SinFooTech is all for creating a cleaner, greener future. So, when the local start-up discovered a method of turning soy whey − a by-product of tofu production − into a fruity and floral beverage, they spied a tasty opportunity for an alcoholic drink that checked all the eco-friendly boxes.
When Robin Low, CEO of ARB Technologies (ARB), stepped through the doors of TechInnovation 2018, he was full of anticipation about meeting an innovation scout from Mitsui. It was his first time presenting his company to such a large MNC and one that could open new doors for the business.
Commercialising eco-friendly food technology
By offering invaluable food science and business advice, Dr Ong Mei Horng is helping SinFooTech to get their innovative and sustainable alcoholic beverage market ready.
Extending shelf life with food science and technology
Scaling up food solutions for growth
With expert advice from IPI Innovation Advisor Dr Ong Mei Horng, HarriAnns Nonya Table found innovative ways to enhance its heritage food product portfolio and strengthen its market position during the challenging pandemic period.
David Tan and his team mulled over their revenue for the first quarter of 2020, the lowest in their more than 45 years of business, through a virtual meeting at the start of Singapore’s circuit breaker in April. It seemed like there was no end in sight for the raging COVID-19 pandemic in both local and overseas markets as food operations slowed down tremendously, recalled Par International Holdings’ CEO.
Rising levels of obesity and physical inactivity have contributed to a growing prevalence of diabetes over the last decades. To better manage blood sugar levels and nutritional needs, health conscious individuals may use a food’s glycemic index (GI) as a guide when choosing what to eat.
Low GI food products refer to carbohydrate containing food that will produce a steady rise in blood glucose instead of sudden spikes in blood sugar from eating high GI food. Persistent blood sugar spikes can lead to health complications such as diabetes and heart disease.
Driven by its appetite for innovation, home-grown company Lim Kee Food Manufacturing has teamed up with a foodtech firm to improve its popular steamed buns.
As one of Singapore’s leading Chinese pau (steamed bun) makers, Lim Kee Food Manufacturing has always embodied a zest for transformation.
When demand for their steamed buns started to rise in the 1990s, the company wasted no time in expanding from one to three production units.
Dysphagia refers to swallowing difficulty. While it can affect anyone, it is more common in the elderly and patients who have had a stroke. Singapore nutrition SME, Health Food Matters (HFM), was keen to partner a local technology partner to develop texture-modified meals in local flavours so as to meet the growing market demand.