Product customisation is not a new concept for many industries, but the true challenge comes with designing and developing products that serve the real needs of today’s consumers. Modern-day consumers desire greater convenience and customisation in the products they purchase. They want products that deliver an enjoyable experience that seamlessly integrates into their lifestyles and routines.
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.
The fragrant pandan leaf has long been an essential ingredient in Southeast Asian cooking, but it also has detoxification properties to nourish the body and skin. With IPI’s help, Restoration Essence teamed up with researchers to unravel some of the science behind it.
Growing up, Sara Soong would watch her mother and grandparents grind and pound plants and herbs in the kitchen. But often, these did not end up in their cooking but on their faces and bodies.
As consumers are increasingly more mindful about what they are putting on their skin, personal care and pharmaceutical companies have been actively innovating through various technologies to meet consumers’ skincare needs and stay ahead of the game. JAH Tech, a local start-up that manages private companies’ deep tech research and its applications in our everyday environment, is no different.
Many enterprises today understand that innovation is critical to business success. While larger organisations may have the research and development resources to support their product development needs, smaller enterprises often find it a struggle to manage innovation challenges that require in-depth technical knowledge.
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.
A water filtration membrane made of ceramic, and a water purification system the size of a suitcase. Liquinex’s innovative water treatment solutions are capturing the attention of international companies – thanks to events like IPI’s TechInnovation.
Most industrial factories produce some form of waste-water that has to be treated before being discharged into the sewers.
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.
If you were to consume a conventional Vitamin C pill, it would disintegrate as soon as it is swallowed, releasing all the Vitamin C at once. In contrast, a controlled-release pill would gradually release the same content, providing sustained absorption throughout the day. Now picture this pill, a hundred times larger in size, treating the environment. This is what Hydroemission, a Singapore-based materials science company, is developing and manufacturing.