Capitalise on Enterprise Singapore’s strong network of partners for knowledge, expertise, and resources to pursue food innovation projects for your business.
Use CNRC’s research studies and facilities to create new food products with health benefits. CNRC’s research and human nutrition studies aim to deliver new and innovative solutions to enhance the health and well-being of the Asian population. Their key focus areas include prevention and management of obesity and Type II diabetes.
Partner Royal DSM for its expertise in nutritional science and use its application facilities in Singapore to develop new functional food products. DSM is a global leader in the manufacturing of functional food ingredients, vitamins, and pre-mixes. They emphasise food products that are easy and cost-efficient to make with the use of less raw materials and energy.
Make use of FIRC’s facilities, such as application laboratories, test kitchens, pilot plant scale processing equipment, and sensory suites, to conduct trials and to turn your ideas into innovative products. FIRC is a joint initiative between Enterprise Singapore and Singapore Polytechnic. It provides technical expertise on new product and process development, including packaging, shelf life sensory evaluation, automation, and market testing.
Approach IPI if you have specific innovation or technology challenges and use IPI’s access to open innovation to scout for suitable solutions from its global network of technology partners and marketplaces. IPI is an affiliate of Enterprise Singapore.
Engage KH Roberts’ flavour specialists to help in flavour creation and application when you develop new food products. KH Roberts is a creator of quality food flavours and specialty ingredients. It has an established network of manufacturing, research & development, applications development, and sales and marketing operations across Asia and beyond.
Team up with NYP’s Centre for Functional Food & Human Nutrition in its School of Chemical & Life Sciences to examine the therapeutic benefits of functional ingredients and translates them into development of new functional food. You can also access the processing equipment for baking, fermentation, meat, beverage, and minimally processed food (fresh produce) in NYP.
Tap NTU’s expertise for innovative ways to reduce food waste. NTU’s Food Science and Technology Programme is an education partnership with Wageningen University and Research from The Netherlands. Through this collaboration, NTU has developed new processing technologies to reduce food waste, such as by converting waste oil to food supplements through microbial engineering.
Engage NUS’ Food Science & Technology Programme for joint research or new product development projects with its students and faculty members. You may also rent its processing and analytical equipment for your own research in food innovation projects and product development.
Work on joint projects with RP in food application and product testing at the RP-Wilmar Innovation Centre. You can also work with Nu3Lab, RP's functional food formulation lab which can support you in sensory evaluation to develop food with health benefits.
Partner SIT to develop functional food for the elderly, optimise food processing and scale up food production in elderly nutrition. You can also tap SIT’s capability in food characterisation for food safety and product development.
Engage TP for accredited Glycemic Index (GI) testing and development of low GI products. TP’s Centre of Innovation for Complementary Health Products, in its School of Applied Science, conducts evidence-based complementary health product development. It also carries out accredited chemical and microbiological testing.
Participate in SFMA’s programmes, such as its annual Singapore Food Expo, training, conferences, networking events, and overseas tradeshows and business matching trips to promote Singapore food brands. SFMA also drives development projects for the industry in areas such as intelligence, research, technology, and infrastructure, with the support of Enterprise Singapore’s Local Enterprise and Association Development programme.
Join the Food & Beverages Industry Group under SMF, where you can access business opportunities during trade fairs and missions; build capabilities through training programmes; and transform your business with business model innovation.
With more than 3,000 members currently, SMF helps to enhance the competitiveness of the manufacturing community by driving digialisation, innovation-led productitvity, business transformation and internationalisation.
Use WLNA’s High Pressure Processing (HPP) equipment and logistics services, such as cold chain storage, distribution and export of food products. WLNA is the operator of the HPP resource sharing facility in Singapore. HPP helps to extend product shelf-life while preserving the nutritional value and sensorial quality of food products such as juices, paste, ready-to-eat and ready-to-cook items.