Capitalise on Enterprise Singapore’s strong network of partners for knowledge, expertise, and resources to pursue food innovation projects.
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.
Danone's Connect-4-Growth (C4G) program effectively connects external ecosystem partners to Danone's global businesses, to answer to consumer needs and its One Planet One Health vision. Along with an Open Innovation (OI) commitment & approach, Danone aims to achieve symbiotic growth, addressing incremental innovation to disruptive innovation for better health, and better planet for all. Areas of interest include plant-based alternatives, personalized nutrition and sustainability. Companies may access Danone’s problem statements, expertise and stakeholders via its C4G OI platform for co-innovation and investment opportunities. Danone also welcomes you to submit your ideas or proposals to their Open Innovation portal here and here.
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.
F&NIPL specialises in powder & liquid blending, and packing services for food and beverage applications. With strong technical competencies and certified food safety and quality system in place, startups and companies can work with F&NIPL to co-pack their food products.
IncuBaker is Singapore’s first Singapore Food Agency-approved co-working kitchen, specifically built for budding entrepreneurs to bring their ideas to market. Food companies can conduct research and development and make use of small-batch production to test the market, and assess commercial viability of their concepts at IncuBaker’s on-site café.
Ingredion turns grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food & beverage and brewing industries, among many others. Tap ideas and solutions at Ingredion Idea Labs® innovation centres in Singapore and around the world.
Innovate 360 is Singapore’s first food incubator with shared facilities such as a co-working space, test kitchen, R&D laboratories and food production space. It provides 1-to-1 industry mentor matching, funding, and expertise to help startups develop, scale up and have access to markets, distribution and industry. It is also an Accredited Mentor Partner of Enterprise Singapore to assist startups with advice, learning programs and networking contacts.
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.
Tap ITE College East’s Food HIVE framework, which harnesses talent and expertise provided by various academics in the college, to develop innovative solutions to problems. The framework uses a multi-disciplinary approach by incorporating aspects of enterprise, technology, engineering and many more.
Innovate with Kerry Taste & Nutrition to create better tasting, authentic and nutritious food & beverage products. Leverage its experience in consumer insights, marketplace knowledge, research & development, sensory, culinary and applications expertise in Asia and beyond.
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 Applied Science 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’ Department of Food Science & Technology 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.
Engage NQAC’s accredited analytical testing services to test your products for chemical contaminants, gluten and toxins and many more before launching your food products to market.
Royal DSM is a global leader in the manufacturing and supply of functional food ingredients including vitamins, minerals, enzymes, yeast and probiotics that help support malnutrition, type 2 diabetes, heart disease and obesity through research and commercial application. DSM has a comprehensive development and application facility in Singapore to help companies develop functional foods for immunity and wellbeing with ingredients for improved bone, joint, cognitive and eye health. Explore these opportunities through DSM's innovation platform Bright Science & Technology Innovation Hub ("Bright Science Hub") - a partnership with innovation catalyst Padang & Co.
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.
SGProtein is a Singapore-based contract manufacturing platform for meat analogues – known as plant-based meat, fish or seafood. By producing the latest generation of meat analogues, SGProtein enables companies like startups and big food producing companies to scale their innovation without substantial investments in a manufacturing infrastructure. The facility is equipped with state-of-the-art high-capacity extruder with a cooling die for high-moisture meat analogues and a wide range of downstream processing machinery to cater for customer specifications. SGProtein produces, packs, and delivers the products so that you can focus on developing, marketing and selling them.
Engage TP’s Glycemix Index Research Unit (GIRU) for accredited in-vivo Glycemic Index (GI) testing and development of healthier choice, low GI products and meals. GIRU also performs analysis of resistant starch and carbohydrate. Besides that, TP also carries out accredited chemical and microbiological testing.
The PIC in Singapore was jointly opened by Givaudan, a global leading company in Taste and Wellbeing, and Bühler, global leader for food processing solutions. The PIC welcomes food processing companies, start-ups and university researchers from across the Asia Pacific region keen to co-create plant-based food experiences that do good and feel good. The centre combines the technology of Bühler’s pilot scale wet and dry extrusion and processing equipment with Givaudan’s new culinary facilities and its world-leading expertise in flavour, taste, ingredient and product development. Businesses will benefit from support throughout the co-creation process, from raw material selection to product development and research, to application, flavour science, extrusion and consumer testing. Customers can develop high-quality products suitable for Asian culinary applications at scale. Register your interest to be part of powering a sustainable food future.
Use WLNA’s High Pressure Processing (HPP) equipment and logistics services, such as cold chain storage, distribution and export of food products. WLNA is also the operator of the High Pressure Processing (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.
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 digitalisation, innovation-led productivity, business transformation and internationalisation.