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Media Releases
16 Apr 2018 Updated 12 Jul 2019

Launch of High Pressure Processing Resource Sharing Facility

MR No.: 002/18

Singapore, Monday, 16 April 2018

Greater access to advanced technologies for Singapore’s food manufacturers to tap global opportunities

  1. Enterprise Singapore, together with industry partners - Warehouse Logistics Net Asia (WLNA) and Singapore Polytechnic’s Food Innovation Resource Centre (FIRC) - have jointly set up a High Pressure Processing (HPP) Resource Sharing Facility to provide food manufacturers with access to this advanced technology in Singapore on a pay-per-use basis. Local food players can now tap on the shared facility to improve their capabilities in developing quality food products with extended shelf-life, without having to invest in expensive equipment. This enables them to better tap global market opportunities.

  2. The HPP Resource Sharing Facility was launched by Ms Sim Ann, Senior Minister of State, Ministry of Culture, Community and Youth & Ministry of Trade and Industry (Click here for SMS Sim Ann's speech), and is the first in the pipeline of shared facilities that Enterprise Singapore and various industry partners will be rolling out for the Food Manufacturing industry over the next three years. The efforts are in line with the strategies laid out by the Food Manufacturing Industry Transformation Map to foster closer industry partnerships, and help our companies address common hurdles such as cost and the lack of expertise when deploying new technologies.

  3. Capturing new growth opportunities with advanced technologies

  4. Global expansion continues to be an important growth strategy for Singapore food companies, with exports contributing more than 50% of the Food Manufacturing industry’s sales today. Food manufacturers will need to constantly differentiate themselves through innovations in product development, as well as processing and packaging to stay ahead of competition.

  5. HPP is an advanced technology that is relatively new to Singapore food companies. By applying high pressure instead of heat or chemicals, food manufacturers are able to retain the nutritional and sensorial qualities of food products whilst extending their shelf-life by two to four times1. Having ready access to HPP facilities in Singapore encourages more local companies to adopt this technique, and reduces cost for those who are currently processing their products overseas.

  6. FIRC and WLNA also complement each other in their support for our food manufacturers. “This partnership with WLNA to facilitate industry adoption of high pressure processing is a significant milestone for FIRC at Singapore Polytechnic. FIRC provides consultancy services and offers technical expertise to food companies, including assistance to integrate HPP to their production, conducting post HPP shelf-life evaluation based on food safety and quality attributes, and troubleshooting of technical issues which may arise in products that have undergone HPP,” shared Mrs Ngan-Loong Mann Na, Centre Director for Singapore Polytechnic’s Food Innovation Resource Centre.

  7. “With this HPP sharing facility, we can now offer greater value add to our food companies, and provide end-to-end service to cater to their distribution and export needs through our cold chain management and logistics capabilities. WLNA will continue to support the drive to build a network of shared infrastructure to increase productivity, and create co-innovation opportunities for the food industry of Singapore,” said Mr Johnnie Png, Managing Director for Warehouse Logistics Net Asia.

  8. The HPP Resource Sharing Facility has garnered good interest since its soft launch in February 2018. Five food companies have come on board and are using the facility for commercial production. In addition, some 60 companies have conducted trials at the facility, and more than 20 of them have indicated interest to carry out their production there.

  9. Establishing a network of shared facilities for innovation

  10. “The HPP Resource Sharing Facility is made possible by the strong public-private partnership between Warehouse Logistics Net Asia, the Food Innovation Resource Centre and Enterprise Singapore. We will continue to work with industry to identify more advanced food processing technologies that could benefit our food manufacturers, and establish a network of shared facilities that will be rolled out over the next three years,” said Mrs Kee Ai Nah, Executive Director (Lifestyle & Consumer), Enterprise Singapore.

  11. To do this, Enterprise Singapore is also partnering the bigger corporations in the industry to open up their facilities and service offerings to local food companies.

  12. The list of useful contacts are as follows:

    • Companies who are keen to use the HPP Resource Sharing Facility can contact WLNA’s Mr Cham Kar Wah at chamkw@wlna.com.sg.
    • Companies who are keen to seek advice on the technical know-how in product and process innovation when adopting HPP can contact FIRC’s Mr Joel Chan at joel_chan@sp.edu.sg, and AVA’s Mr Ong Yi Hang at ong_yihang@ava.gov.sg.

  13. More information on the HPP Resource Sharing Facility can be found in Annex.

1 The extent of product shelf-life extension varies and is dependent on the type of food product. For some products, the shelf-life can be extended by ten times and more.

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- End -

For media enquiries and/or photos, please contact:

Kathryn Zhang (Ms)
Senior Business Partner, Corporate Communications
Enterprise Singapore
DID: +65 6279 3177
Mobile: +65 9762 4802
Email: kathryn_zhang@enterprisesg.gov.sg

Frank Chua
Communications Specialist
Singapore Polytechnic
DID: +65 6870 7043
Mobile: +65 9771 7871
Email: frank_chua@sp.edu.sg

Cham Kar Wah
Warehouse Logistics Net Asia
DID: +65 6661 8134
Mobile: +65 9856 5639
Email: chamkw@wlna.com.sg

About Enterprise Singapore

Enterprise Singapore is the government agency championing enterprise development. Our vision for Singapore is a vibrant economy with globally competitive Singapore enterprises.

International Enterprise Singapore and SPRING came together on 1 April 2018 as a single agency to form Enterprise Singapore. Our mission is to grow stronger Singapore companies by building capabilities and accessing global opportunities, thereby creating good jobs for Singaporeans.

We work with committed companies to build capabilities, innovate and internationalise. We also support the growth of Singapore as a hub for global trading and startups. As the national standards and accreditation body, we continue to build trust in Singapore’s products and services through quality and standards.

Visit www.enterprisesg.gov.sg for more information. 


About Warehouse Logistics Net Asia

Warehouse Logistics Net Asia, a third party cold chain logistics service provider, specializing in the handling of chilled and frozen perishable products.

We serve the retail, Quick & Full Serve Restaurant and Fast Moving Consumer Goods (FMCG) industry. HPP is the latest food preservation technology that WLNA offers as a toll service.

We strive to provide food wellness to the community, nation and the world.

About Singapore Polytechnic

Established in 1954, Singapore Polytechnic (SP) is Singapore’s first polytechnic. It has 10 schools that offer 46 full-time courses for close to 16,000 students. SP adopts a proven creative teaching and learning framework and offers students a holistic, authentic and industry-relevant curriculum, innovative and vibrant learning spaces, and enriching overseas programmes.

The Polytechnic is committed to producing competent and versatile graduates who are also imbued with sound values, so that they can be work ready, life ready and world-ready. SP has more than 195,000 graduates and among them are successful entrepreneurs, top executives in multi-national and public-listed corporations, and well-known professionals across various industries and leaders in government.

SP clinched the inaugural ASEAN People’s Award in 2015 for its contributions toward the region’s community-building efforts. SP is also the first polytechnic to be awarded the President’s Award for the Environment in 2010 and the President's Social Service Award in 2011.

Visit http://www.sp.edu.sg/ for more information. Follow SP on Facebook here and Twitter and Instagram at @singaporepoly



Section A: About High Pressure Processing Technology

Section B: Support for Adoption of High Pressure Processing Technology

Section A: About High Pressure Processing (HPP) Technology

  1. HPP is a non-thermal pasteurization technique where food products are subjected to high hydrostatic pressure (i.e. up to 600MPa) and sealed in flexible and water-resistant packaging.

  2. The application of pressures above 400MPa at cold or ambient temperature inactivates the vegetative flora (i.e. bacteria, virus, yeasts, moulds and parasites) present in food, and extends its shelf-life. The absence of thermal treatment enables the retention of the sensorial (i.e. flavour, colour, smell) and nutritional properties of food, while maintaining its freshness throughout the shelf-life.

  3. HPP technology can be applied to a wide range of food products:

    • Processed meat products (e.g. smoked ham)
    • Fresh produce (e.g. fruits and vegetable juices or puree)
    • Ready-to-eat meals
    • Sauces, dips, dressings and soups
    • Fish and seafood (e.g. shucking and sanitization of crustaceans and bivalves)
  4. Benefits of adopting HPP technology:

    • Extends shelf life of chilled products by at least two to four times1
    • Retains sensorial and nutritional properties of food products
    • Reduces the need for food preservatives
    • Enables the shucking of mollusks and extraction of crustacean meat without boiling, thereby increases yield and productivity


  5. Section B: Support for Adoption of HPP Technology

  6. To encourage the adoption of HPP technology among food manufacturers, Enterprise Singapore will support companies’ efforts to conduct feasibility studies via the Capability Development Grant (CDG)2 in the following areas:

    • Product testing, evaluation and/or optimization for HPP
    • Product reformulation to suit HPP technology
    • Production process modification to suit HPP technology
    • Packaging innovation to suit HPP technology
  7. Interested companies are encouraged to work with partners such as the Food Innovation Resource Centre (FIRC) and the Agri-Food & Veterinary (AVA), who have the technical knowledge to help jointly scope and execute the project.

  8. Warehouse Logistics Net Asia (WLNA) and the FIRC will also be conducting two-day HPP masterclasses for interested companies in 2H 2018. Participants will learn more about the application of the HPP technology and successful case studies from experts of the field. For more information on the masterclasses and the dates, visit http://www.firc.com.sg.

1 The extent of product shelf life extension will vary depending on the type of food product.
2 The Enterprise Development Grant has replaced the Capability Development Grant and Global Company Partnership Grant as of 25 October 2018.