Synthesis

How will we feed a growing population in a resource-constrained future? Join us on Monday, 20 Jan at 6pm for the launch of *Sourcing the Future of Food*—a Test Kitchen experience and seminar exploring innovative and leading solutions to tomorrow’s food challenges by Synthesis and Kita Food Festival 🍴 Kick off with a sampling of future foods, crafted by chef Christopher Kong of Dearborn (drawing on his previous experience at Waku Ghin, 2-Michelin Stars, Singapore; The NoMad, 1-Michelin Star, NYC). Expect next gen innovations like vertical ocean farming and bold, transformative choices—from native, abundant plants to untapped foods like algae, regenerative techniques and even insects—that are set to redefine what—and how—we eat. 💡 Dive into the discussion with food industry leaders shaping the future: - NEWLY ANNOUNCED: Didier Chanove, driving Pro-Active Health & Tech Innovations at Kerry Group APMEA - René Benguerel, CEO of Blueyou , championing sustainable seafood and mangrove regeneration - Nithiya N Laila, culinary anthropologist and host of Edible Wild - Enzo Acerbi, CTO of Vertical Oceans, leading vertical fish farming innovation 🎤 Your questions matter—audience participation from a diverse range of industry insiders via Pigeonhole Live is central to the event. Discover the full programme and grab your tickets today: https://lnkd.in/dPTuV_-G 🎟️ VIP All-Access: Unlock the best value with full access to Test Kitchen seminars and the Symposium. #FutureOfFood #FutureOfFoodSeries

We’re eating more but getting less. Over-processed foods, grain-fed livestock, and declining soil health have robbed our food of vital nutrients, contributing to rising health problems worldwide. Can we bring nutrition back? Should we look to ancient traditions like regenerative farming and herbal remedies, or embrace science and technology to engineer healthier diets? On 24 February, join us for the third part of our Future of Food Seminar Series to explore the solutions shaping tomorrow’s plates. Taste nutrient-rich dishes, hear from innovators in food and nutrition, and engage in bold conversations about what’s next. Speakers include: - Nova Dewi, Co-Founder & CEO, Suwe Ora Jamu. From Jakarta to the world: Nova is reviving the ancient Indonesian tradition of jamu—a turmeric and ginger elixir—blending heritage with modern wellness for a global audience. - Charlotte Mei de Drouas, Singapore-based Nutritionist & Sustainability Advocate. A TEDx speaker, former radio presenter, and host of the popular In A Bite podcast, Charlotte empowers audiences to rethink food with easy tips, myth-busting insights, and recipes for healthier, sustainable living. More speakers to be announced soon. Expect: 🍽️ Tastings: Discover dishes enhanced through organic farming, soil health, and cutting-edge innovation—no ultra-processed ingredients. 🎙️ Discussions: Explore the debate between tradition and technology with nutritionists, chefs, and food entrepreneurs. 🌍 Insights: Learn how microbes, heritage farming, and scientific breakthroughs can transform what we eat and how we grow it. 🍹 Drinks & Networking: Enjoy future-inspired bites, followed by drinks and networking with fellow attendees. 👉 Discover the full programme here: https://lnkd.in/dPTuV_-G 🎟️ VIP ALL ACCESS: Secure the best value with full access to all Test Kitchen seminars and the Symposium. #FutureOfFood #FutureOfFoodSeries

Modern food looks better, lasts longer, and grows faster. But at what cost? Nutritional density in plants has dropped by up to 50% since the Green Revolution. Today’s spinach delivers half the iron it did in 1984. Oranges? Half the vitamin C. And as post-harvest processing takes a further toll, we’re eating more but getting less. How do we reverse this trend? Can heirloom seeds, healthy soil, and regenerative farming hold the answer? Or does the future lie in science and innovation—from biofortified crops to wearable tech that feeds you nutrients as you sleep? Join us on 24 February to explore: 🌱 Foods enriched by nature and technology—can you tell the difference? 🍫 Breakthroughs for F&B: the next big opportunities. 🍽️ Building a nutrient-rich diet in today’s food landscape. 🌍 Microbial magic: how soil microbes are key to restoring nutrition. At this Test Kitchen Seminar, you’ll taste dishes crafted with enhanced nutrition—no ultra-processed ingredients, just the best of organic farming and scientific progress. 👉 Tickets are on sale now. Discover the full programme here: https://lnkd.in/dPTuV_-G Use code EARLYFUTUREPASS for 20% off – offer ends today! 🎟️ VIP ALL ACCESS: Secure the best value with full access to all three Test Kitchen seminars and the Symposium. #FutureOfFood #FutureOfFoodSeries

The new year is the perfect time to rethink habits—and food is where change begins. The Future of Food Series invites you to explore how we can eat better, grow better, and live better in a changing world. 💡 Future of Food Test Kitchen Seminars: - Sourcing the Future of Food (20 Jan): How will we raise production in a world of finite resources? - Stretching the Future of Food (10 Feb): Up to 50% of food is lost or wasted. Discover how to do more with what we already have. - Sustenance in the Future of Food (24 Feb): From regenerative farming to cutting-edge science, taste the future of nutrient-packed diets. 🌍 Future of Food Symposium (17 Mar): Join 500 thought leaders in food, nutrition, and sustainability for a full-day exploration of how population growth and climate change will reshape our diets by 2035. Commit to a transformative start to the year with three months of fresh ideas, bold tastings, and strategies to shape the future of food. 👉 Explore the full programme via the link in bio. 🎟️ Early bird tickets close tomorrow (Use code: EARLYFUTUREPASS) #FutureOfFood #NewYearFreshStart #FutureOfFoodSeries

Looking to kick start a reading habit in 2025? Check out our recommendations for the best books of the past year: 🥇 Filterworld: How Algorithms Flattened Culture - Kyle Chayka 🥈 Same as Ever: A Guide to What Never Changes - Morgan Housel 🥉 All Things Are Too Small: Essays in Praise of Excess - Becca Rothfeld #BookoftheYear

Explore bold ideas and resourceful practices for Stretching the future of food. On Monday 10 February, we’ll bring together innovative chefs and food producers transforming the way we eat, think, and cook through full utilisation and sustainable solutions. Expect to taste revolutionary dishes crafted from valorisation—the art of turning overlooked ingredients into culinary treasures—and hear insights from leading voices stretching the future, including: • Peter Smit, Chef and Owner, Dirty Supper (Singapore): Redefining whole-animal cooking and pushing the boundaries of sustainability and flavour. • Jake Berber, Founder and CEO, Prefer Coffee: Introducing Southeast Asia’s first bean-free coffee, brewed from upcycled food by-products to tackle coffee’s climate impact. • Blair D S Crichton 🌱🌍, Co-Founder, KARANA: Scaling jackfruit as a climate-fighting supercrop, creating delicious plant-based meats while championing regenerative farming. This Test Kitchen Seminar will challenge how we approach food waste and open your palate to new possibilities. 👉 Book your place now and discover the full programme at: https://lnkd.in/dPTuV_-G Use EARLYFUTUREPASS for 20% off until 2 Jan. 🎟️ VIP ALL ACCESS: Unlock full access to all Test Kitchen seminars and the Future of Food Symposium with the best value. #FutureOfFood #FutureOfFoodSeries

Today, up to 50% of food is wasted—a number that spikes during festive seasons like Christmas and Lunar New Year. It’s not just a waste of resources; food loss drives nearly 8% of global greenhouse gas emissions—more than three times the aviation industry. But what if we saw waste differently? Join us at this Test Kitchen Seminar to explore the untapped potential of food that would otherwise be lost. Taste bold, innovative dishes crafted from seeds, stems, pulps, and more—ingredients transformed by cutting-edge processes into nutritional superfoods. You’ll discover: 🌱 The hidden power of overlooked ingredients—from shade crops to citrus pith. 🍫 Technologies recreating familiar flavours like coffee and chocolate, sustainably. 🍽️ Business models revolutionising kitchens and bars with full utilisation. 🌍 How ‘waste’ can unlock undiscovered flavours that challenge the way we think about food. Beyond tasting—be exposed to visions of the future, presented by chefs and business leaders turning food waste into commercial opportunity. 👉 Book your place now and discover the full programme at: https://lnkd.in/dPTuV_-G Use code EARLYFUTUREPASS for 20% off until 2 Jan. 🎟️ VIP ALL ACCESS: Secure the best value with full access to all Test Kitchen seminars and the Symposium. #FutureOfFood #FutureOfFoodSeries

New Bahru Hall will host the grand finale of the Future of Food Series, bringing together 500 visionaries shaping tomorrow’s food systems—from chefs and scientists to producers and policymakers. At the heart of the Symposium: 🌍 Feeding the Future: How will the dual challenge of population growth and climate change reshape our diets in 2035? 100,000 scenarios modelled by Synthesis will reveal two possible futures for food. 🎙️ Who’s already shaping those futures? Speakers from across the food chain will take stage to share strategies including: • Matthew Evans: Critic-turned-chef and farmer, author of On Eating Meat and Soil, advocating for ethical and sustainable food. • Dalia Adlet: Head of Marketing at Vow, a leader in cultured meat innovation behind creations like Forged Parfait. • Eelke Plasmeijer: Co-founder of Bali’s award-winning Locavore, redefining farm-to-table dining with its visionary successor, Locavore NXT. • Helianti Hilman: Founder of Javara, spotlighting Indonesia’s forgotten food heritage and empowering local producers. Plus, we’ll be sharing the most valuable insights emerging from the three test kitchens leading up to the Symposium. 👉 Book now and discover the full programme at: https://lnkd.in/g5yTJcJB Use code EARLYFUTUREPASS for 20% off until 2 Jan. 🎟️ VIP ALL ACCESS: Secure the best value with full access to the test kitchens and Symposium. #FutureOfFood #FutureOfFoodSeries

We’re excited to announce the speakers for our first seminar in the Future of Food Series – SOURCE on January 20! As populations grow, the demand for food will surge, while rising greenhouse gas emissions threaten to reduce food supply and security. How might we source food in a resource-constrained world? In the vanguard of this topic is: • René Benguerel, the Swiss CEO of BlueYou, a champion of sustainable seafood mangrove regeneration in Southeast Asia. • Nithiya N Laila, a Singapore-based culinary anthropologist and TV host of Edible Wild. • Enzo Acerbi, the CTO of Vertical Oceans, a Singapore company pioneering vertical fish farming systems. The evening will kick off with drinks and small bites featuring some tasty future foods and then end with a cocktail hour. Audience participation is our mantra, so save up all your big questions and join us to discuss sourcing in the future of food. The discount code EARLYFUTUREPASS will give early buyers a 20% discount. Discover the full programme and book tickets here: 🔗 https://lnkd.in/g5yTJcJB ALL ACCESS TICKETS! 🎫 Includes all Test Kitchen seminars + a full-day symposium pass at a discounted rate. Don’t miss out—grab yours now via the link in our bio. 🔗 Learn more at https://lnkd.in/g5yTJcJB. #FutureOfFood #futureoffoodseries

How will we source food in a resource-challenged world? Population growth means that in ten years from now, we’ll need more food than ever. Climate change means producing it will be harder than ever. Higher demand, falling supply. From coffee to champagne, rice to soybeans, mangosteen to durian, the foods we love may soon be less accessible—or disappear from the supermarket shelves entirely. How will we source food in the future? That’s the question we will ask in our first seminar on the Future of Food Series. Will we look to science and technology to create novel foods like cultivated meats and air proteins? Or will we turn to climate resilient crops like moringa and bitter gourd? Join us for our first Test Kitchen on 20 January with Kita Food Festival, where founders of the future and industry leaders will tackle these questions. Expect to explore: Ingredients of the future cooked by top chefs —think algae, air proteins, cultivated meats, insects and climate resilient native ingredients. Engaging conversation from some of the sharpest thinkers around, including: • Nithiya Laila, Culinary Anthropologist • René Benguerel, CEO – BlueYou • Enzo Acerbi, CTO – Vertical Oceans A taste of what’s next, for those curious about what’s possible. Limited tickets—early bird pricing available now. Add the discount code EARLYFUTUREPASS for a 20% discount. The code is valid until Jan 1. Discover the full programme and book tickets here / via the link in our bio 🔗 https://lnkd.in/g5yTJcJB ALL ACCESS TICKETS! 🎫 Includes all Test Kitchen seminars + a full-day symposium pass at a discounted rate. Don’t miss out—grab yours now via the link in our bio. 🔗 Learn more at https://lnkd.in/g5yTJcJB. #FutureOfFood #FutureOfFoodSeries