SP Food Innovation & Resource Centre

🔍🗣️ The Power of Consumer Research #Consumer research is often overlooked in market entry strategies, but it’s a crucial element when entering new markets. Relying on guesswork instead of real consumer feedback can lead to missed opportunities. Testing your products with real consumers provides crucial insights into preferences, needs, and cultural nuances that can make or break your success. #Focusgroups offer direct access to your target market’s thoughts—something surveys or data alone can’t capture. 🌟 FIRC is launching a Focus Group Study to help food manufacturers and services to test their products with Chinese and Japanese consumers in Singapore. The aim is to quickly assess the acceptance of your food products and gain valuable insights to guide your approach before launching in China or Japan. How it Works: ✅ Product Selection: Choose two of your commercialized products (per product category) to be evaluated by 10 Chinese or Japanese individuals (for one targeted market) who have been residing in Singapore for less than 10 years. ✅ Insight Generation: Receive customizable insights based on a generic questionnaire and your specific interests and objectives. ✅ Countries of Interest: 1. China 2. Japan 📝 Register your interest here: https://lnkd.in/gxvS4YSp Contact us at firc@sp.edu.sg for more information. #FIRC #SPFIRC #NPD #Foodinnovation #Marketresearch #Sensory #FGD #Consumerresearch

🚀 Revolutionizing the Food Industry: The Role of Automation in Shaping the Future of Food Production⚙️ Join us for a free webinar organised by Singapore Polytechnic | School of Chemical & Life Sciences to explore the role of #automation in shaping the future of #foodproduction! 🎤 Featured Speakers: Mr Lam Zheng Hung – Manager, Digital Translator Automation & Digitalisation, Coca-Cola Company Mr Patrick Chan – LinkedIn Top Entrepreneurship Voice 2024, CEO, Kitchen Haus Group Mr Eric Wu – Lead Food Process Engineer, Food Innovation & Resource Centre (FIRC) 📅 Date: 25 Mar 2025 (Tues) 🕑 Time: 2:30pm - 3:30pm 🔗 Register Now: https://lnkd.in/gmy35vVp

Transforming the World with Alternative Proteins 🌱 [Industry Virtual Talk, 20 Feb 2025] In this insightful virtual talk organized by Singapore Polytechnic | School of Chemical & Life Sciences, industry experts shared valuable perspectives on the growing alternative protein space. Speakers highlighted the diverse ingredients used in plant-based products, such as beverages, and plant-based meats, while addressing the challenges in formulating these products. They also explored the role of different protein blends in optimizing nutritional profiles and overcoming the complexities of creating ideal formulations. The webinar also provided a closer look at the latest market trends shaping the alternative protein industry and discussed key challenges faced in the field. Dr. Grace Ng, Lead Food Scientist at the SP Food Innovation & Resource Centre (FIRC) also highlighted FIRC’s Productisable Platform, a key resource where companies can access ready-to-adopt solutions, accelerating product innovation and streamlining the transition to full-scale production. Additionally, FIRC offers specialized courses such “Formulating Plant-Based Meat Products” course, which equips industry professionals with the knowledge and skills to develop innovative and sustainable #plant-based meat alternatives. It was an insightful session that brought together different experts to discuss the growth of alternative proteins and their potential to drive further progress in the food industry! #AlternativeProteins #FoodInnovation #Sustainability #PlantBased #ProteinInnovation #FoodScience #FutureOfFood #SingaporePolytechnic #FIRC #SPFIRC

🎉 Congratulations to our valued industry partner, Dian Xiao Er, on the launch of their Popular Chilli Sauce! 🌶️ We are thrilled to have collaborated with Dian Xiao Er, working together to extend the shelf life of their chilli sauce, ensuring its stability for at least 12 months at ambient storage – making it even more convenient for their customers to enjoy! Projects like these are important for the food industry, especially for Food services looking to expand market reach. The product shelf life directly impacts supply chain efficiency, consumer satisfaction. By improving shelf stability, we help food products reach a broader audience, reduce food waste, and maintain product quality for longer. This is especially important in today’s fast-paced world, where convenience and sustainability are key to consumer preferences. #FIRC #SPFIRC #NPD #Productinnovation #Convenience #RTE

🌱 Transforming the World with Alternative Proteins 🌱 The future of food is evolving, and alternative proteins are leading the way! Join us for a free webinar organised by Singapore Polytechnic | School of Chemical & Life Sciences to explore the world of alternative proteins, where you’ll learn: ✅ The latest trends shaping the market. ✅ How food companies apply a variety of ingredients and methods to create innovative alternative protein products. 🎤 Featured Speakers: Dr Wong Shen Siung – Global Science & Innovation Director, Tate & Lyle Ms Cheong Siaw Wei – Project Leader, Tetra Pak Ms Yoshiko Sakamoto – Manager, Nagase Viita Co, Ltd Dr Dominique Kull – Co-Founder and CEO, SG Protein Dr Chiang Jie Hong – Senior Scientist, A*STAR Singapore Institute of Food and Biotechnology Innovation Dr Grace Ng Cui Fang – Lead Food Scientist, Food Innovation & Resource Centre 📅 Date: 20 Feb 2025 (Thu) 🕑 Time: 2:00pm - 3:30pm 🔗 Register Now: https://tab.so/3e6d9ee5

Looking to Enter the China F&B Market? Are you a Food Manufacturer or F&B Service aiming to expand into China? Gain invaluable insights into the preferences of Chinese consumers through our Focus Group Studies!  🔍 What’s Included: - Evaluation of 2 commercialized Ready Meal products - General & Customizable insights on the Ready Meal category. - A comprehensive presentation on the results and findings from the focus group study. Don't miss this opportunity to fine-tune your product offering and better understand your target market! In addition to Ready Meals, we will also be conducting studies across other key categories such as Bakery & Snacks and Sauces. Stay tuned for further details on these upcoming opportunities! Register your interest here: https://lnkd.in/gxvS4YSp

We’re proud to be mentioned in an Asia Pacific Food Industry article highlighting our collaboration with Chinatown Food Corporation Pte Ltd on their exciting innovation journey!🎉 A big thank you to Chinatown Food Corporation for trusting FIRC to be part of this innovative project. It's inspiring to see a company so forward-thinking, and Chinatown Food has made remarkable progress in incorporating plant-based ingredients into their traditional offerings. Food innovation plays a vital role in global expansion, helping businesses adapt to diverse consumer preferences, meet international standards, and develop competitive, sustainable products. We are happy to have supported Chinatown Food in developing the base formulations, considering ingredient requirements and accessibility, while ensuring product's quality and process feasibility. Ultimately, we are committed to ensuring the final product aligns with both their vision and market demands. At FIRC, we’re passionate about partnering with food companies to transform ideas into market-ready products. Whether it’s product development, process innovation, consumer insights, or sustainability initiatives, we’re here to support your innovation journey every step of the way. Image Credit: Asia Pacific Food Industry (APFI), January/February 2025 issue, used with permission. Link to Article: https://lnkd.in/gN76R4kC

We are grateful to be part of an inspiring event focused on the innovative world of alternative proteins, organized by the Belgium Luxembourg Chamber of Commerce (BLCC Singapore), Eurocham Singapore, DutchCham, SwissCham Singapore, and Singapore Science Park. As the demand for sustainability grows, alternative proteins are at the forefront of transforming the food industry. Dr. Grace Ng from SP Food Innovation & Resource Centre, was invited to speak on a distinguished panel alongside industry leaders. Dr. Ng shared valuable insights into how government research centres like FIRC are accelerating the development and adoption of alternative proteins. With FIRC’s technology-ready platform, they help speed up product development, localize flavours for the Asian market, and provide proof of concept. Dr. Ng also discussed the challenges faced by SMEs and startups in the alternative protein sector. While there may be limited demand locally in Singapore, export markets offer great potential, as they don't face the same regulatory restrictions on meat products. Singapore can also serve as a valuable testing ground for new products. We look forward to continued collaboration and innovation in this exciting field. Do reach out to us and follow our page for more opportunities to connect and collaborate! 🌱 #AlternativeProteins #SustainabilityInFood #FoodInnovation #SustainableFood #FutureOfFood #PlantBased #TechInFood #FoodTech #FIRC #SPFIRC

𝐑𝐄𝐓𝐑𝐎 𝐅𝐎𝐑 𝐅𝐔𝐓𝐔𝐑𝐄- an Exciting Update from an Exclusive Industry Networking Event hosted by Chinatown Food Corporation We had the privilege of participating a networking event on 6 November, bringing together 50 key players in the F&B industry. The event featured a delightful luncheon and invaluable insights from esteemed partners, fostering deep connections and strategic partnerships. 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬: 𝐌𝐫. 𝐒𝐮𝐧𝐧𝐲 𝐊𝐨𝐡 emphasised the importance of innovation in revitalising traditional foods and showcasing them on the international stage. He shared his company’s experience with innovative products like #plantbased egg lava custard and long shelf life local delights for export, achieved through smart adoption of frozen technology. 𝐌𝐬. Evelyn Ong discussed product readiness for #export and how companies can leverage FIRC’s capabilities in their #internationalisation journey. She also provided insights into sustainable packaging development and the role of consumer study in crafting effective market entry strategies. 𝐌𝐬. Ai Tsing Tan underscored the significance of industry accolades in driving innovation. She introduced the SIFST Food Product Award, which recognises local innovations and provide winners the opportunity to compete in prestigious global competition. 🫱🏻🫲🏻This event is a testament to the power of shared knowledge and strategic partnerships in driving the F&B sector forward. To foster a strong local community, it’s crucial to look internationally, embrace #sustainability, focus on #scalability, and conduct consumer studies to localize and adapt products for continuous improvement. Do reach out to us and follow our page for more opportunities to connect, learn, and collaborate! #FIRC #ChinatownFoodCorporation #SIFST #Networking #FoodInnovation #FoodCommunity #SustainablePackaging #ConsumerStudy

Day 2 TechInnovation 2024 Highlights: The Future of the Food Industry 🌱☕ We are excited to be at the TechInnovation 2024, alongside SP Advanced Materials Technology Centre, to showcase some of our exciting tech offerings! Carolyn Stephen, lead nutritionist at SP Food Innovation & Resource Centre, delivered an insightful crowdpitch on capitalising spent coffee grounds (SCG). Typically, only 20% of coffee beans are consumed, while the remaining 80%—approximately six million tons—often ends up in landfills or is used as fertilizer. Carolyn introduced a simple, reproducible non-chemical process that transforms SCG into higher value oil- and water-based pastes, ideal for a variety of food applications. This solution is designed to be easily scalable, enabling companies to enhance their sustainability and product offerings. If you are interested in learning more about this offer, do contact us at firc@sp.edu.sg!   #TechInnovation2024 #Sustainability #FoodIndustry #Innovation #SpentCoffeeGrounds #FutureofFood #SP #SPFIRC #FIRC