Exploring the Future of Food Innovation: A Journey Through Singapore

Global Foodture’s activities, with the support of the European Commission, include a system of travel vouchers to support European SMEs in international innovation collaboration. The system of vouchers allows the selected SMEs to partly finance their participation in the international missions to one of the target countries: Thailand or Singapore.

The missions to Thailand and Singapore are part of the Global Foodture project. Global Foodture is a project designed to boost the sustainable transition of the food system worldwide through collaboration and innovation. It develops and implements a joint internationalisation strategy that facilitates international collaboration outside Europe for European SMEs. With this approach, Global Foodture will help strengthen participants’ capabilities to adapt to food sustainability challenges. 

The second and last mission taking place was from 30th October to 3rd November 2023. Embarking on a week-long mission in Singapore, the Global Foodture consortium delved into the heart of the country’s vibrant food innovation ecosystem. From engaging meetings with key players to immersive visits at cutting-edge facilities, the delegation’s agenda was packed with insightful encounters and groundbreaking discoveries.

What was in the agenda?

The journey began with a kick-off meeting featuring Enterprise Singapore, The Good Food Institute APAC, and Next Gen Foods. The delegation gained a comprehensive understanding of the week’s expectations and the key figures within the group. A visit to the Food Tech Innovation Center Nurasa set the tone for the week, providing insights into Singapore’s food innovation landscape.

Later in the day, some participants joined the Roundtable on Novel Food Regulation 2023, setting the stage for informed discussions on the evolving regulatory landscape.

The focus shifted to food innovation on Day 2, with visits to the Agri-Food Tech Expo Asia, TechInnovation, and Singapore Week of Innovation and Technology (SWITCH) at Marina Bay Sands Expo and Convention Centre. Guided tours exposed the delegation to a spectrum of innovations, from Agua Foods to Future Proteins and beyond.

The day also featured engaging connections and pitches, highlighting the collaborative spirit of the Global Foodture Singapore Mission.

Dividing the group, Day 3 saw some participants engaging in meetings with potential partners while others explored Singapore’s innovation ecosystem. The morning session at the DHL Asia Pacific Innovation Center delved into trends, sustainability, and innovation in logistics and packaging. The afternoon brought visits to the Advanced Remanufacturing and Technology Centre (ARTC) and A*STAR – Agency for Science, Technology and Research SIMtech Innovation Factory, providing insights into diverse innovation projects.

On Day 4 the delegation seized the opportunity to explore the Protein Innovation Center by Givaudan & Bühler Group, where the future of alternative proteins was on display. A tasting session allowed participants to experience the latest developments in the field.

The evening concluded with a networking cocktail reception hosted by the Embassy of the Kingdom of the Netherlands in Singapore, fostering connections and discussions.

The final day centered around a visit to Singapore Polytechnic Food Innovation and Resource Centre (FIRC). The delegation explored areas such as novelty and ideation, convenient foods, alternative proteins, food waste management, and health management showcased by the center.

Closing the mission’s agenda at ESCO ASTER PTE LTD, the delegation received presentations on fermentation and cultivated meat developments. A wrap-up session moderated by Tjerna Ellenbroek allowed participants to share their thoughts, highlights, and feedback. Coordinators Anni Simonsen and Bart Van Damme closed the mission with gratitude for everyone involved.

The Global Foodture consortium’s mission in Singapore was a testament to the dynamic and innovative spirit of the country’s food ecosystem. From regulatory discussions to hands-on experiences with cutting-edge technologies, the delegation left with a wealth of knowledge and meaningful connections, paving the way for future collaborations in the ever-evolving landscape of food innovation.

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