Food Innovation & Resource Centre (FIRC) was featured in the March/April edition of Asian Meat Magazine, which spotlighted ongoing efforts to improve the taste, texture, and nutrition of Ready-To-Eat (RTE) meat products.
As demand for convenient meal solutions grows, RTE meat products—often packaged in retort pouches—are undergoing innovation to enhance taste, texture, nutrition, and shelf life. FIRC, a joint initiative between Enterprise Singapore and Singapore Polytechnic, supports manufacturers through its pilot plant facility, enabling small-scale development and testing of new products in compliance with regulatory standards and consumer expectations.
Ruzaini Hashwam, Lead Food Process Technologist at FIRC, shared insights into common challenges in RTE meat development, such as moisture loss and flavour degradation during processing. FIRC adopts a systematic approach—covering formulation, pre-treatment, and processing—to improve flavour retention and texture.
Through close collaboration with companies, FIRC tailors solutions to meet specific product requirements, optimising parameters like time and temperature to ensure safety and quality. Testing services are also provided to help manufacturers determine ideal cooking methods before scaling up production. While all meats can be tested at FIRC, seafood products may require additional considerations due to their delicate nature.
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Singapore Polytechnic
500 Dover Rd Singapore 139651