The Upcycle Revival Challenge (URC) was launched to promote innovation in food waste upcycling, encouraging the valorisation of food manufacturing side-streams and the reintroduction of upcycled food into the market. Beyond driving sustainability, the initiative aims to cultivate a strong pipeline of talent for Singapore’s growing food manufacturing sector.
At the URC Grand Final held on 30 August 2024, eight teams pitched their upcycled food products and design ideas to a panel of judges from diverse fields. Projects were evaluated on sustainability innovation, taste and nutrition, design and marketing, and commercial feasibility.
Watch the video capturing their journey to the URC Grand Finale:
Grand Winner – Krunch-Up! (Tan Seng Kee Foods Pte Ltd)
Inspired by Japanese furikake, this crunchy topping was created using raw dough trimmings from dumpling wrapper production. The product impressed judges with its authentic flavour, consumer appeal, and proposed integration into existing meal kits—delivering convenience while reducing food waste.
Product Innovation Award – Billis Bites (Fish Soup Paradise Pte Ltd)
Billis Bites is a nutrient-rich sauce made from anchovies left over from fish soup broth production. Developed as a versatile condiment, the product demonstrated strong potential to minimise waste and enhance everyday meals with flavour and nutrition.
Design Innovation Award – Crackles (The Soy Company Pte Ltd)
Crackles, a flavoured cracker made from valorised okara (a soymilk by-product), was awarded for its innovative product and packaging concept. Designed by MAD student Yuen Shan, the family picnic kit includes a tote bag, comic book, and game mat—making sustainability education fun and engaging for families.
FIRC extends heartfelt congratulations to all teams for their outstanding contributions. Each concept showcased a deep commitment to sustainability, creative product development, and a forward-thinking approach to food innovation. These ideas reflect the potential of upcycling to create meaningful change in the food industry.
Strong support from government policies and funding will be essential to help businesses adopt upcycling practices. Incentives and consumer education will drive greater demand for sustainable products and reinforce the value of a circular economy.
FIRC also extends appreciation to key partners—KH Roberts and FoodPlant for prize sponsorship, and Eurofins, Mintel, and Synthesis for their expert insights during URC. Special thanks to the Singapore Food Manufacturers’ Association (SFMA) and Enterprise Singapore for co-organising the event.
These collaborative efforts are paving the way toward a more sustainable food landscape—and FIRC looks forward to supporting future innovations that redefine food waste and drive meaningful industry transformation.
Panel of judges: Mr. Jeff Chia (DesignSingapore Council, far left), Ms. Anna Lim (The Soup Spoon Pte Ltd, second from left), Ms. Sharon Tay (Enterprise Singapore, third from right), Dr. Rebecca Lian (IPI Singapore, second from right), Mr. Chong Chee Wei (Singapore Polytechnic, far right)
We had the honour of welcoming Mr. Raymond Tan (SFMA, third from left) as our distinguished prize presenter.
Singapore Polytechnic
500 Dover Rd Singapore 139651