On 6 November 2024, over 50 key players from the food and beverage (F&B) industry gathered for an exclusive networking luncheon that combined engaging conversations, strategic insights, and industry collaboration. The event provided a valuable platform for professionals to exchange ideas, explore potential partnerships, and chart the path forward for the F&B sector.
Designed to foster open dialogue in a relaxed yet professional setting, the networking session facilitated meaningful connections and idea sharing across the industry. Conversations centred on innovation, sustainability, and global expansion—key themes shaping the future of food.
Mr Sunny Koh, Managing Director, Chinatown Food Corporation Pte Ltd
Mr Koh highlighted the importance of continuous innovation in achieving business longevity and international growth. He shared how Chinatown Food Corporation worked with the Food Innovation & Resource Centre (FIRC) to develop a plant-based version of their popular egg lava custard for the European market, in response to evolving regulatory requirements. He stressed the need for business agility to seize commercial opportunities and avoid delays.
He also introduced his latest concept, “Retro for Future,” which reimagines traditional favourites such as ang ku kueh and pineapple tarts into long shelf life frozen formats suitable for export. This innovation reduces resource usage by eliminating conventional cooking and cooling processes—an example of how production redesign can enhance efficiency and sustainability.
Ms Evelyn Ong, Centre Director, Food Innovation & Resource Centre (FIRC)
Ms Ong shared FIRC’s role in supporting SMEs on their internationalisation journey, emphasising the importance of preparing food products for export—particularly to the EU and UK, where sustainability requirements are increasingly stringent. She highlighted key considerations such as packaging levies and plastic taxes, including the UK’s tax on companies importing over 10 tonnes of plastic annually.
She also encouraged businesses to consider waste reduction through side stream valorisation and to conduct focus group studies to understand consumer needs in target export markets.
Ms Tan Ai Tsing, President, Singapore Institute of Food Science & Technology (SIFST)
Ms Tan underscored the role of industry accolades in promoting innovation. She announced that the next edition of the SIFST Food Product Award will be held in 2026 and encouraged SMEs to begin preparing entries, which must be commercialised within 24 months before submission. She also celebrated the achievements of SME winners of the 2024 Food Product Award and the IUFoST Global Food Industry Award, reinforcing the high standards of Singapore’s food industry.
The event showcased the value of knowledge sharing, strong partnerships, and continued innovation in shaping a resilient F&B sector. As the industry looks ahead, embracing sustainability, refining processes, and localising for global markets will be key to long-term success.
Organisations interested in connecting and collaborating with FIRC are welcome to reach out to explore opportunities.
Singapore Polytechnic
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