Mentorship Support Projects (MSP)

Challenge:

Jil & Yellowtail Pte Ltd, a homegrown brand of fish related products (e.g. fish balls, fish cakes etc.), is a vertically integrated company that produces fish balls in a central kitchen before distributing them to their 13 fishball noodles outlets islandwide.

Pivoting from a handmade hawker setting to the production of fishballs at larger scale was challenging, hence they sought SP's help to automate the fishball production process, including cooking and rinsing, which are labour intensive. 

Solutions:

Cloud-based Automated Real-time Tracking

• Developed and optimised the automation production processes for fishball production
• Upskilled Production Operators with knowledge and skills in operating, troubleshooting and maintenance of temperature-controlled vat and methods to determine out of specification products

Impact and Results:

• 4 employees impacted
• 77% reduction of manpower required for the task
• 56% increase in productivity of fishball cooking and rinsing

"We were satisfied with SP’s proposed solution and project outcome. The solution provided us the opportunity to increase the productivity of our fish ball production processes using process improvement and introduction of temperature-controlled solution.  

Through the project, our production team became aware of the production and food safety gaps and were thus able to streamline the operation and produce more in a much shorter time. With a change in the operations, we were also able to achieve greater product quality and consistency by focusing our manpower into quality control and process management. 

By utilising the expertise offered by SP, we encourage more companies to embark on their enterprise transformation journeys and enhance their business performance."

Challenge:

Hiap Giap Food Manufacture Pte Ltd, a leading manufacturer for fresh noodles and noodle related products in Singapore, is a firm believer of the philosophy: keep up or get left behind. Technology is regarded by the company as a strategic business lever on top of productivity tool.

To boost productivity, they sought SP's help to streamline production of wanton noodles, which is a manpower intensive task, particularly at the noodle picking and packing station.

Solutions:

Robotics System for Noodle Picking and Packing

• Developed a robotic pick and pack mechanism to assist in the noodle packing process, previously performed manually by Production Operators

Impact and Results:

• 3 employees impacted
• 100% reduction of manpower required for the task
• 150% increase in productivity of noodle picking and packing

"We were satisfied with SP’s proposed solution and project outcome. The solution provided us the opportunity to increase the productivity of our packing process using robotics and automation. By leveraging on automation, our production operators can be relieved from the manual and mundane tasks. With a change in the operations, we can also achieve greater product quality and consistency by focusing our manpower into quality control.

By utilising the expertise offered by SP, we encourage more companies to embark on their enterprise transformation journeys and enhance their business performance."

- Ms Dorothy Nah, General Manager

Challenge:

Divetech Marine Services Pte Ltd is a company that specialises in commercial diving, providing underwater inspection, maintenance, and repair services for vessels and offshore structures with a strong focus on quality, safety, and customer satisfaction.

The company faced inefficiencies in its Jobsheet process, which relied heavily on Excel and the manual transfer of information, leading to gaps such as repetitive data entry, higher error rates, and longer turnaround times.

Solutions:

Jobsheet Generation and Management System

• Developed and implemented a Jobsheet generation and management system with a structured enquiry-to-job workflow, utilising a Power Apps interface with a centralised Microsoft database
• Conducted Training Needs Analysis to identify and upskill their sales & marketing team associates and Managing Director through training in building low-code/no-code applications to speed up their digitalisation process

Impact and Results:

• 30% time reduction to accurately create, update and retrieve jobsheets
• 100% elimination to correct errors in job details and generated documents 

Challenge:

Paragon REIT Management Pte Ltd, a leading retail REIT in Singapore, wanted to reduce greenhouse gas (GHG) emissions by 30% by 2025 and align future strategies with its decarbonization goals. They sought expert support to meet these ambitious targets.

Solutions:

• Co-developed a Decarbonisation Roadmap to cut Scope 2 ad Scope 3 emissions for The Clementi Mall and Paragon Shopping Centre by 2035
• Upskilled staff and tenants on carbon management and sustainability strategies to drive unified efforts towards net-zero goals

Impact and Results:

• 21 employees impacted
• 12% potential total energy saved
• 24.3% potential increase in waste recycling rate

"Singapore Polytechnic brings a wealth of knowledge within the spectrum of sustainability, providing us with insights on setting our long-term environmental targets. 

The team was not only supportive but also collaborated with our property management team as we focused on implementing the proposed strategies across our properties in Singapore.”

- Mr Lee Hoong Chun, Head of Investor Relations & Sustainability

Challenge:

Lingjack Engineering Works Pte Ltd, a manufacturer of firefighting equipment, faced difficulties disposing of expired fire extinguishers, which generated 18 tonnes of ABC40 Dry Powder waste quarterly. They sought a zero-waste solution to recycle expired powder into viable products, aligning with its sustainability goals.

Solutions:

• Developed an extraction technique to convert expired ABC40 dry power waste into viable products like fertilisers and flame retardants 
• Conducted Training Needs Analysis to upskill production operators, and improve productivity by shifting efforts from waste disposal to revenue-generating processes 

Impact and Results:

• 100% increase in productivity (conversion of manpower to recycled waste)
• 80% reduction in ABC40 waste
• 2 key job roles upskilled

"Instead of committing resources to dispose our waste, we can now potentially produce and launch new products into the market. This gives a new life to the 6 tonnes of waste that are currently disposed monthly.

Through this meaningful project with SP, we hope that more companies would come on board and embark on a sustainability journey and do our part for the environment.”

- Mr Kenneth Lim, Director

Challenge:

TPSC Asia Pte Ltd, an established polystyrene resin produce in the region with more than 40 years in history, was committed to be friendly to the environment and to support its customers in their sustainability efforts. They wanted to assess its carbon inventory, establish its Scope 1 & 2 baselines, and look into how to reduce it over time.

Solutions:

• Established Scope 1 & 2 emission and energy consumption baselines
• Developed a decarbonisation strategy - analysed energy data and identified actionable solutions for deployment
• Conducted Training Needs Analysis to identify skills gaps and training needs of impacted employees

Impact and Results:

• 74 employees impacted
• 2.10 tCO₂e reduction in carbon emissions

"I wish to extend my appreciation to Singapore Polytechnic for their steadfast partnership as consultant, mentor, and trainer to TPSC Asia Pte. Ltd.

Their dedicated engagement in guiding our team through the quantification of our scope 1 and 2 emissions, coupled with their expert advice in the development of decarbonisation strategies, has proven invaluable.

This collaborative endeavour not only enabled us to reduce our greenhouse gas emissions, but also empowered us to optimise operational costs, setting the foundation for a more sustainable future."

- Mr Danny Tan Hong Giap, General Manager

Challenge:

L&K Global Pte Ltd is the parent company of the iconic 328 Katong Laksa brand, a celebrated name in Singapore's culinary heritage. Known for its rich, authentic laksa, the brand has built a strong reputation, with multiple outlets offering its signature dish. As demand continues to grow, the company aims to extend the shelf life of its laksa paste while scaling up production to ensure consistency and quality.

They sought ways to streamline operations, reduce waste, and maintain product integrity while supporting business growth.

Solutions:

• Evaluated and identified packaging solutions for laksa paste using accelerated shelf-life methodology 
• Evaluated and proposed scale-up equipment for laksa paste packing system to improve productivity efficiency
• Conducted customised training and supported impacted job roles in identifying skills gaps and training needs

Impact and Results:

• 3 employees impacted
• 100% improvement in shelf life of laksa paste
• 100% improvement in productivity efficiency

"We are very satisfied with SP’s proposed solutions and the outcomes of the project to develop a suitable packaging solution, validate shelf life through testing, and evaluate scale-up equipment for our company. The project achieved transformational improvements in shelf life as well as productivity and operational efficiency, strengthening product quality and process robustness. It has also positioned us to explore new business opportunities, penetrate retail markets, and expand our market reach with greater confidence.

Throughout the engagement, we greatly appreciated SP’s strong technical expertise, structured methodology, and hands-on guidance, which enabled effective knowledge transfer and valuable insights in food science, shelf-life validation, packaging technologies, and scale-up considerations.

We commend SP’s professionalism, responsiveness, and commitment to delivering practical, tailored solutions, and we see SP as a trusted long-term partner for our continued growth and future projects."

- Ms Sharline Koh, Chief Financial and Operating Officer (CFOO)

Challenge:

Established in 1927, Nan Hwa Chong Fish Head-Steamboat (NHC) has built a reputation for its time-honoured Teochew-style fish head steamboat experience. NHC's commitment to authenticity extends beyond its traditional charcoal-fired chimney hot pots. The restaurant takes pride in its signature fish soup, simmered for at least three hours with fish bones and vegetables, resulting in a rich and flavourful umami broth.

Currently, broth wastage is unavoidable even with cold chain to keep broth freshness. Recognising the evolving industry landscape, including labour shortages and national zero-food-waste initiatives, NHC sought to leverage food science and technology solutions with SP. 

Solutions:

• Developed a shelf stable broth paste by converting its current broth cooking process into a single-step process and confer it with longer shelf life 
• Conducted Training Needs Analysis to identify skills gaps and training needs for impacted job roles

Impact and Results:

• 5 employees impacted
• 75% reduction in manhours to prepare broth per month
• 80% reduction in broth waste per month

"We are excited to collaborate closely with SP on this project, leveraging food science and technology solutions to develop a shelf-stable broth paste that significantly reduces food waste.

Beyond advancing our sustainability goals, this project will enhance our capabilities, serving as a critical stepping stone for Nan Hwa Chong in our business transformation journey. It will guide us in exploring new opportunities, penetrating retail markets, and expanding our business reach, all while prioritising energy and workflow efficiency, and sustainable practices."

- Mr Michael Lee, Managing Director

Challenge:

La Saigon Pte Ltd, renowned for its freshly roasted Vietnamese coffee and authentic cuisine, offers traditional dishes like Banh Mi, Pho, and rich beef stew, bringing a taste of old Saigon to Singapore. To eliminate the need for cold chain logistics and extending shelf life of Beef Broth and Stew, La Saigon sought Singapore Polytechnic’s support in product enhancement.

Solutions:

• Process development of shelf-stable, ready-to-eat beef broth and stew, eliminating the need for cold-chain logistics in handling and storage
• Provided formulation support to ensure compliance with the Health Promotion Board's Healthier Choice Symbol criteria 

Impact and Results:

• 6 employees impacted
• 100% improvement achieved - shelf-life extension of up to 12 months while maintaining microbiology safety

"We would like to express our sincere appreciation to the Food Innovation & Resource Centre at Singapore Polytechnic for their exceptional support in the development of our Ready-to-Eat Beef Stew and Beef Broth products.

Throughout the entire product development journey, the team demonstrated outstanding professionalism, technical expertise, and dedication. They were consistently supportive, patient, kind, and highly understanding of our business needs. From formulation guidance to process optimisation and commercial readiness, their advice and hands-on support gave us strong confidence at every stage.

What we appreciated most was their willingness to go the extra mile, always responsive, solution-oriented, and genuinely committed to helping us succeed. Their structured approach and deep knowledge in food innovation made a significant difference in bringing our product concepts into reality.

We are truly grateful for the strong support from Singapore Polytechnic. It has been a valuable and rewarding collaboration." 

- Ms Ly Bui and Mr Jacky, Directors