Boosting innovation in alternative proteins for sustainable food security.
Singapore has launched a new initiative to make novel foods, such as plant-based and cultivated proteins, more appealing to consumers. On 21 November, the Singapore Food Agency (SFA) announced its second grant call for researchers and industry collaborators, aiming to enhance the taste, aroma, texture, and nutritional value of alternative proteins.
Key Objectives of the Grant Call
Focus Areas: Projects targeting consumer acceptability through improvements in sensory qualities and nutritional value will be eligible for funding.
Funding: Successful proposals can receive up to $7 million, with a project duration of up to four years.
Eligibility: Open to Singapore-based institutes of higher learning, public sector agencies, and private organizations collaborating with publicly funded research entities.
Singapore’s Food Security Challenges
Speaking at the Global Agri-Food Scientific Symposium during Singapore International Agri-Food Week, Dr. Koh Poh Koon, Senior Minister of State for Sustainability and the Environment, emphasized Singapore’s vulnerability to global food supply disruptions, as the nation imports over 90% of its food.
“Science and technology will strengthen local agri-food capabilities and build resilient food systems for the future,” Dr. Koh stated.
Progress in Future Foods Research
The latest grant call builds on the $309 million Singapore Food Story research program, which launched its first grant call in 2023 to boost local food production and advance the manufacturing of alternative proteins.
One notable recipient of the first grant was the Grow Meats project team, which developed cost-effective methods for producing cultivated meat using nutrient-rich cell media.
Industry Challenges and Potential
Despite advancements, the novel food sector faces hurdles, including scaling up production and consumer acceptance. Local firms like Shiok Meats and global players like Eat Just have reported delays in operations, underscoring the need for innovative, cost-efficient solutions.
Experts have identified key areas for improvement:
Taste and Palatability: Current products often fail to match the taste of conventional meat.
Nutrition: Enhancing the nutritional profile of alternative proteins is crucial as health-conscious consumers demand more nutritious options.
Cultural Relevance: Incorporating novel foods into traditional dishes, such as dim sum, could boost acceptance.
Expert Insights
Prof. William Chen of NTU’s food science program highlighted the importance of integrating local flavors and exploring alternative raw materials like mushrooms and mycelium for higher nutritional value.
Mirte Gosker of The Good Food Institute Asia Pacific stressed that achieving parity in price, taste, and nutrition with traditional meat is essential for market success.
Dr. Andrew Powell of Asia BioBusiness emphasized the need for consumer-focused research to drive adoption.
Future Prospects
With strategic public investment and collaborative innovation, Singapore aims to position itself as a leader in the sustainable food industry while addressing its food security needs. The development of affordable, tasty, and nutritious novel foods could redefine the future of dining in the region.
For further updates on Singapore’s food innovation initiatives, stay tuned to our coverage.
