Republic Polytechnic - Plant-based Food Innovation Day

Date: 14 Mar 2024

Time: 12:00 pm - 5:00 pm

Venue: Lecture Room W4A (LR-W4A) (Republic Polytechnic, Woodlands Ave 9, Singapore 738964)

Jointly Organised By: Republic Polytechnic and SFMA

We are delighted to share that we are organising an Industry Showcase Day with Republic Polytechnic. Key objective of the event is to provide access to commercializable food innovations developed by Republic Polytechnic and speed up the go-to-market process for our companies.

Join us at that event to find out more on how each innovation may be relevant to you and network with the innovators to see how they can help customise the innovation to your product line.

Abstract
Globally, there has been a notable surge in the production, distribution, sale, and consumption of plant-based food (PBF). This trend is driven by heightened consumer awareness, an increasing demand for clean-label products, initiatives promoting sustainable practices, and ethical concerns over animal-derived alternatives. Consequently, researchers and the industries are exploring various solutions to develop innovative plant-based alternatives to milk, cheese, meat, and egg products. These efforts also leverage different food side streams such as soy okara, spent barley grains, and spent coffee grounds, along with technologies like fermentation and extrusion, to meet the demands.

The market for PBF is currently expanding in the Asia Pacific region. In 2022, investment in the PBF industry surged by 30%, reaching a valuation of approximately $372 million across the region. Singapore, for instance, has a strong presence in the APAC plant-based meat market, buoyed by strong government support. Local PBF startup Next Gen Foods secured a significant $100 million investment, underscoring the region's growing interest in plant-based alternatives. Similarly, the South Asian plant-based brand Shaka Harry received $2 million in funding in 2022, further signaling the sector's upward trajectory. Thailand has been the leading exporter of plant-based food products in APAC, with exports surging by 20% in 2022. These developments underscore the increasing growth, investment, and demand for PBF products in the region.

Singapore Food Manufacturers' Association (SFMA) and Republic Polytechnic (RP) warmly invite you to attend our "Plant-Based Food Innovation Day" event. Join us to learn more about the latest plant-based innovations in food products and explore collaborative opportunities with RP, offering ready-to-market solutions.

12:00pm | Coffee and Tea Reception

1:00pm | Registration

1:30pm | Welcome Address
by Dr. Lim Boon Whatt

1:35pm | Presentation – Okara Food Innovation
by Dr. Heng Kiang Soon

1:50pm | Presentation – Innovation on Plant-based Fish Products
by Dr. Ran Xinli

2:05pm | Presentation – Quality of Plant-based Protein
by Ms. Toh Seok Hwa

2:20pm | Presentation – Young Consumers' Awareness & Readiness for Plant-based Food
by Ms. June Teh & Mr. Aaron Chua

2:40pm | Lab Tour to RP Facilities
- Food Innovation Lab
- Showcasing of Prototypes at Culinary Demo Lab
- STAR Lab (RP-Shimadzu Joint Analytical Lab)

4:10pm | Refreshment and Networking

5:00pm | End of Event

Dr. Heng Kiang Soon (Lecturer / Nutrition Scientist)
Dr. Heng has over 15 years of experience in food and nutrition research and education. As a nutrition scientist, his current research focuses on food waste valorisation to produce nutraceuticals and functional foods. There are inventions from his research that have been commercialized. He has also been providing consultancies to food companies. He is also passionate about promoting healthy diet and nutrition to the community and is frequently featured in the media.

Dr. Ran Xinli (Food Research Scientist)
Armed with a passion for Food Science, Dr. Xinli Ran pursued her academic journey for 11 years. She graduated with a Master's degree from Jiangnan University in China, obtaining the outstanding graduate award. In 2023, she completed her PhD in Food Science at the National University of Singapore. As a prolific author, Dr. Ran has contributed significantly to the field of food science. She has published 11 journal papers in top-tier venues and presented her findings at international conferences. Her early research interests laid the foundation for her specialisation in food drying, food engineering, plant-based alternative proteins, and food waste valorisation.
With a deep-seated curiosity and a commitment to fostering positive changes in the food industry in Singapore, she joined Republic Polytechnic as a Food Research Scientist in 2023. She works with many industry partners, organisations and universities on plant-based food innovation, food waste valorisation, and shelf-life extension.

Ms. Toh Seok Hwa (Food Chemist)
Seok Hwa received her B.Sc. degree in Applied Chemistry from the National University of Singapore. Upon graduation, she worked in various industries, from Laboratory, manufacturing, engineering to technical sales.
In 2023, Seok Hwa joined Republic Polytechnic as a Food Chemist, bringing with her knowledge in food chromatography. She is involved in projects that engage small and medium enterprises to support them in analysis, improvement, innovation, and sustainability.

Ms. June Teh (Lecturer)
June earned her Bachelor's degree in Business Management with a specialisation in Tourism and Hospitality from Nanyang Technological University. Over the subsequent decade, she amassed extensive experience working with distinguished luxury hotel brands in Singapore, such as Pan Pacific and Capella, primarily focusing on catering and event sales.
Driven by a profound passion for the industry and a commitment to nurturing future hospitality leaders, June joined the School of Hospitality at Republic Polytechnic as a Lecturer. In this role, she not only imparts her wealth of knowledge but also engages in research endeavors, delving into topics such as Customer Journey Mapping, Internship Programs, and Consumer Perception within the F&B sector.

Mr. Aaron Chua (Lecturer)
Aaron graduated with his Bachelor of Arts in Culinary Arts and Management from the Culinary Institute of America (Singapore) in 2013.
Aaron currently teaches in Republic Polytechnic with the Diploma in Restaurant and Culinary Operations since 2019 and teaches subjects such as Restaurant and Culinary Practicum, Culinary Science and Arts, Wine and Beverage Business Management among others. He champions Sustainability practices and food waste management in the diploma. Aaron has led multiple industry collaborations, projects, cross-school collaborations and engagements in food waste management and food sustainability with many industry partners such as Les Amis, Brotzeit, SaladStop, Potatoconnect and Woodlands Health Campus. Aaron attained the Certificate in Circular Economy and Sustainability Strategies from Cambridge Judge Business School in May 2023.

Participation Fee:
Member Price - S$5
Non-Member Price - S$10
Note: Invoice will be email to you after registration.

Registration Closed!

For more details, please email to jenniferchua@sfma.org.sg