Company: Chilli Api Catering Pte Ltd

Upcycled Peranakan Finger Foods: Transforming Kitchen Waste into Sustainable Culinary Creations

The team transformed edible kitchen waste—such as chicken trimmings, vegetable stalks, cucumber trimmings and bread crusts—into innovative Peranakan-inspired finger foods. By upcycling these ingredients, the project reduces food waste, promotes a circular economy, and creates sustainable new menu options with potential cost savings and additional revenue opportunities.

Company: Chung Hwa Food Industries Pte Ltd

GOKIMSU – A Healthier Halal Korean-Style Chicken Sausage

Gokimsu is a healthier, halal-friendly Korean-style chicken sausage designed for the Singapore market. Its reduced meat content and use of resource-efficient ingredients such as psyllium husk help lower carbon emissions while providing consumers with a convenient, high-protein option that is lower in sodium and saturated fat.

Company: Hougang Otah International Pte Ltd

Hougang Otah Bun - A Sustainable, Health-Enhanced Twist on a Local Favourite

The Hougang Otah bun is an innovative, health-enhanced frozen snack that puts a modern twist on a local heritage favourite. Plant protein was incorporated into the otah, while the bun was enriched with cauliflower purée, promoting more efficient use of ingredients. Its longer shelf life helps minimise food waste, while recyclable packaging further reduces its environmental impact.

Company: Mindo Foods Pte Limited

Upcycled Okara Burger Bun: A Nutritious and Sustainable Gluten-Free Innovation

The Okara Burger Bun is a nutritious, gluten-free alternative made with upcycled okara powder—a fiber-rich soybean by-product often discarded. By transforming this underutilised ingredient into a soft, convenient frozen bun, the project reduces food waste, extends the value of food resources, and promotes more sustainable food production.

Company: Nuveri Pte Ltd

Upcycled Vegetable Ravioli: Transforming Imperfect Produce into a Sustainable Ready-to-Eat Meal

The team transforms cosmetically imperfect locally sourced vegetables—including kangkong and spinach—into a nutritious, ready-to-eat ravioli. By giving these “ugly” vegetables a new purpose, the product reduces food waste and landfill emissions while creating additional value for surplus produce. Sustainable materials such as moulded bagasse and bio-based films are also proposed for its packaging.

Company: Vivere Global Pte Ltd

Mung Bean Protein Pancake Premix: A Plant-Based Innovation

The team developed a functional pancake premix that uses mung bean protein to create a convenient, high-protein, plant-based product. By valorising an underutilised and regionally available Asian crop, the project diversifies alternative protein sources beyond soy and wheat while supporting cleaner-label, more sustainable food production.