Singapore and Japan food firms unite to drive innovation and shelf life

By Lester Wan contact

- Last updated on GMT

The 10th anniversary event also showcased student-created products such as prata instant noodles. ©FIRC & SP
The 10th anniversary event also showcased student-created products such as prata instant noodles. ©FIRC & SP
Singapore and Japan manufacturers will share knowledge and expertise to drive food innovation, increase quality and extend shelf life.

It comes after Singapore’s Food Innovation and Resource Centre (FIRC) signed a Memorandum of Understanding (MOU) with Japanese intellectual capital management consultancy ICMG.

The two organisations have designed a masterclass programme called the “Japan Food Innovation Series”. The short course is designed to help food enterprises better understand Japanese food culture and manufactured food products, to develop higher quality and healthier food, and to achieve chemical-free shelf life extension.

Sim Ann, Singapore’s senior minister of state for the Ministry of Culture, Community and Youth, and Ministry of Trade and Industry made the announcement on the FIRC’s 10th​ anniversary.

“Both parties will promote collaborations between Singapore and Japanese companies in the area of food science and technology, and develop mutually beneficial programmes to facilitate the exchange of technical expertise and knowledge,” ​said Sim.

“They will also establish a Food Innovation Platform for companies from the two countries to ideate, create new business models, conduct proof of concept and strive towards business acceleration and commercialisation in food innovation, packaging and automation for the local food industry,”​ she said.

Innovation showcase

“Our local companies will also benefit from the perspectives and expert advice during the one-on-one site visit and consultancy by Japanese companies such as Marukome, Ezaki Glico, Toyo Seikan and Kuraray, which are market leaders in food, packaging materials and technology,”​ she added.

The anniversary event also showcased products created by students in collaboration with the FIRC, such as nasi lemak flavoured mochi and roti prata instant noodles.

FIRC-developed ready-to-eat food was also featured, such as the Chikuteh​ — a halal and chicken version of the popular bak kut teh pork rib soup.

The FIRC was launched as a joint initiative between SP and SPRING Singapore, the agency to aid local enterprises, to be a one-stop technology and resource hub for Singapore’s food enterprises.

Sim pointed out that nearly 50% of the projects the FIRC has been involved in have resulted in commercialisation.

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