These concepts were recently showcased through Singapore-backed initiatives, offering insight into how technical and consumer barriers can be addressed.
Mung bean puff snack and microalgae frozen dessert were featured last November at TFoodS 2025 in Singapore’s Punggol Digital District, an event to promote alternative protein adoption and awareness.
These creations aim to show how alternative protein products can overcome technical and consumer acceptance barriers by using familiar, healthier formats.
Healthy, familiar, accessible – three ways to boost alternative protein adoption
The mung bean snack puff – named S-POP to evoke the crunch of popcorn – is positioned as a healthier alternative that is high in protein but low in fat and sodium.
“Creations like S-POP contributes in three ways. First, S-POP demonstrates it is technically feasible to make crispy high-protein snacks that are familiar with consumers,” said Associate Professor Lim Bee Gim, Founding CEO and Technical Advisor of FoodPlant – Singapore’s first shared facility for small-batch food production that supports food innovation.
She explained that snacks are harder to puff when protein levels are high, creating challenges in texture and processing.
Using minimal oil also makes it harder for seasoning to adhere. FoodPlant addresses this by developing an extrusion method that mixes seasoning directly into the base material, which is made from mung bean protein isolate, corn grits, and rice starch.
However, this adds complexity, as spices and seasonings can cause the mixture to resist puffing.
“Second, we’re showing that making new foods in familiar and appealing formats – such as in crispy puffs or crisps – can boost adoption. Snacks are widely consumed in Asia and are therefore a good entry point,” added Prof Lim.
“Third, positioning these snacks as healthier alternatives – high in protein and low in salt and fat – can help drive demand and lower production costs once volumes stabilise. This is especially relevant in Asia, where healthier snacking is becoming more important in ageing societies.”
The microalgae frozen dessert, positioned as an alternative to ice cream – was developed with the same objectives in mind, though it is still at a proof-of-concept stage where researchers are exploring how to improve taste.
Microalgae is commonly sold as a supplement, but it does not work as a commercial food at this point due to consumer perception of it being unappealing in taste.
“Microalgae contains vitamins and is very appealing as a complete protein source – it has a better amino acid score than milk proteins in general, but most of the time, people don’t want to eat it,” said Associate Professor Arif Z. Nelson of SIT, which jointly launched FoodPlant with Enterprise Singapore (Enterprise SG) and Jurong Town Corporation (JTC).
“This is why microalgae research sits within a broader protein research consortium for Singapore, which looks at how microalgae can be produced and positioned as a viable alternative protein source.”
He shared that SIT has conducted various tasting sessions and most people identify the microalgae frozen dessert as similar to matcha, which is often described as earthy and nutty with some bitter notes. Based on this feedback, the team is working on ways to improve taste and flavour.
The S-POP and microalgae dessert prototypes could eventually be taken up by food companies seeking to commercialise alternative protein products.
Enabling food firms to scale
FoodPlant was set up to support industry players in the alternative protein space as they work towards commercial scale.
“When we developed products like S-POP, the intention was not to launch it as our own brand but to demonstrate what is technically possible in alternative protein,” said Prof Lim.
“Enabling the ecosystem is better than acting alone to take a product further. FoodPlant provides guidance in terms of product formulation and offers a pilot scale environment, where a shared production facility gives firms the opportunity to test their products. This helps companies derisk as they scale up as they move towards commercial readiness.”
As more players come together, there could be variants from one prototype, leading to different formats for the markets, Prof Lim added.
The goal is to enable the alternative protein ecosystem across Singapore and the wider region beyond.
FoodPlant is not the only Singapore-based player focused on widening adoption of novel foods.
Startups such as KosmodeHealth, which develops diabetic-friendly noodles, similarly emphasise accessibility and familiar formats to encourage uptake.
These firms are part of Singapore’s effort to improve its food security through partnerships that can widen access to new technology and access to more markets.
Singapore has also invested in alternative protein firms locally and overseas, including US-based Impossible Foods and Germany’s Cremer, as part of broader efforts to strengthen food security through access to new technologies and markets.
