Mr Thomas Pek, President, Singapore Food Manufacturers’ Association

Distinguished guests

Ladies and gentlemen

Introduction

1.       I am delighted to join you at the second Food Innovation Product Award Ceremony today.

2.       This year’s awards builds on the inaugural FIPA on 18 Nov 2016, where we launched the Food Manufacturing Industry Transformation Map (ITM). The 23 teams here today have completed an intense 9-month journey covering design thinking, food trends, market insights, packaging, process redesign and marketing. I would like to commend all the teams for the hard work that you have put in to create delicious new food products that are innovative, functional and ready-to-eat. I would also like to thank the Singapore Food Manufacturers’ Association (SFMA) for organising FIPA to catalyse food innovation among industry players, food manufacturers and students from our polytechnics and universities.

Importance of Innovation in Driving Food Manufacturing Industry Transformation

3.       Two years ago, at the launch of the Food Manufacturing ITM at the inaugural FIPA, we set out our vision of developing Singapore into the leading food and nutrition hub in Asia. Innovation is critical for us to achieve this vision. A forward-looking and collaborative food innovation ecosystem can help our companies accelerate the creation and commercialisation of globally-competitive food products, increasing Singapore’s footprint worldwide and attracting more industry players to our shores.

4.       I am heartened to note that in a recent study of the Singapore food manufacturing landscape conducted by Ipsos Business Consulting and commissioned by Enterprise Singapore, at least one-third of our food manufacturers are already innovating, be it through the use of new ingredients or development of food products catering to niche sectors.

5.       To further strengthen the food innovation ecosystem, we are working with industry partners to promote access to advanced technologies through shared resource facilities, which lowers the costs for food manufacturers to leverage on these technologies to expand to new markets. Earlier this week, I had the pleasure of launching the High Pressure Processing (HPP) Resource Sharing Facility at Jalan Buroh in Jurong. The facility is a joint effort by Warehouse Logistics Net Asia and Singapore Polytechnic’s Food Innovation Resource Centre (FIRC), with the support of Enterprise Singapore. It was established to provide our food manufacturers with a platform to access the advanced HPP technology to extend their products’ shelf-life without using chemicals and preservatives, or compromising taste or nutritional value. This will in turn open up new export markets and growth opportunities for our food manufacturers.

Fostering Collaboration for Ideation

6.       Having greater access to advanced technologies is important but is not enough. A successful food innovation ecosystem also requires strong collaboration within and between industries. Through collaboration with others, companies can tap on knowledge, expertise, resources and networks to co-innovate and accelerate the process of ideation.

7.       FIPA has proven to be a very good platform for this. FIPA matches tertiary students studying food science to food manufacturers in the product development process. Students gain from being able to translate their ideas into tangible business outcomes whilst food manufacturers benefit from fresh perspectives. This allows food manufacturers to innovate and tap on emerging trends for growth. For example, with an ageing population, demand for more functional, texture-modified meals is on the rise. Through FIPA, food manufacturers can also explore diversifying from their main product lines to capture new customer segments such as healthier food products, in ready-to-eat meal formats.

8.       Beyond promoting collaboration among food manufacturers and students in Singapore, FIPA is a good platform to encourage collaboration with overseas partners. This year, in the spirit of partnership, SFMA collaborated with Australia’s Monash University and Singapore Polytechnic’s FIRC to discuss the design-thinking process, and share insights on innovative food packaging with the FIPA teams.

9.       This collaboration with Monash University is just the start. To strengthen knowledge exchange in future, SFMA will be exploring other collaborations with overseas institutions. Such exchanges will help our tertiary students and local food manufacturers connect with global expertise, cross-pollinate ideas and learn from overseas practices.

From Ideation to Commercialisation

10.    The process of innovation does not end with the award ceremony. Past participants have gone on to commercialise their ideas. For example, during FIPA 2016, Thong Siek Food Industry Pte Ltd worked with a team from Singapore Polytechnic to develop crispy crabstick snacks to minimise waste from crabstick production. Building on their FIPA experience, the company launched its crispy crabstick snacks in Jan 2017. The snacks can now be found in major supermarkets such as NTUC FairPrice, and on online grocery platforms such as honestbee and Qoo10. Another product that has been successfully commercialised after being developed at FIPA 2016 is a low Glycaemic Index (GI) premium instant multicereal drink developed by Faesol Pte Ltd and Temasek Polytechnic. The iLite GrainsPlus drink is diabetic-friendly and suitable for the elderly, and can be found online and in major supermarkets as well.   

11.    Enterprise Singapore will be collaborating with NTUC FairPrice and Nanyang Polytechnic’s School of Business Management on a year-long ‘Retail Incubator Initiative’ to support FIPA participants and other interested local food manufacturers in reaching the commercialisation stage and establishing direct relationships with their end consumers. Under this initiative, selected food manufacturers will receive support on product placement and inventory management. They will undergo a two-month retail masterclass series conducted by Nanyang Polytechnic to help companies brand and differentiate their products before being placed in different flagship outlets by NTUC FairPrice for three months. NTUC FairPrice will also be offering mentorship for the food manufacturers on the initiative. Such knowledge will equip our companies with the retail management expertise to move into B2C (business-to-consumer) channels.

Conclusion

12.    In closing, I would like to thank SFMA, Restaurant Association of Singapore, Singapore Manufacturing Federation, Asian Culinary Institute of Singapore, NTUC FairPrice and Nanyang Polytechnic for your efforts in championing and growing the local food manufacturing industry through FIPA and related initiatives.

13.    I hope all the teams, participants and winners alike, will continue to innovate beyond FIPA and bring these creative food products to market. And together, we can make Singapore the leading food and nutrition hub in Asia.  

14.    Thank you.