​SPEECH BY MS SIM ANN, SENIOR MINISTER OF STATE, MINISTRY OF CULTURE, COMMUNITY AND YOUTH & MINISTRY OF TRADE AND INDUSTRY AT THE LAUNCH OF THE HIGH PRESSURE PROCESSING RESOURCE SHARING FACILITY ON MONDAY, 16 APRIL 2018, 10.20AM, AT WAREHOUSE LOGISTICS NET ASIA

Mr Johnnie Png, Managing Director, Warehouse Logistics Net Asia

Mr Soh Wai Wah, Principal and Chief Executive Officer, Singapore Polytechnic

Distinguished guests

Ladies and gentlemen

1.       Good morning. I am delighted to join you today at the launch of the High Pressure Processing Resource Sharing Facility.

2.       The setting up of this High Pressure Processing, or HPP, Resource Sharing Facility is a culmination of many months of hard work. I would like to commend the Warehouse Logistics Net Asia (WLNA) and Food Innovation Resource Centre (FIRC) for coming together to establish this platform for the industry, where our food manufacturers can access this advanced technology and improve their capabilities in developing healthier food products with longer shelf-life.

3.       Through the use of HPP, product shelf-life can be extended by at least two to four times, without the use of heat or chemicals. The technology therefore enables the retention of the nutritional and sensorial qualities of food products. This will provide our companies with an edge in their exports, and in particular in going global.

Co-innovating to Grow Singapore’s Food Manufacturing Industry

4.       Singapore’s food exports make up more than 50% of our Food Manufacturing industry’s sales today. The industry has been able to achieve steady growth beyond our shores owing to our strong emphasis on food quality and safety. To sustain this growth, we need to be steadfast in our efforts to differentiate ourselves through constant innovations – not only in product development, but also in new food processing and packaging techniques.

5.       In 2016, the Government launched the Food Manufacturing Industry Transformation Map (ITM) that laid out the growth strategies for the industry to help us achieve the vision of developing Singapore into the leading food and nutrition hub in Asia. A key focus of the ITM strategies is to work with industry partners to encourage innovation among our food companies, so as to enhance their competitiveness.

6.       The HPP Resource Sharing Facility I am launching today exemplifies such a public-private effort to help our food manufacturers address common hurdles such as cost and the lack of expertise when deploying advanced technologies. A shared production facility provides companies with access to the technology without the need for companies to invest in expensive equipment. This helps to accelerate the creation and commercialisation of new products, enabling our food companies to seize new growth opportunities. I am happy to see that FIRC and WLNA closely complement each other in their support for our food manufacturers. Food manufacturers can approach FIRC for advice on the technical know-how in product and process innovation when adopting HPP, while WLNA can provide end-to-end services to support companies’ distribution and export needs through its cold chain management and logistics capabilities.

Accessing New Markets through Deploying Advanced Technologies Like HPP

7.       As an early example of a shared production facility, the HPP Resource Sharing Facility has garnered good interest. I am happy to note that since February this year, five food companies have come on board and are using the facility for commercial production during the pilot phase. In addition, some 60 companies have conducted trials at this facility, and more than 20 of them have indicated interest to carry out their production here.

8.       Golden Bridge Foods, a local manufacturer of processed meat, is one of the companies that has started using HPP, enabling the company to develop a range of clean label products with reduced artificial preservatives. This allows Golden Bridge to retain the ambrosial taste of its meat products, while catering to consumer preferences for healthier options.

9.       Having ready access to HPP facilities in Singapore also translates to cost savings for our food manufacturers and allows them to tap into more overseas markets that are further ashore. Siam Coconut, for example, used to send its coconut drink products to Thailand for HPP treatment. With the new HPP Resource Sharing Facility in Singapore, the company is able to save on the cost and manpower required for shipping its products to and from Thailand, as it has successfully extended the shelf-life of its coconut drink by ten times. Processing locally also enables Siam Coconut to have better control of its products’ quality and safety.

10.    To build up local expertise in HPP technology, Workforce Singapore had organised two Masterclasses last year, supported through the Lean Enterprise Development Scheme under the Transform and Grow initiative. Close to 100 PMETs from over 60 companies have attended and benefitted from these. More classes are in the pipeline.  

11.    I would like to commend all the companies which have taken the first steps to start on their HPP journeys, and strongly encourage all food manufacturers to harness technology to improve your products so that you will be able to capture new markets.

Establishing a Network of Shared Facilities for Innovation

12.    In addition to this initiative, Enterprise Singapore is also concurrently working with other industry partners to establish a network of shared facilities to augment the pursuit of innovation. This includes partnering the bigger corporations in the industry to open up their existing facilities and service offerings to local food companies. An example of a shared corporate facility is the Nestlé Quality Assurance Centre of Singapore (NQAC), where companies can tap Nestlé’s range of analytical services to test their products prior to market launch. Another shared corporate facility is the pilot facility at KH Roberts, a local flavours and ingredients company. Companies can work with KH Roberts to co-develop innovative products at the facility and tap its expertise in flavour creation and application.

13.    We envisage that with greater access to such facilities that allow our food companies to innovate without having to first incur large capital expenditures, our companies can be nimbler and more innovative. This can solidify Singapore’s position and reputation as a maker of delicious, safe, creative and innovative food products, and a leading food and nutrition hub in Asia.

Conclusion

14.    Once again, I would like to congratulate WLNA and FIRC and all the companies involved for the successful implementation of the HPP Resource Sharing Facility. I look forward to seeing a new array of innovative HPP food products on our shelves and in overseas markets.

15.    Thank you.