November 25, 2022
Cultivated Meat: From Singapore to Sharm El-Sheikh (Egypt)
Here at Food Innovation Resource Centre (FIRC), we’re dedicated to lend our arm to aid…
November 22, 2022
Cultivating the Future of Food – Vow
HEARTFELT CONGRATULATIONS to the next generation of alternative protein enterprise - Vow Food on raising…
November 10, 2022
Healthy Snacks Without The Flavour Sacrifice – APFI September 2022
“As consumers look to reduce their sodium intake, permeate shows great promise for a wide…
October 28, 2022
Centres of innovation help SMEs launch new products through tech – The Straits Times, 25 October 2022
Article mentioned Singapore Polytechnic’s Food Innovation and Resource Centre (FIRC), which helped organic food wholesaler…
October 12, 2022
CNA Explains: Should you stop using regular salt? What are lower-sodium alternatives? – Channel News Asia, 6 October 2022
The Singapore Government is encouraging people to switch from regular salt to lower-sodium alternatives, amid…
October 6, 2022
Jumain Sataysfaction CEO wins Asean business award
Jumain Sataysfaction CEO, Ms Samsiah Suliman, was among the five Singaporean women entrepreneurs who won…
September 16, 2022
Successful Commercialisation: Grand Debut of EPL’s Plant Based Products
“We are what we eat - that's why it's important to eat good. Joy, happiness…
September 12, 2022
Meeting Singapore’s Sustainability Goals through Meatless Innovations
Meet and Greet the Winners At the grand finale of the Meatless Meat Challenge (MMC)…
September 6, 2022
FHA 2022 : Singapore’s Food Industry Outlook
Joining the honourable panel consisting of Dr. Andrew Powell (CEO, Asia BioBusiness), Ms. Chong Nyet…
September 1, 2022
askST: Food additives help to preserve kueh, but how safe are they?
As mentioned in The Straits Times that nine kueh manufacturers had their operations suspension lifted…
