Centre FIRC News - Industry and Partnerships

RETRO FOR FUTURE- an Exciting Update from an Exclusive Industry Networking

November 11, 2024

RETRO FOR FUTURE- an Exciting Update from an Exclusive Industry Networking - Event hosted by Chinato...

FIRC @ TechInnovation 2024 Highlights: The Future of the Food Industry

November 01, 2024

Carolyn Stephen, our lead nutritionist at FIRC, presented an insightful crowdpitching @ Techinnovati...

Enabling Collaborations: Our Journey at ITAP 2024

October 25, 2024

At the recent ITAP 2024, part of the prestigious Hannover Messe event, our team at SP – Food Innovat...

Redefining Waste & Transforming Side Streams into Market-Ready Products: Highlights from the URC 2024

September 04, 2024

The Upcycle Revival Challenge (URC) was launched to promote innovation in food waste upcycling by en...

War on salt, sauces, instant noodles, cooking oil: These will have A to D grades like beverages

August 27, 2024

To proactively adapt to the upcoming nutri-grade regulations on sodium and saturated fat, SMEs must ...

Food Sustainability @ FHA 2024 - Harvest Hues: Transformed Snacks

May 06, 2024

At FHA, we unveiled a diverse array of upcycled food products creatively crafted from ugly and unsol...

Making RTE Meat Better in Taste, Texture and Nutrition

April 19, 2024

The Food Innovation & Resource Centre (FIRC) is delighted to have been featured in the March/April e...

Internationalisation: Elevating Food Businesses Across Borders

February 28, 2024

Access the comprehensive playbook by FIRC, "Internationalisation: Elevating Food Businesses Across B...

[CLOSED] The Liveability Challenge (TLC) 2024

January 18, 2024

The Liveability Challenge (TLC) is seeking for breakthrough technologies to provide affordable, nutr...

[CLOSED: Webinar] Building Relations in North and South Vietnam: Is there a difference?

January 12, 2024

This online webinar aims to provide valuable insights into the Vietnamese market before committing t...

[CLOSED] Achieving Success through Innovative Side Stream Valorisation – URC 2024

December 28, 2023

Calling out to Food Manufacturers with ample side streams or direct access to by-products that could...

Celebrating a Successful Healthy Aging Showcase!

December 15, 2023

Supporting local food enterprises in developing senior-friendly or healthy-aging food options.

Future Food Innovation District (FFID)

December 07, 2023

FFID: A Strategic Collaboration between Food Innovation & Resource Centre (FIRC) x Future Food Lab (...

Kickstarting Your Sustainability Journey in Food Manufacturing

November 30, 2023

FIRC is delighted to be part of the impactful ‘Kickstarting Your Sustainability Journey in Food Manu...

Retort offers Shelf-Stability, Sustainability and Waste Reduction

November 29, 2023

Shelf-stable and ready-to-eat foods have become a part of the everyday kitchen and meals

Agrifoodtech in Southeast Asia 2023 Ecosystem Report_1

Forward Fooding: 2023 SEA AgriFoodTech Ecosystem Report

November 13, 2023

Explore the AgriFoodTech terrain in the SEA region, uncovering key trends and growth prospects throu...

Embracing Sustainability: FairPrice Group's Participation in Customised Packaging Workshop

August 18, 2023

Food Innovation & Resource Centre (FIRC) is excited to spotlight the significant strides taken by Fa...

[CLOSED]: Food for Healthy Aging Innovation Acceleration Program 2023

August 16, 2023

To provide support to traditional local food enterprises in reformulating existing products and deve...

Future of food in Singapore: Alternative meats, plant-based proteins and bugs?

July 31, 2023

One recent initiative on alternative proteins supported by Enterprise Singapore include a Meatless M...

Traditional food manufacturers tap growing appetite for plant-based products

June 13, 2023

Singaporean food manufacturers are embracing the plant-based movement, utilizing shared facilities l...

Business Times reporting on You Tiao Man citing FIRC_1 June 2023 - Audrey cropped jpeg

Jazzing up the traditional you tiao

June 09, 2023

You Tiao Man collaborated with FIRC to innovate and expand its traditional food products, achieving ...

Frontline: SP expert on Food labels – 8world, 21 April 2023

April 24, 2023

In an interview with FIRC Manager Wenie emphasized the significance of use by date and expiry date, ...

Baking Longer-lasting Vegan Goods for Overseas Markets

April 21, 2023

FIRC is honoured to be featured in IPI Success Stories for the collaboration with RÓA, a bakery foun...

Designing User-Centric Food Innovation Workshop 2023

March 31, 2023

An exciting and insightful one-day Designing User-Centric Food Innovation Workshop jointly organised...

CellMEAT Held ‘Tasting Event’ For ‘Korea’s First Cell Cultivated Dokdo Shrimp’ In Singapore

December 08, 2022

CELLMEAT Corp. (CEO: Giljun, Park), a company that specializes in the development of cell-based cult...

Cell-Cultured Meat Development Startups Gather To Contribute To The Environment With Animal-Free Products – JETRO

December 01, 2022

Since the inception of the first in the world novel food regulatory framework in 2019...

Cultivated Meat: From Singapore To Sharm El-Sheikh (Egypt)

November 25, 2022

Here at Food Innovation Resource Centre (FIRC), we’re dedicated to lend our arm to aid...

Cultivating The Future Of Food – Vow

November 22, 2022

HEARTFELT CONGRATULATIONS to the next generation of alternative protein enterprise - Vow Food on rai...

Centres Of Innovation Help SMEs Launch New Products Through Tech – The Straits Times, 25 October 2022

October 28, 2022

Article mentioned Singapore Polytechnic’s Food Innovation and Resource Centre (FIRC), which helped o...

CNA Explains: Should You Stop Using Regular Salt? What Are Lower-Sodium Alternatives? – Channel News Asia, 6 October 2022

October 12, 2022

The Singapore Government is encouraging people to switch from regular salt to lower-sodium alternati...

Jumain Sataysfaction CEO Wins Asean Business Award

October 06, 2022

Jumain Sataysfaction CEO, Ms Samsiah Suliman, was among the five Singaporean women entrepreneurs who...

SP_Logos_Centre_CMYK_FIRC_white_bg

The Food Innovation and Resource Centre (FIRC) was launched in 2007 as a joint initiative between Singapore Polytechnic and Enterprise Singapore (previously SPRING Singapore). We are established to provide food enterprises with technical expertise in new product and process development including packaging, shelf life evaluation, market testing and automation.

We are located at Singapore Polytechnic, 500 Dover Road, Block T11B Level 3 Room 301, Singapore 139651.

Do contact us via 6879 0634 or firc@sp.edu.sg

News

LATEST NEWS

RETRO FOR FUTURE- an Exciting Update from an Exclusive Industry Networking

FIRC @ TechInnovation 2024 Highlights: The Future of the Food Industry

Enabling Collaborations: Our Journey at ITAP 2024

Redefining Waste & Transforming Side Streams into Market-Ready Products: Highlights from the URC 2024

War on salt, sauces, instant noodles, cooking oil: These will have A to D grades like beverages

Food Sustainability @ FHA 2024 - Harvest Hues: Transformed Snacks

Making RTE Meat Better in Taste, Texture and Nutrition

Internationalisation: Elevating Food Businesses Across Borders

[CLOSED] The Liveability Challenge (TLC) 2024

[CLOSED: Webinar] Building Relations in North and South Vietnam: Is there a difference?

[CLOSED] Achieving Success through Innovative Side Stream Valorisation – URC 2024

Celebrating a Successful Healthy Aging Showcase!

Future Food Innovation District (FFID)

Kickstarting Your Sustainability Journey in Food Manufacturing

Retort offers Shelf-Stability, Sustainability and Waste Reduction

Forward Fooding: 2023 SEA AgriFoodTech Ecosystem Report

Embracing Sustainability: FairPrice Group's Participation in Customised Packaging Workshop

[CLOSED]: Food for Healthy Aging Innovation Acceleration Program 2023

Future of food in Singapore: Alternative meats, plant-based proteins and bugs?

Traditional food manufacturers tap growing appetite for plant-based products

Jazzing up the traditional you tiao

Frontline: SP expert on Food labels – 8world, 21 April 2023

Baking Longer-lasting Vegan Goods for Overseas Markets

Designing User-Centric Food Innovation Workshop 2023

CellMEAT Held ‘Tasting Event’ For ‘Korea’s First Cell Cultivated Dokdo Shrimp’ In Singapore

Cell-Cultured Meat Development Startups Gather To Contribute To The Environment With Animal-Free Products – JETRO

Cultivated Meat: From Singapore To Sharm El-Sheikh (Egypt)

Cultivating The Future Of Food – Vow

Centres Of Innovation Help SMEs Launch New Products Through Tech – The Straits Times, 25 October 2022

CNA Explains: Should You Stop Using Regular Salt? What Are Lower-Sodium Alternatives? – Channel News Asia, 6 October 2022

Jumain Sataysfaction CEO Wins Asean Business Award

We are ready to lead you into the future of food innovation. Contact us to learn more.