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 encouraging the valorisation of side-streams and reintroducing upcycled food into the market. In addition to driving sustainability, the challenge seeks to build a pipeline of talent for the growing food manufacturing sector.

At the URC Grand Final on August 30, 2024, eight competing teams pitched their innovative products and design ideas to a panel of judges from various fields of expertise. The pitches and products were evaluated on criteria including sustainability innovation, taste and nutrition, design and marketing, and feasibility for market launch.

 

Team: Dole Asia Holdings Pte Ltd

 

Team: Fish Soup Paradise Pte Ltd

 

Team:  Hara Soy Pte Ltd

 

Team: Kosmode Health Singapore Pte Ltd

 

Team: Mycosortia Pte Ltd

Team: Mycrocell Pte Ltd

 

 

Team: The Soy Company Pte Ltd

 

 

Team: Tan Seng Kee Foods Pte Ltd

Watch the video capturing their journey to the URC Grand Finale: 

 

 

We extend our heartfelt congratulations to all the teams for their impressive showcases at the URC Grand Final. Each product and concept presented embodies the spirit of innovation and sustainability that the team's company strives for. The teams' creative efforts have demonstrated exceptional talent in product development and design while emphasizing the importance of sustainable practices in today's market. From all of us, all the concepts are winning ideas that contribute meaningfully to a more sustainable future.

While all the concepts are winning ideas that contribute meaningfully to a more sustainable future, three products have impressed the panel of judges this year for their inventive use of food by-products, demonstrating exceptional potential to transform waste into valuable, market-ready solutions:

 

Grand Winner – Krunch-up! (Tan Seng Kee Foods Pte Ltd)

Inspired by Japanese furikake, the student team created a crunchy, bold and flavourful topping using repurposed raw dough trimmings leftover from dumpling wrapper production. The judges were impressed with its innovative use of by-products and its ability to deliver authentic taste and convenience to consumers. The students proposed incorporating Krunch-Up! into the company’s existing meal kits, facilitating a smoother market entry and enhancing the overall consumer experience.

 

Product Innovation Award – Billis Bites (Fish Soup Paradise Pte Ltd)

Recognized for its inventive approach to repurposing food waste, Billis Bites is a versatile sauce made with anchovies, a nutrient-rich by-product containing protein and calcium, left over from fish soup broth production. Designed to be a multi-use condiment, this sauce can enhance the flavor of a variety of dishes, from pastas to stir-fries. By repurposing anchovies, Billis Bites not only minimizes waste but also offers a nutritious and flavourful addition to everyday cooking.

Design Innovation Award – Crackles (The Soy Company Pte Ltd)

Crackles, awarded for its innovative approach to upcycling, is a flavoured cracker made from valorised okara, a by-product of soymilk production provided by The Soy Company. To enhance the consumer experience, MAD student Yuen Shan designed a family picnic kit that includes a tote bag, a comic book about upcycling, and a game mat. This kit aims to foster family bonding and educate both parents and children about the significance of upcycling and sustainability in an enjoyable and interactive way.

 

Looking Ahead – Building a Sustainable Food Landscape

Support from government policies and funding will be crucial in encouraging more businesses to adopt upcycling practices. Incentives for companies that engage in sustainable practices can accelerate the development and commercialization of upcycled products.

Moreover, raising consumer awareness about the benefits of upcycled products can drive demand and create a market for sustainable options. By choosing products made from upcycled materials, consumers can play a pivotal role in reducing waste and supporting a circular economy.

We extend our sincere thanks to our supporting partners, KH Roberts and FoodPlant, for their generosity in sponsoring the prizes, and to all of them, along with Eurofins, Mintel, and Synthesis, for sharing their valuable insights and expertise throughout the URC sessions. We also wish to express our gratitude to the Singapore Food Manufacturers’ Association (SFMA) and Enterprise Singapore for co-organizing the event and contributing to its success.

 

 

Panel of judges: Mr. Jeff Chia (DesignSingapore Council, far left), Ms. Anna Lim (The Soup Spoon Pte Ltd, second from left), Ms. Sharon Tay (Enterprise Singapore, third from right), Dr. Rebecca Lian (IPI Singapore, second from right), Mr.  Chong Chee Wei (Singapore Polytechnic, far right)

We had the honour of welcoming Mr. Raymond Tan (SFMA, third from left) as our distinguished prize presenter.

 

We look forward to seeing these groundbreaking efforts in sustainability continue to drive progress, paving the way for a better tomorrow!

 

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