RETRO FOR FUTURE- an Exciting Update from an Exclusive Industry Networking
November 11, 2024
We had the privilege to participate in a networking event on 6 November brought together 50 key players from the food and beverage (F&B) industry for an exclusive, fun, and professional experience. With a luncheon and a lineup of esteemed partners, this event offered an engaging platform for exchanging insights and building collaborative relationships that promise to shape the industry’s future.
Event Overview
Participants enjoyed a lively and interactive networking luncheon that facilitated open conversations and the sharing of ideas. The event was designed to create a relaxed yet professional atmosphere, fostering deep connections and exploring potential business opportunities that pave the way for strategic partnerships within the F&B sector.
Highlights from Our Distinguished Speakers
Mr. Sunny Koh, Managing Director of Chinatown Food Corporation Pte Ltd
Mr. Koh shared his extensive experience on how continuous innovation is essential for sustaining long-term business success and achieving internationalization. He detailed how FIRC supported Chinatown Food Corporation in transforming their egg lava custard into a plant-based (vegan) version tailored for the European market, addressing new regulatory changes. Emphasizing the need for rapid action to meet commercial demands and avoid missed opportunities, he highlighted the importance of agility in business.
Mr. Koh also introduced his latest innovation under the “Retro for Future” concept, showcasing how traditional local delights such as ang ku kueh and pineapple tarts have been adapted for long shelf life (frozen) products suitable for export. This innovation reduces energy, manpower, and resource usage by eliminating traditional cooking and cooling methods, underscoring the need for continuous innovation and production process redesign to stay relevant.
Ms. Evelyn Ong, Centre Director of the Food Innovation & Resource Centre (FIRC)
Ms. Ong shared how FIRC plays a pivotal role in supporting SMEs on their path to internationalization, emphasizing the importance of strengthening Singapore’s food industry as a whole. She discussed the importance of assessing product readiness for export, particularly to the EU and UK, where sustainability is a major consideration. Key areas include sustainable packaging, with attention to packaging levies and plastic taxes, such as the UK’s tax on companies importing over 10 tonnes of plastic annually.
Ms. Ong also advised exploring waste reduction through side stream valorization, turning food waste into high-value food products, and conducting focus group studies to gather insights on consumer opinions in targeted export markets.
Ms. Tan Ai Tsing, President of the Singapore Institute of Food Science & Technology (SIFST)
Ms. Tan emphasized the importance of industry accolades in recognizing and fostering innovation. SIFST, as an influential association, holds the Food Product Award every two years, with the next set for 2026. She encouraged SMEs to innovate and prepare their product entries, which must be commercialized within 24 months prior to submission.
Ms. Tan also celebrated the achievements of SME awardees who won the 2024 Food Product Award and the prestigious IUFoST Global Food Industry Award. These accolades serve as a testament to the high standards and innovative spirit within the industry.
Moving Foward Together
This event was a testament to the power of shared knowledge, strategic partnerships, and a lively networking experience in driving the F&B sector forward. To foster a strong local community, it’s crucial to look internationally, embrace sustainability, focus on scalable process, and conduct consumer studies to localize and adapt products for continuous improvement. Do reach out to us if you would like to connect, learn, and collaborate together!
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