The Business Times
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Lim Bee Gim

In an era of persistent uncertainty, the most resilient food systems will be those with the deepest capacity to turn options into outcomes.

Beyond supply: Why capability is the next frontier of food resilience

If food cannot arrive in ready-to-consume forms, do we have the ability to convert raw inputs into shelf-stable products?

The freeze dryer in the non-thermal processing room of FoodPlant. The shared facility allows food companies to engage in small-batch production without having to make their own investments.

Dream big, start small: Investing in the future of food

HERE in Singapore, we love our food. It is therefore fitting that Singapore is home to a vibrant local food manufacturing industry, with over 1,000 companies producing beverages, confectionery, dairy,...

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