Calling industry advocates to push bugs-as-food campaign

AS THE Singapore Food Story begins to be written by government-funded research and development (R&D) efforts as well as by food-tech startups and farms that are modernising themselves, one question arises: What developments will consumers find palatable?

Granted, much of the progress towards Singapore's "30 by 30" goal - producing 30 per cent of the island's nutritional needs by 2030 - is likely to be driven by technological advancements that go unseen by consumers, such as high-tech farming.

Yet there is also a more exploratory subplot to the food story where consumer response will be key: alternative proteins, a term which applies to everything from insect proteins to cultured meat.

Under the Research, Innovation and Enterprise 2020 plan, government-funded research in such "future foods" will focus on plant-based protein, microbial protein and cell-based cultured meat, building upon capabilities originally developed for the biopharmaceutical industry.

While plant-based protein is unlikely to meet resistance, it is less clear if the latter two will be easy for the market to swallow. Microbial protein is produced by micro-organisms within bioreactors, while cultured meat is grown from animal cells.

Opinion polls elsewhere have found reluctance or even disgust regarding such "artificially-produced" forms of protein. Perhaps one point in Singapore's favour is that - unlike in some other developed economies - there does not seem to be a significant consumer segment that fears or distrusts science. Barriers to acceptance may thus not be too high for food that originated in a lab.

Ironically, it might be insect protein that proves a hard sell, despite the fact that insects have long been consumed in neighbouring countries such as Thailand.

As a recent Centre for Liveable Cities article noted, insect farming is more sustainable than other forms of animal husbandry. It requires less feed and less space than typical livestock, has lower greenhouse gas emissions, and produces yield sooner.

The article estimates that there are more than 300 entomophagy companies - those dealing in insects for human consumption - worldwide, with products including protein bars, pasta, cookies, shakes and other snacks.

Singapore's efforts thus far have focused more on insect farming for animal feed than human consumption. Nonetheless, at least one local player - Asia Insect Farm Solutions, which specialises in crickets - is keen to roll out insect-based food products once regulations are in place.

In the absence of market studies on whether diners in Singapore have an appetite for insects, it is perhaps prudent for official R&D and industry-building efforts to focus on more appetising alternative proteins. Yet if sufficient enthusiasm can be generated, insect protein might prove to be an efficient and sustainable building block in the broader food story.

One way forward might be for industry champions to step up. Nordic culinary sensation Noma, for instance, has incorporated ants into its Michelin-starred menus for years; insects are also a key area of research for its non-profit sister institution Nordic Food Lab. Across Singapore's dining scene, various advocates of Impossible Foods' plant-based meat substitute have already emerged. Similar support for insect protein could help entice a public that is generally hungry for novelty.