Local food firms take to R&D
SMEs boost research efforts, collaborate with educational institutes to meet consumers' evolving palates.
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SINGAPORE is known across the globe for its food, and often referred to as one of the top culinary capitals of the world. With such a solid reputation at stake, it is little wonder that food innovation in the country has been spiking and this is not just referring to chefs in restaurants.
Increasingly, more local food companies and local institutions have begun to take advantage of new market opportunities in the field of food manufacturing by driving innovation.
"As consumers are becoming more knowledgeable and independent in making decisions with regard to nutrition, there is a growing need for the food industry to suit consumers' changing needs and demands," said Loke Wai Mun, Nanyang Polytechnic lecturer and Principal Investigator, Centre for Functional Food & Human Nutrition (CFFHN).
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