Singaporeans have an undeniable passion for food, making it no surprise that our nation hosts a thriving local food manufacturing industry. With over 1,000 companies producing an array of items such as beverages, confectionery, dairy, snacks, and more, Singapore has become a culinary hub. Notable brands like Tee Yih Jia's Spring Home frozen delights and Cocoba's Irvins chips have found their way from the Philippines to the United States, showcasing the global impact of our local culinary creations.
In recent years, Singapore has gained recognition as the "Silicon Valley of food" in Asia, spearheading innovation, particularly in novel foods like alternative proteins. A significant milestone was achieved in 2020 when Singapore became the first country to approve the sale of lab-grown chicken. The landscape is evolving, and with Asia's food spending projected to more than double by 2030, opportunities for food manufacturers are expanding.
Yet, amidst this growth, the industry is fiercely competitive, demanding constant adaptation to evolving consumer preferences. The pandemic has heightened the focus on convenient, healthier, tastier, and more sustainable food options. Additionally, the aging population worldwide is driving an increased demand for nutritious food catering to the elderly.
For companies to thrive in this dynamic environment, innovation is not just beneficial; it's imperative. It allows businesses to carve out a niche, securing market share both locally and globally. However, for many small and medium-sized enterprises (SMEs), innovation can seem daunting due to associated costs and the expertise required.
Recognizing these challenges, the Singaporean government has taken steps to support the local food industry. Initiatives like FoodInnovate, launched by Enterprise Singapore (EnterpriseSG) in 2018, provide shared facilities, equip companies with innovation capabilities, and offer access to a network of partners. FoodInnovate has already supported the commercialization of nearly 400 new products.
A recent addition to these resources is CT FoodNex located at 2A Mandai Estate. Here, companies has a chance to purchase their freehold food factory rather than keep having to pay rental.
Collaborations are a key driver of innovation. Partnerships with overseas entities, facilitated by organizations like EnterpriseSG, enhance SMEs' expertise, knowledge, and networks. For instance, collaborations with the Monash Food Innovation Centre and Foodbowl New Zealand aim to develop new technologies and improve food manufacturing processes.
Recognizing that talent is the backbone of innovation, efforts are underway to groom a skilled workforce. Training programs, such as those offered by the Singapore Institute of Technology (SIT), focus on high-tech equipment available in facilities like FoodPlant. Additionally, EnterpriseSG is collaborating with SkillsFuture Singapore and Workforce Singapore to identify emerging skills necessary for supporting innovation in the food industry.
With these robust resources and support systems in place, SMEs are encouraged to embrace an open mindset and embark on their innovation journey. The goal is to witness the launch of more new, innovative products, both locally and internationally, solidifying Singapore's position as a leading food and nutrition hub in Asia.
