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FIRC celebrates its 10th Anniversary

On 24th October 2017, FIRC celebrated its 10th anniversary which was graced by Ms Sim Ann, Senior Minister of State, Ministry of Culture, Community & Youth and Trade & Industry. More than 450 guests comprising industry stakeholders from food manufacturing, food services, government agencies, trade associations and industry partners attended the event.

The event witnessed the Memorandum of Understanding (MOU) signing ceremony between FIRC and ICMG, a Japanese company providing intellectual capital management services to companies.  Under the MoU, both parties will promote collaborations between Singapore and Japanese companies in the area of food science and technology, and develop mutually beneficial programmes to facilitate the exchange of technical expertise and knowledge. We will also establish a Food Innovation Platform for companies from the two countries to ideate, create new business models, conduct proof of concept and strive towards business acceleration and commercialisation in food innovation, packaging and automation for the local food industry. To mark the start of this collaboration, Nippon Closure Company Limited (NCC), through ICMG, will be housing Japanese capping machines in the FIRC to support the needs of the local food industry and will offer a wider range of packaging choices for their products.

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Healthier Noodles for Diabetics in the Works

The collaboration between Health Promotion Board (HPB) and FIRC on developing “diabetic-friendly” healthier noodles was announced during a tasting session held at FIRC on 25 September 2017 with local noodle manufacturers.

Senior Minister of State for Health Chee Hong Tat and Parliamentary Secretary for Health Amrin Amin were present to sample the noodles at the event.

FIRC has developed two prototypes with a lower glycemic index (GI), which are wholegrain yellow noodles with beta-glucan and rice noodles with resistant starch. The prototypes will continue to be tested in trials and will be completed by the end of the year. The centre aims to work with interested manufacturers to commercialise these products to benefit Singaporeans. Read more

 
Adoption of Advanced Process Technology using High Pressure Processing (HPP) for the Food Industry

FIRC @ SP together with Workforce Singapore (WSG) and The Soup Spoon (TSS), have successfully conducted a two-day masterclass and workshop in ‘Adoption of High Pressure Processing (HPP) technology for the Food Industry’ on 30th and 31st May.  This event received overwhelming response from industry with 58 participants from 37 companies.

HPP technology is an advanced food processing technique that employs ultra-high pressure to kill food-borne pathogens in packaged refrigerated products. As no preservatives or applied heat is used, there is little or no alteration to food taste, texture or quality, keeping food fresh longer while maintaining their taste and nutritional value. This could open up export opportunities for food companies, offers productivity improvement and new product innovation.

For enquiries, kindly contact Mr Joel Chan at Joel_chan@sp.edu.sg.

 
Not Chickening Out of His Dream

Food Innovation & Resource Centre (FIRC) congratulate our client, Mr. Alson Teo, of Stamfles International Pte Ltd on launching his new restaurant, Roost at Centre Point. The restaurant uses an automated cooking machine, iKook, to ensure consistent cooking quality every time. The iKook machine was co-developed with FIRC. Read more about Alson’s story here.

 
Launch of JEWELS Sugar Sticks

Food Innovation & Resource Centre (FIRC) congratulates our client, Cheng Yew Heng Candy Factory, on the successful launch of their new sugar stick product range, JEWELS. FIRC studied the optimal conditions required for liquid sugar to crystallise. This allows the company to produce the sugar sticks in a much shorter time. JEWELS is now available in five flavours: Jujube (red date), Lemon Fiesta, French Vanilla, Singapore Sling, Original. Check them out here.

 
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