FIA Food for the Future Summit 2018, Innovators
FIA Food for the Future Summit 2018
Alchemy Foodtech is a deep technology food startup supported by SPRING Singapore’s prestigious TECS Research Grant. By combining foodtech, biotech and medtech into everyday foods people eat, they aim to make everyday food staples lower in GI so they will not spike blood glucose levels dangerously. Their patent-pending glycemic lowering composition lowers the GI of high GI foods to medium or low GI, and is dosage-dependent. They work with food manufacturers to incorporate their technologies into their products. The first food category they addressed is Refined White Jasmine & Japanese rice, the main diabetes culprit in Asia, and have extended Diabetec® into breads and noodles. Alchemy FoodTech believe the ideal healthcare system to diabetes is one that doesn't let people get it in the first place.
The BSI Group
The British Standards Institution (BSI) Group, incorporated by Royal Charter, is a business standards company that helps organisations all over the world make excellence a habit through standards creation, system certification, supplier verification and training activities that manage risk, reduce costs and ensure sustainability. Established in 1901, BSI was the world's first national standards body. The original BSI committee met for the first time on the day Queen Victoria died – 22 January 1901. One of the first standards it went on to publish was designed to reduce the number of sizes of tramway rails.
Clara Foods™ is a Bay area venture capital-backed company working towards a disruptive advance in food technology by creating the world’s first animal-free egg white. Clara Foods™ aims to subvert this moral and economic deadlock by taking the chicken out of the equation. They are bringing an egg white is completely animal-free, uses less land and water inputs, while matching the taste, nutritional value, and unique culinary properties of hen-borne egg whites. Their new ingredient line, Clara Whites, can replace egg whites in more applications, even in the most sensitive products such as angel food cakes, meringues and macarons. The team at Clara Foods™ uses a proprietary protein functionality matrix to deliver improved volume, foaming, texture, and tensile strength for all your product needs.
Cosucra is a family company located in Western Belgium, a region with a rich agricultural tradition. From the very beginning and with its own agronomic research center that develops its own chicory seeds Chicoline, Cosucra has invested considerable effort in research and development. Cosucra was the first world's producer of industrial inulin and has always anticipated trends and consumer needs. That is why it gradually reoriented its production towards nutritional ingredients extracted from the two typical plants of the region: chicory roots and yellow peas. A bold choice that allowed the company to become the world leader in natural ingredients: FIBRULINE® soluble chicory fibre, PISANE® pea protein isolate, SWELITE® pea cell-wall fibre and NASTAR® pea starch.
IGD is a research and training organisation that helps the food and consumer goods industry deliver the needs of the public. They provide leadership to the industry worldwide, and use our insight and expertise to ensure it is equipped to flourish in today’s fast-changing world.
Founded in 2016, LIFE3 BIOTECH is a foodtech start-up from NUS. They aim to offer the best of science and nature through our R&D efforts. By enabling design thinking and adopting data analytics in food science and technology, they look to revolutionise the application of natural plant-based ingredients to develop innovative functional foods and beverages as preventive dietary measures. Their mission is to address current health concerns; especially cardiovascular disease, diabetes and osteoporosis. Their novel approach reinvents the very definition of food - not just for sustenance but also a means of promoting holistic well-being to all consumers globally. Strategic collaboration with the key industry partners has been the cornerstone in supporting these developmental and implementation work. Our company has received numerous recognition and awards in Singapore for our breakthrough in functional food.
Nutrition Innovation technology empowers global sugar mills to produce a healthier, less refined, industrial low GI sugar as a cost-effective replacement for white refined sugar as brands look for sugar replacement solutions. This innovation unleashes the development of better healthier food & beverage products. They create partnerships in the battle to combat the global obesity & diabetes epidemic through research development and adoption of healthier low GI sugar in everyday consumer products. Providing a solution to governments, producers, the industry, manufacturers and consumers - from farm to plate.
Oumph! is a concept with a new ingredient with a completely unique structure and texture. It’s unlike anything else from the plant kingdom, but at the same time it feels familiar. The Pure Oumph!, the unseasoned flavor, can be used in an endless variety of dishes.
Founded by Eugene Wang in 2010, Sophie's Kitchen Vegan Seafood is the first company to make plant based seafood alternatives using innovative ingredients and patent pending technology. They are also the only meat alternative producer that is 100% gluten-free, 100% soy-free, all non-GMO project verified and Kosher. Their products are currently available in US, Canada, France and Israel.
Tamu is an agri-processing company dedicated to pioneering innovative, customised solutions through the use of sustainable and renewable resources to creat value for their partners. Tamu uses an an approach that makes use of its non-genetically modified sugar cane crop to produce a fine quality, plant-based fibre ingredient suitable for a wide range of food, beverage and wellness applications. Fibre is a vital functional food ingredient many producers today cannot afford to ignore, as they strive to stay ahead of competition, and meet the growing demand for healthier dietary choices from today’s consumer. Tamu Innovations, an idea incubator, is led by their Chief Technology Officer, Dr Jonathan Middis, who provides evidence-based research, customised recipe and product development support for their partners seeking to disrupt a competitive marketplace with new product innovations. With a zero-waste philosophy, Tamu’s subsidiary, Tamuwa, takes the biomass from the same crop to produce an alternate energy source for customers like Unilever who are seeking options for sustainable, renewable energy. This second-generation biofuel places no pressure on food crops nor forestry, but rather, it optimises the full value of the crop, making it a renewable and sustainable source of alternate energy. Do speak to the team at Tamu during at their FIA exhibition booth, or contact them
to discuss how Tamu can partner you to create your next product innovation.
TRIA is a sustainable and innovative food packaging company. They design and develop our own proprietary food packaging - from concept to development and mass production. With their Bio24 system, TRIA is able to compost foodware together with food waste into fertilizer in 24 hours. This integrated approach provides a hassle-free solution to recycle food waste without the need to separate out inorganic matter. It is a world-first technology, allowing for a close-loop approach to disposable foodware.
Yomee is revolutionising homemade yogurt as the world's first pod based fully automatic yogurt maker. With its Keurig-like design, simply pour the milk of your choice, add a Yomee pod and enjoy chilled yogurt in 6 hours. Yomee gives you fresh craft-quality yogurt at a third of the cost of the store-bought brands. With Yomee, you can have complete control of the ingredients, sweetness and fat content from the type of milk you use, to how sweet you want your yogurt to be.
Princess Viktoria de Bourbon
Save the Children, Netherlands
Deputy Chief Executive Officer
International Enterprise (IE)
FIA Food for the Future Summit 2018
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