Meeting the protein needs of a projected population of 10 billion people by around 2050 in an inclusive, sustainable, and nutritious manner is a significant challenge, but one that is achievable.
Transformation of the food value chain is essential, with experimentation in the novel food space playing an important role.
Meat is a major component in the consumption patterns of most people in the world as it is perceived as a nutritious source of protein.
It is this critical importance of meat to the sustainability of the food system that so much attention is paid to trends in meat consumption and the alternative protein space.
Evolving consumer demand for alternative protein
With conversations around environmental and welfare issues gaining traction in Asia, more people are understanding the impact of a meat-heavy diet on health and the environment.
As consumers continue to lean towards sustainable and healthier products post-COVID-19, the next decade sees a potential tipping point where alternative protein may go from being “niche food” to “mainstream food” in this region.
Even before the pandemic, Singaporeans have been considering healthier options with two in five adopting a flexitarian diet. With consumers in Asia being no strangers to the idea of alternative protein, Singapore is well-positioned to be the ‘Silicon Valley of food’ in the region.
In Singapore, the city-state’s sovereign fund Temasek has invested close to US$5 billion into the agrifood sector, backing corporates and startups in areas such as agri biotech, alternative proteins, vertical farming and commodities.
Apart from this, over 15 alternative-protein startups have set up a base in Singapore according to Enterprise Singapore (ESG).
The science of food security
The concerted push towards research and development (R&D), utilisation of innovative and sustainable technologies, and biotech-based food and ingredients fuelled the potential to diversify and strengthen our food security.
Underpinning these developments is innovation, which plays a pivotal role in ensuring sustainability and accelerating local food production efforts.
Food development and manufacturing have been recognised as key sectors of the global economy. On a local level, Singapore has been working towards its vision of being a food and nutrition hub in Asia.
Initiatives such as FoodInnovate have brought together several agencies, such as Enterprise Singapore and Agency for Science, Technology and Research, to develop a repository of resources for local food companies to create and commercialise food products on a larger scale, at a rapid pace.
Singapore– the rising food tech nerve centre
While there has been an increasing adoption of alternative proteins, more investments and resources are needed. For instance, the Singapore government has also shown continued support for this sector by taking a major step to commit S$144 million (US$107 million) for investments in strategic sectors such as urban farming and alternative proteins.
This has, in turn, enabled local consumers to have access to a wide variety of meat-free brands that are now readily available.
The alternative protein industry is set to play a bigger role in our diets and in reshaping our food system, with meat-free options gaining popularity today. Meeting the needs of this growing demand and sector calls for greater collaboration in the food technology sector.
Ultimately, pointing towards a need to fill in the gaps when it comes to equipping the local workforce with the right skill sets and companies with the necessary capabilities to level up in the food technology industry.
Pathways to success
For food manufacturers, the common roadblocks include the lack of quality facilities, equipment being expensive, huge opportunity costs and high minimum order requirements from third-party manufacturers.
Set up to plug the gaps in the market for small batch production, SIT partnered with Enterprise Singapore and JTC to unveil a brand-new small-batch food production facility, FoodPlant, that will enable local food players of all sizes to trial new products on a smaller, more cost-effective scale.
The new facility will provide a much-needed boost to food manufacturers looking to innovate and scale the rollout of new products, post-R&D while reducing capital and operating costs through shared facilities and services.
With many hurdles to cross in Singapore’s journey towards establishing itself as an Asian alternative meat hub, educational institutions can also contribute by nurturing the local talent pipeline for the sector as the regional appetite for alternative proteins continues to soar.
Consumers form the first impression of any food during their very first taste of it. Therefore, it is key for manufacturers to create products that do not compromise on taste and mimic texture that bears a close resemblance to meat.
High Moisture Extrusion Technology for Meat Analogues (HMET) is essentially the first step towards producing meat analogue products – plant-based products that are similar to conventional meat in terms of texture and appearance.
Plant protein such as wheat gluten, soy and pea are put through an extruder machine, which uses heat and shearing to alter the protein structure to yield product textures that resemble muscle meat – a “basic requirement” to attract more meat-lovers to try out alternative protein products.
Also Read: Revolutionising the food industry with Malaysia’s StixFresh
With an aim to further build the expertise of local food companies and to see more players adopting this technology, SIT is the first university in Singapore to offer a Continuing Education Training course on HMET to the public in a practical, hands-on setting.
This is a specialised course for food tech professionals on high moisture extrusion, a process that texturises plant-based protein into viable meat alternatives.
By supporting food tech professionals with an avenue to hone in-demand skills, educational institutions can groom the local talent to meet evolving industry requirements.
At the same time, they can inspire students to pursue a wide variety of professions much needed in the food industry, ranging from food and flavour technologists to sensory specialists and production engineers.
In Singapore, significant collaborations between educational institutions and industry players help local enterprises build capabilities and foster an ecosystem that fuels the development of new food products to meet the growing demand for alternative meats.
Ultimately, such initiatives address food sustainability challenges and support the future of food in the city-state.
–
Editor’s note: e27 aims to foster thought leadership by publishing views from the community. Share your opinion by submitting an article, video, podcast, or infographic
Join our e27 Telegram group, FB community, or like the e27 Facebook page
Image Credit: nandrey85
The post ‘Meat’ing the needs of the alternative protein space in Singapore appeared first on e27.