Innovation Partner for Impact

IPI is an innovation catalyst that creates opportunities for enterprises to grow beyond boundaries.  

As a subsidiary of Enterprise Singapore, IPI accelerates the innovation process of enterprises through access to its global innovation ecosystem and advisory services. 

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Discover tech opportunities in our Innovation Marketplace


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Menu Personalisation System
In recent times, more restaurant customers prefer to place their food orders on their own, using mobile apps, due to the convenience of doing so. Many restaurant owners also prefer this method of food ordering because it helps to reduce waiters’ workload and issues arising from customer orders, such as wrong food orders due to miscommunication between the customer and the waiter. Such a solution is also useful in achieving social distancing, as required by the Covid-19 situation. Restaurant owners, staff, and customers are experiencing the benefits that digitalisation is bringing to the traditional way of working in a restaurant, hence it is highly anticipated that they will accept more digital solutions in the near future. This technology offer is a menu personalisation system, which allows restaurant customers to generate a personalised menu that is formulated based on the customer's personal information and the restaurant’s available menu items and ingredients.
Restaurant Search Engine with Enhanced Filters
Restaurant search engines based on various user ratings are available on many websites or mobile applications. Most of these search engines rank the restaurants based on reviewers’ input, or by the user’s location or proximity to the restaurants.   This technology offer is a restaurant search engine that provides some additional filtering options compared to conventional restaurant search engines. For example, the filtering function allows the users to search for restaurants based on the ratings made by only native, local customers. With such finely-tuned filters, this technology offer helps users to efficiently search for restaurants and food, with very specific criteria.
Sub-Skin and Gut Microbiome Health Analysis by Smartphone App
Conventional diagnostic imaging of the skin involves the use of dermatoscopes. Dermatoscopes use skin surface microscopy to examine dermal and sub-dermal tissues to diagnose skin problems. However, these devices can be costly and provide a limited view of the immediate skin surface. This limitation meant that dermatoscopes have to be used in direct contact with the patient's skin. Because of this, they can only be used to image patients in the same physical location as the clinician conducting the examination. The overall result is that only a tiny portion of the global dermatology patient-base can be reached cost-effectively and efficiently. Telemedicine and telehealth network operations are rapidly developing ways to address patients broadly and at lower costs for them and their care providers. Yet, such tools neither deliver desmatoscope-like functionality nor improved it in way that it allows patients' skins to be examined and analysed during an online medical consultation with a general practitioner. In order to facilitate remote skin disease diagnosis, the use of software is required to acquire and share images in real-time and ideally, by the patients themselves. This software enables patients to take their medical sub-skin images with their mobile, tablet or laptop cameras, and securely share it with doctors. Crucially, dermatoscopy images can also be used with the technology to improve diagnostic accuracy. This technology is intended to position itself as a technology which when scaled-up, could allow for products that can enable optical biopsy and phototherapy. 
Emotion Recognition AI for Extraction of Concealed Feelings
This technology offer is a healthcare-grade emotion recognition AI with close to 10 years of R&D and commercial use that can discern emotions, high accuracy, and is capable of extracting concealed feelings. The strength of the algorithm arises from the volume and granularity of data collected, enabling the AI engine to detect and assess a broad range of emotions with precision. There are annotated datasets from various fields of psychology; after extensive training and validation, the algorithm recognises the minutiae scale of emotions for applications across platforms. This technology offer can be used in mental health analysis, vehicle safety, education, unbiased emotion feedback for advertising and public security. It has been deployed for audience emotion measurement, customer satisfaction, human resources and training applications, etc. The technology owner is keen to out-license this technology and/or work with technology collaborators who can further co-develop this technology. E.g., companies with relevant hardware, and require lightweight emotion recognition AI at the edge to bring new products/services into the market, such as non-intrusive emotion recognition cameras in shopping malls.


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Seeking Methods To Tenderise Spent Hens
A spent hen is a commercial layer chicken that has over peaked its optimal egg-laying potential. When hens reached the end of their economically viable life, they are usually converted into meat products. However, the meat has a high amounts of heat-stable collagen content, leading to a tough texture, and high insoluble protein and tissues that are difficult to process by conventional heat treatment. The company is keen to explore different technological solutions that can tenderise the meat, with minimal nutrient loss and a short production time of less than 1 hour.
Simple, Consumer Friendly Ingredients
As well as creating new well-being snacks, we also focus on improving the nutrition and ingredients of the global brands and local jewels already in our broad portfolio. In essence, this is about reducing or removing what people don’t want and adding more of what they do. Snacking has always had a role in people’s lives, but that role is expanding and evolving as they become busier than ever (at home or on the go), as the definition of snacking continues to expand, and as people become more conscious of the overall well-being of self and planet. Moreover, people increasingly want to feel good about the snacks they eat – knowing that they not only taste delicious but also mindful of the implications to mind, body, and planet. We want to help consumers easily enjoy the right snacks throughout their day and inspire them to snack mindfully so they can savor and feel good about each and every snack. As a part of this effort, we are always looking for ingredient solutions that consumers expect, understand and are familiar with; that are authentic, natural and minimally processed; and are free from additives or preservatives.
Seeking Sustainable Methods for Reducing Usage and Environmental Impact of Agrochemicals
Good agricultural practices form part of the armoury against pests and diseases which reduce yield losses by promoting healthy crop growth and improved tolerance of stress including attack from pest and diseases. For example, optimising the soil microbiome has been shown to increase the nitrogen fixing capability of microbes found in the root system of some crop species. There are also other natural approaches currently available that can successfully control diseases and pests. For example, endophytic Trichoderma martiale strain ALF 247 is used to control black-pod rot in cocoa, although in many cases further development is required to provide economically viable methods for biocontrol at scale. Another example of a natural approach that has been successfully brought to market is the production of peanuts with a reduced level of aflatoxin through the application of a competitive strain of A. flavus. This strain is not capable of making the aflatoxin and out-competes the toxin-producing strains naturally present, thereby lowering levels to 3% of what it would otherwise be in shelled, edible-grade peanuts. In many cases, it is thought that this natural pesticide has sufficient efficacy but with the added advantage of much lower levels of detrimental side effects compared to the standard synthetic chemicals. Chemical fertilisers, particularly nitrogen, are a major source of greenhouse gas emissions both in the production phase and on-farm. To sustainably increase yield, there is a need to improve efficiencies of nutrient use, reduce losses and ideally identify low carbon nutrient sources. The company is seeking sustainable methods that can reduce the amount of agrochemicals being used, and/or its environmental impact.
Plant Based Ingredients With Broad Applicability
The company is looking for clean label, plant-based ingredients with authentic credentials on taste, texture and appearance (for example - fruit and vegetables, grains and seeds legumes, beans, roots, super fruits). They believed that plant-based ingredient has huge opportunities to be unlocked from nature’s pure, goodness that can give pleasureable taste and maximum health value.  We are interested in Ingredients that are plant-based or plant-derived, or sustainable and/ or are upcycled & have a positive impact on the environment Technologies that help preserve the wholesome, natural benefits of these ingredients

Our Success Stories

Learn how our innovation services have enabled organisations to succeed in their innovation journey.


From Soy Whey Water to Sustainable Beverages
Commercialising eco-friendly food technology By offering invaluable food science and business advice, Dr Ong Mei Horng is helping SinFooTech to get their innovative and sustainable alcoholic beverage market ready. While we might not always stop to think about it, the production of some of our favourite foods—beef, chicken, corn and more—can be rather damaging to the earth. But beyond food,...


Cooking up Shelf-stable Sauces for International Markets
Extending shelf life with food science and technology First Gourmet CEO Joseph Lee saw the growth potential for his Indian food in overseas markets from the international franchise requests that he received.  However, the sauces that are instrumental to the dishes served in First Gourmet’s award-winning restaurants – Prata Wala, Zaffron Kitchen and Pavilion Banana Leaf – needed to be...


Revolutionising Massage Technologies with AI
Product customisation is not a new concept for many industries, but the true challenge comes with designing and developing products that serve the real needs of today’s consumers. Modern-day consumers desire greater convenience and customisation in the products they purchase. They want products that deliver an enjoyable experience that seamlessly integrates into their lifestyles and routines. For OSIM International, a...