Authored by: Dr Gan Heng Hui
With global populations ageing rapidly, the demand for functional foods that support longevity and well-being is rising. IPI Tech Expert and founder of Kairos Integrated Food Solutions Dr Gan Heng Hui shares key considerations for product formulation, commercialisation strategies and how Singapore’s food SMEs can leverage innovation networks to thrive in the healthy ageing sector.
By 2050, one in six people worldwide will be aged 65 or older, according to the United Nations. In Asia, countries like Singapore, Japan and South Korea are seeing unprecedented growth in their elderly populations. As longevity rises, so does the demand for foods designed to support health and vitality across an individual’s healthspan. As such functional foods and beverages that cater to the specific nutritional needs of older adults, and their needs for convenient and easy to consume options, are emerging as a critical growth sector for food manufacturers.
However, creating age-friendly nutrition products requires more than adding health claims to existing packaging. A holistic science-backed approach to nutrition is essential to meet both regulatory standards and consumer expectations.
Formulation considerations
Ageing affects the body in a multitude of ways. Older adults often experience a decline in muscle mass, bone density, immune function and cognitive ability. It is important for SMEs to note that common nutritional gaps in the diets of older adults, such as insufficient intake of protein and essential micronutrients like vitamin B12, are often a result of reduced appetite, physiological changes that affect nutrient absorption, declining sensitivity in sensory receptors and difficulties in chewing as well as swallowing. These changes increase the risk of malnutrition and related chronic conditions such as cardiovascular disease and osteoporosis.
Formulating for this demographic therefore requires a nuanced understanding of their physiological needs. Protein intake, for example, becomes critical to counteract sarcopenia and maintain cognitive function. Similarly, omega-3 fatty acids have been shown to support heart health and reduce age-related cognitive decline, while antioxidants help combat inflammation and oxidative stress in the body and brain.
SMEs must consider emphasising synergistic nutrient combinations, such as calcium with vitamin D for bone health, into formulation strategies. Moreover, manufacturers must consider the practicality of consumption: products must be easy to chew, swallow and digest, with textures and flavours that go well with the changing tastebuds of older adults. Convenience is key as well in this market, as older adults look for easily accessible options like ready-to-drink and grab-and-go food products.
There is also growing awareness for natural formulations—foods with less reliance on artificial colours, preservatives and sweeteners. SMEs that can create clean-label, functional products without compromising taste or cultural familiarity will be better positioned to appeal to this market.
Overcoming R&D and commercialisation challenges
Entering the healthy ageing space does present major obstacles, especially for smaller outfits. One is regulatory compliance. Making health or nutritional claims requires robust evidence, including laboratory analysis by accredited facilities to substantiate any marketing assertions.
Commercialisation can also be costly and time-consuming. Clinical trials, sensory studies with older adult panels and rigorous nutrient testing add layers of complexity and expense. Without the resources of larger corporations, SMEs may struggle to bring products to market at a sustainable pace.
Rigorous testing and validation are critical steps in bringing healthy ageing food products to market. There are resources available, and SMEs should take advantage of grants and ecosystem support to offset development costs and strengthen their market position.
Collaborating with research institutions, healthcare providers, and innovation centres can provide SMEs with access to technical expertise, testing facilities and even mature distribution networks. Sensory evaluation with the right target groups, coupled with sound nutritional science, greatly improves a product’s chances of market palatability.
Tap into mature, extensive networks to make success more likely
When it comes to available resources, Singapore’s food innovation landscape offers a lot. Resources such as the Food Innovation and Resource Centre at Singapore Polytechnic, specialist centres at Nanyang Polytechnic and collaborations with multinational R&D centres are readily available to help companies move their ideas from concept to shelf.
IPI plays a critical connecting role in this ecosystem. Through its network of Tech Experts and Innovation Advisors, IPI helps SMEs identify gaps in their product development strategies, source appropriate technologies and form partnerships that can accelerate innovation and commercialisation.
Additionally, funding support from initiatives such as the Enterprise Development Grant (EDG) and the Productivity Solutions Grant (PSG) further empowers SMEs to invest in innovation confidently. Platforms and forums facilitated by IPI and other ecosystem players provide valuable opportunities to build connections, stay informed of trends and access potential partners or investors.
As the food innovation space continues to evolve, businesses must be prepared not just to meet current market needs, but also to anticipate future shifts. This includes staying updated on emerging ingredient categories and the accompanying regulatory changes—such as those around precision fermentation, cultivated ingredients and novel food sources.
By building early awareness and readiness, SMEs can avoid costly reformulations or missed windows of opportunity, especially as consumer interest and global regulations continue to change.
For SMEs willing to invest in the right expertise, partnerships and research, the healthy ageing market presents far more than a business opportunity. It is also a chance to make a meaningful impact on quality of life for generations to come.
Find out more about thriving in a changing food landscape by making an enquiry with Tech Expert Dr Gan and any of IPI’s other experienced food experts.
