Sustainability Hub

Food Waste Valorisation

Side stream or food waste valorisation is at the forefront of sustainability efforts in Singapore and beyond. Through food waste innovation, we transform side stream into valuable resources, unlocking hidden potential and driving growth.

The valorisation of food waste employs a range of strategies and technologies aimed at minimising waste and maximising utility. By leveraging food waste valorisation techniques, enterprises achieve cost-savings through waste reduction and resource conservation, while creating new revenue streams with the high-value products that differentiate their brands and build consumer trust. This not only reduces environmental impact but also creates economic and social benefits.

Ongoing research and development in food waste innovation in Singapore continues to offer new opportunities to address global challenges like food security and climate change. Discover how Singapore is leading the charge in sustainable solutions, with IPI’s curated list of technologies in food waste valorisation.

Join us in our mission to turn side steams into opportunities, driving growth and environmental benefits through food waste innovation.

Functional Instant Noodles Fortified with Shrimp Shells

This technology aims to tackle the food waste problem in the Thai agricultural sector. Shrimp shell was selected since it constituted a large portion of all crustacean shell waste. Many tons of shrimp shells are discarded daily. However, they contain high amounts of protein, calcium, and umami compounds. Thus, they can be used to fortify food products. Currently, the instant noodle market still has a limited number of healthy options. Therefore, there is a significant market opportunity to develop a low sodium and high protein instant noodle product.

Egg Alternative from Rice Bran Protein

Eggs are a widely popular protein source, however, egg production requires a significant amount of natural resources. Hence, this technology aims to substitute chicken eggs with plant-based alternatives, which would lead to a reduced environmental impact. Rice bran is the hard outer layer of rice, a byproduct of the rice milling process which is pressed for oil and then discarded. Using rice bran as a source of protein reduces waste and increases resource efficiency, making it a strong potential candidate as an alternative protein source to be produced in Thailand, which is the 6th largest rice producer according to the FAO. This product is high in protein (comparable to chicken eggs), which is hydrolyzed to increase bioavailability, and does not contain cholesterol and saturated fat. It is fit for health and fitness enthusiasts, vegetarians, flexitarians and people with an egg allergy.

Upcycling of Egg White Waste from Salted Egg Yolk Production

Egg white is a well-known super-food as an absolute protein with a complete essential amino acid profile, easily digestible, and no cholesterol. While salted egg yolks are a common ingredient in many traditional Asian dishes, the egg white is discarded as it has limited applications due to its high salt content. This technology valorizes the salted egg white waste from the production of salted egg yolks into a tofu-like form that has many culinary applications. This is done using a patent-pending technique that is developed for desalination and reformation of egg white protein.