Tech Bundle

AgriFood

Today, 90% of Singapore’s food supply is imported. Adopting innovative AgriFood technologies is crucial to attaining the country's goal to produce 30% of its nutritional needs locally by 2030. The AgriFood Tech Bundle is a well-curated list of technologies for enterprises to access, license or co-innovate with technology providers to create new products and services in the agribusiness. Featuring a range of solutions that can improve plant yield, enhance resource efficiency in urban farming, reduce food waste as well as new alternative protein sources,  enterprises can leverage the AgriFood technologies to accelerate their product and service development to attain the "30-by-30" national goal.

Plant-Based Meat Technology Serving Consumers Pork Flavour, Texture and Aroma
There is a growing demand for plant-based alternatives to animal-based foods due to growing concerns about health and the environmental consequences of animal agriculture. However, plant-based alternatives often may not completely recreate the taste and texture profile of their meat-based counterparts.  A foodtech startup has developed plant-based meat that is designed and created to look like, taste like, and cook like conventional meat. Unlike vegetarian mock meat products, this plant-based pork substitute satisfies like meat in terms of texture, flavour and aroma. 
A Novel ‘Red Wine’ Dragon Fruit-Derived Alcoholic Beverage
Wine production has been a regional business near vineyard. Nevertheless, it is highly dependent on the geographical and climate of an area, for places where climate is not suitable for the growth of wine grapes, production of grape wine is costly or unavailable. On the other hand, tropical countries with ample production of a variety of fruits have to deal with wastage and economical loss as unsold fruits rotten. Dragon fruit (also known as pitaya or pitahaya) is a widely cultivated in many Southeast Asian countries. It is commonly consumed fresh or used for juice and puree production. The processing of dragon fruit into clear juice is difficult on an industrial scale due to its significant content of mucilaginous polysaccharide substances present in the flesh. The present invention seeks to address these problems by providing a method to produce a dragon fruit-derived alcoholic beverage using non-Saccharomyces yeasts fermentation. The resultant red dragon fruit beverage has lower alcohol concentration, appealing red-purple colour, pleasant fruity taste and aroma with a high concentration of natural antioxidants from the flesh pigment (betalains).
Development of Functional Food Ingredients from Underutilized Okara
In Singapore, at least 30 tonnes of okara are generated daily and discarded as food waste or recycled as an animal feed.  Despite its richness in nutrients, the reuse of okara as human food is limited due to high amount of indigestible fibre and low palatability.  The team has developed a cost-effective enzymatic and fermentaion techniques to transform okara as a functional ingredient for applying into food innovations.