TECH NEEDS

Stress, fatigue, and cognitive decline are growing concerns in Singapore. Younger adults often experience anxiety, insomnia, and difficulty focusing, while older adults face a higher risk of memory loss and cognitive decline. By 2030, one in four Singaporeans will be aged 65 or above, highlighting the need for accessible ways to support cognitive health. Many adults rely on supplements to maintain cognitive performance, but these are often perceived as medicinal and unnatural. With 60% of consumers in the Asia Pacific region viewing mental well-being as central to health, the market for brain health foods and beverages is expanding rapidly, projected to reach USD 40.34 billion by 2030 with a CAGR of 10.5%, highlighting a significant opportunity for enjoyable and familiar cognitive-supporting food products. This technology call therefore seeks proven cognitive ingredients and enabling technologies that improve ingredient stability, efficacy, and incorporation into foods and beverages.  There is an interest in technologies that can:  Demonstrate cognitive benefits (e.g., improved focus, memory, stress regulation, or mental clarity) in human or animal studies  Be safe for general consumption, with established regulatory approval or GRAS status  Deliver innovative or differentiated ingredients or formulations compared to current market solutions  Include unique or proprietary enabling technologies that allow effective incorporation or stability of the ingredients in food products  Business Collaboration (Joint Venture), IP Acquisition, Licensing, R&D Collaboration Foods, Ingredients, Processes

Polyoxymethylene (POM) is a high-performance engineered thermoplastic widely used in the automotive, electronics, and industrial sectors due to its excellent mechanical strength, chemical resistance, and dimensional stability. However, its conventional production relies heavily on formaldehyde derived from fossil-based methanol, presenting significant sustainability and carbon footprint challenges. Amid growing environmental concerns and global net-zero commitments, carbon dioxide (CO₂) utilisation is emerging as a promising approach for transforming waste carbon into value-added materials. Among various CO₂-derived chemicals, methanol stands out as a viable and sustainable feedstock, offering a low-carbon alternative to traditional petrochemical-based inputs. To advance circular economy goals and reduce reliance on fossil resources, a Singapore-based SME is seeking innovative and scalable technologies that can convert CO₂-derived methanol into POM or its intermediates such as formaldehyde or trioxane. Proposed solutions may include end-to-end pathways using commercially viable CO₂-derived methanol to produce POM, or novel routes that directly convert CO₂ into POM through intermediate steps. The proposed technology should meet one or more of the following criteria: Utilises CO₂-derived methanol as the primary input, with preference for solutions compatible with industry-grade CO₂-methanol requiring minimal purification Covers full conversion from methanol to POM, including polymerisation to produce high molecular weight POM and minimal production of undesired by-products or waste Adaptable or integrable with existing chemical processing infrastructure Demonstrates significant carbon footprint reduction compared to conventional fossil-based POM production Offers a cost structure that is competitive with or has potential to outperform traditional POM production routes Preferred TRL 4-7 with opportunities for the tech seeker to license the technology for commercialization Should have the potential to initiate early customer testing with CO₂-derived POM within 24 to 36 months (negotiable) Technologies able to directly convert CO₂ into POM or intermediates e.g., formaldehyde, trioxane are also of interest carbon dioxide, carbon capture, co2, polymer, polyoxymethylene, eco-friendly, sustainable, circular economy Business Collaboration (Joint Venture), IP Acquisition, Licensing, R&D Collaboration Materials, Plastics & Elastomers, Chemicals, Polymers, Sustainability, Low Carbon Economy

In 2023, Singapore generated approximately 755,000 tonnes of food waste, with only 18% recycled, underscoring the urgent need for innovative waste management strategies. The nation's Zero Waste Master Plan have significantly propelled efforts to transform food waste into valuable resources. Food waste valorisation involves pre-processing steps like drying, microbial fermentation, or enzymatic breakdown into biomass which can convert nutrients into suitable ingredients for animal feed, food ingredients and biofuels.  A significant technical challenge arises for companies handling heterogeneous municipal food waste in Singapore due to its high oil content. The presence of oil may potentially lead to fouling, clogging of processing equipment, reducing processing efficiency. On the contrary, oil is also a valuable ingredient for biofuel. Therefore, the company is seeking for solution providers who can de-oil from the biomass. Given these considerations, there is interest to seek for technologies that are able to de-oil such food waste substrates. The method should ideally: Be able to reduce the oil content from 15-18% to roughly 8% or lower Be economically viable and scalable Allow the processed substrate to still be safe for use as animal feed or even as food ingredients Have a relatively small footprint and be deployable at food waste generation site De-oiling, Food Waste Valorisation, Upcycling IP Acquisition, Licensing, R&D Collaboration Waste Management & Recycling, Food & Agriculture Waste Management, Sustainability, Circular Economy, Food Security

According to the Health Promotion Board (HPB) in Singapore, 90% of Singapore residents' consumption of sodium exceeds the daily recommended intake, with the average consumption at 3620 mg, nearly double of the recommended 2000 mg per day. As a result, one in six Singapore residents report health problems like hypertension and hypolipidaemia. In an effort to curb this, HPB launched the "Less Salt, More Taste" campaign in 2024 to encourage the food manufacturing and food service industry to change their recipes and add less salt and sauces, or switch to use lower-sodium alternatives for salt, sauces and seasonings. Manufacturers are also encouraged to increase the supply of lower-sodium ingredients for the food service sector. Consumers are also encouraged to choose low sodium options, or use less salt in their home cooking. This sodium reduction strategy aims to reduce Singaporeans’ sodium intake by 15% by 2026.    In light of these, there is interest in seeking out technologies that can enable the food manufacturing and food service industry to reduce the sodium content of their products without compromising on quality. Non-exhaustively, the technology can come in the form of: Novel alternative salty or umami compounds that are low in sodium and affordable Salt processing methods that can increase the perception of saltiness to allow for less use of salt Food processing methods that can allow for reduced sodium content but enhance flavours These technologies should be available for technology collaborations. The modes of technology collaborations are: R&D collaboration, IP licensing and acquisition. Suitable technologies can be placed as Technology Offers on the IPI portal, subject to internal curation and review.  Sodium Reduction, Saltiness, Umami, Food Processing, Microspheres, Sodium Alternatives, Salt Alternatives, Controlled Release, Natural Business Collaboration (Joint Venture), IP Acquisition, Licensing, R&D Collaboration Foods, Ingredients, Processes