Traditional traceability technologies often rely on barcodes, QR codes, and holograms on external packaging. These methods are always more susceptible to both intentional and unintentional removal or tampering. This technology offer is a patented innovation that uses natural food ingredients as a unique bio barcode tag for identification. Tags can be added directly as a powder or liquid to products for batch tagging. The technology helps to prove compliance by offering tamper-proof assurance from raw material and hence improves the supply chain integrity by preventing counterfeiting, product dilution, and cross-contamination; at the same time, the tags protect brand value, and transparency as well as establish brand recognition. The technology provider is interested to do test-bedding with food ingredients companies, FMCG companies, agri-food growers, and trading companies who are concerning traceability in their value chain.

Catastrophic residential fires and wildfires have a significant impact in terms of fatalities, injuries, loss of property, and air pollution. Flame retardants play important roles in fire protection by helping to prevent or slow the spread of fire. Currently, brominated flame retardants (BFRs) are the most abundantly used flame retardants. However, there are increasing concerns about their toxicity to humans and persistence in the environment.  To find an eco-friendly alternative to those toxic chemicals, the technology owner has developed a non-toxic flame-retardant nanocoating using bio-based and renewable raw materials such as chitosan and clay nanoplatelets. This water-based coating can potentially be applied to any flammable polymeric material, such as wood, foams and fabrics, providing effective fire protection for a wide range of applications. The technology is available for IP licencing and R&D collaboration with industry partners who are interested in adopting flame-retardant coatings in their products and applications.

There is a proliferation of health-tech wearables in recent years as the healthcare paradigm shifts from discrete monitoring in a hospital to continuous monitoring at one’s convenience. However, regular change of batteries and power outlet charging are often the pain points of using these wearables. Moreover, electrical charging points may not be readily available, especially when the user is in an outdoor environment for prolonged periods e.g. field trips that stretch for a few days. For these wearable devices to be powered for uninterrupted usage, there is a need for a constant source of external energy supply. Ambient energy can be harvested from the body's activities and serve as a reliable external energy source for wearables and portable electronic devices. As this energy source is readily available, energy sustainability can be achieved for the electronics and sensors in wearables and portable devices. However, it remains a technological challenge to develop such energy-harvesting devices.  This technology offer is a 2-D non-resonant energy harvesting method using hybrid energy harvesting mechanisms that can harvest energy from body movements. It can also be customised to harvest wave or wind energy, etc.  The technology owner is keen to do R&D collaboration, technology licensing and test-bedding with application developers intending to use motion energy harvesting solution to power devices. 

Feed cost generally accounts for 60% to 70% of the total production costs in an intensive shrimp aquaculture system. Fishmeal, which is often the main ingredient of shrimp feed, is one of the reasons for the high cost. It is also unsustainable to use fishmeal as it is derived from fish, contributing to the depletion of other fish species on a global scale. The technology offer is an alternative protein source in shrimp feed that uses okara, a nutrient-dense side stream from soy milk and bean curd production. Direct application of unprocessed okara into shrimp feed may work, however, due to the presence of anti-nutrients, the absorption of protein and amino acids from the okara may be limited. The technology developer has formulated a shrimp feed with an optimum amount of processing to increase the digestibility and enhance the nutritional properties and at the same time lowering the cost of shrimp feed by up to 50%. Currently, the developer has developed shrimp feed suitable for L. vannamei shrimp species with complete or partial replacement of animal protein which is fish meal. The technology is available for IP licensing and IP acquisition as well as R&D collaboration with industrial partners who are keen to adopt the solution. 

Seaweed or macroalgae are aquatic plants that anchor to hard surfaces to grow and are usually found on the ocean floor. Seaweed farming is the fastest growing sector within marine aquaculture with a global market worth of USD 15 billion in 2021 with a CAGR of 7.5% from 2021 to 2028. It is a versatile raw ingredient that can be applied to functional foods, animal feed, biomaterials, personal care products, fertilizers, nutraceuticals, and pharmaceuticals, and even serves as an environmental remediation method. Moreover, it is a carbon-negative crop that has a high potential for climate change mitigation through carbon capture. To go beyond farming at a smallholder scale, there is a need to look at farming at an industrial scale to meet the burgeoning demands in the global market. Based in Singapore, the technology seeker is a company in the aquaculture sector and they are seeking co-development partners to provide marine engineering expertise to develop a platform for industrial-scale offshore seaweed farming. Preferably, the tech provider should have experience in food production/farming systems on an industrial scale in coastal waters. Depending on the collaborators’ preference and further negotiations, the modes of partnership that could be considered include R&D collaboration, technology licensing, and IP acquisition. The technology seeker prefers technology owners with a presence and available technical professionals in Singapore to support this pilot project. Overseas-based technology owners would be considered as well on a case-by-case basis.

Fermentation is one of the oldest technologies used in food processing and the technology has been gaining limelight in recent years due to modern applications. With Singapore’s ’30 by 30’ goal to produce 30% of our nutritional needs locally and sustainably by 2030, and in line with consumer megatrends such as healthy (functional, natural) consumption and advocation for animal rights, fermentation technologies could help to address these issues. There is interest to seek out technology owners who have novel and proven fermentation technologies that can be used for the production of food and feed or to valorise food waste from side streams as low-cost feedstocks to manufacture value-added products as part of closing the food waste loop. 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. 

A leading snack company is interested in novel leavening solutions (ingredient and/or process technologies) that enable effective sodium reduction for their baked goods portfolio (savory/salty crackers, sweet cookies). Sodium-based leavening agents (sodium bicarbonate, SAPP etc.) are commonly used in baked goods to deliver the desired product texture and appearance. Finding alternative solutions that can deliver the same great consumer experience without elevating the pH is of interest.