TECH NEEDS

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