Picture this: you head to a restaurant and order a fried chicken burger, but what you’re actually getting isn’t the white meat you’re expecting, but lab-grown proteins cultivated from chicken cells instead. Would you think twice about eating it?
Ever since the commercial sale of cultivated meat was approved in Singapore in 20201, our little island has become a hub for companies looking to innovate in the alternative proteins industry, one that is vital for global sustainability and food security goals. And with global meat consumption projected to increase by at least 50% by 20502, it’s crucial, now more than ever, to look for alternative sources to supplement the needs of our growing global population.
Here, we take a look at what alternative proteins really are, and how innovators in Singapore and the Singapore Science Park (SSP) community are impacting the global food ecosystem within the food tech industry.
Mung beans are one of the most popular sources of plant-based food supplements and products around the world.
Alternative proteins can largely be classified into three categories3:
1. Plant-based proteins: Arguably the most familiar to the general public, such offerings can easily be found at vegetarian stalls and most restaurants. Such proteins are typically made with extracts from soy, wheat, mung beans, peas, and rice, among other plant products.
2. Algae and fungi-based proteins: As the name suggests, these are proteins extracted from the dried cells of fungi and algae. Some algae species, like blue-green algae or spirulina, are even considered superfoods because of their high levels of protein.
3. Cultivated meat: Quite possibly the lesser-known alternative to most people, cultivated meat products are developed from a process known as animal cell culture. This means that animal cells, such as chicken or shrimp cells, are grown in a bioreactor with culture media to form real, edible meat for consumption.
Long known to many in the life sciences and foodtech industries, SSP is a thriving centre of innovation. Home to a network of forward-thinking companies, researchers, and startups, SSP offers a collaborative environment where ideas turn into impactful solutions. Here, no idea is too outlandish, and no topic of research is too niche, as can be seen in the various tenants that now call the park home.
One SSP tenant paving the way in the alternative proteins industry is BENEO, a company based in The Alpha at SSP 2. Dedicated to developing and producing functional ingredients from natural sources for food, animal feed, and pharmaceutical products, the company’s products are now available in over 80 countries.
Known for being at the forefront of the development of plant-based proteins, BENEO champions sustainable, nutritious solutions to the growing global food crisis with their Meatless® range, which offers a solution to the increasing consumption of meat, helping the food and beverage industry meet the demands of the growing population. For example, BENEO’s Meatless® rice flakes help in the development of creating a fish-like texture and white fish colour to the final product—making it look and feel like a perfectly cooked fish fillet.
Can you tell that these fish fingers aren’t actually made from fish? BENEO’s Meatless rice flakes help in the development of food products such as meat-based fish fillets that are almost like the real thing in terms of taste, texture, and appearance. Image courtesy of BENEO.
Nestled in the heart of The Rutherford at SSP 1, Umami Bioworks is quietly making waves in the realm of seafood sustainability, tackling problems like overfishing and the endangerment and extinction of species.
Though they’re still in the research and development stage, the team has managed to combine breakthroughs in genomics, stem cell biology, and machine learning to create the next generation of cultivated fish. In a nutshell, how this works is that stem cells are extracted from the fish of interest, and then nurtured into nutritious culture media that will then be used to form the fat and muscles of the fish—yes, that’s right, even fat and muscles can be cultivated in labs now!
With the ability to cultivate fish and other types of seafood in labs, the possibilities for a more sustainable, cruelty-free world are endless. Photo courtesy of Umami Bioworks via Green Queen.
With tenants like BENEO and Umami Bioworks, it’s no wonder that SSP is at the forefront of foodtech innovation. But in order to spread this knowledge and advocate for sustainable food solutions outside of the foodtech industry, the park has consistently been rolling out food tastings and activations as part of the Flavours of Tomorrow programme.
Through partnerships with NUS Enterprise and Innovate 360, the programme leverages SSP’s ecosystem and community to promote food innovation and raise awareness about critical food security challenges that we face not only in Singapore, but regionally and globally as well.
Each year, the Flavours of Tomorrow programme includes a robust calendar of events, from Gastronomy Giveaways where the public get to have a taste of the future of food, to interactive Lunch N Learn sessions where SSP tenants get the chance to learn from industry leaders over a curated lunch of alternative proteins, sustainably-made foods, and more.
Plant-based Asian comfort food producers Green Rebel Foods participated in the Flavours of Tomorrow Gastronomy Giveaway, offering delicious samplers of their plant-based satay and other meatless meat products to the SSP community.
Attendees at the Flavours of Tomorrow Lunch N Learn session enjoyed juicy “chicken” burgers made with TiNDLE’s plant-based chicken patty — high in protein, packed with fiber, and 100% delicious.
Participants at the Flavours of Tomorrow Lunch N Learn session discovered the surprising taste and nutrition of insect-based proteins with a delicious bento by Altimate Nutrition. High in protein, sustainable, and unexpectedly tasty.
By providing a platform for innovators and the community to engage directly, SSP enables an active exchange of knowledge and fosters a community of foodtech enthusiasts. These events don’t just showcase the latest food innovations, but also create an awareness about the science that goes on behind these products, and the environmental impact of our current food production practices and eating habits.
In November 2024, SSP co-hosted an event dedicated to exploring the world of alternative proteins in a collaboration with the Belgium Luxembourg Chamber of Commerce, Dutch Chamber of Commerce Singapore, Swiss Chamber of Commerce, and EuroCham Singapore.
As with all SSP programmes, Flavours of Tomorrow culminated in a large-scale festival that debuted in January 2024. A significant milestone in the programme, the festival drew foodtech innovators, culinary creators, and the public together for the celebration of sustainable food development, and, of course, lots of sampling and feasting on the food of the future.
Following its success, the Flavours of Tomorrow Festival will return in April 2025 at Geneo, the latest development in SSP. Like the inaugural festival, the event will feature a food marketplace and tastings that highlight the newest breakthroughs in sustainable nutrition to engage the community, spark discussions, and open up the minds and palates of visitors.
Whether or not you joined us for our inaugural Flavours of Tomorrow Festival, stay tuned for a bigger and better curation of change makers in the food tech industry at our next edition!
With the growing population and the pressing issue of environmental conservation, the future of global food security might be uncertain, but we can rest assured that our tenants at SSP, along with many others, are doing their part to ensure that we’ll not only be able to enjoy tasty food, but also consume it responsibly and sustainably.
With the rapid advancement of technology and increasing interest in research and development, the possibilities of where food can actually come from are almost endless. So the next time you’re planning on enjoying a nice meal out, consider opting for alternative protein products on the menu. Or better yet, try cooking with them at home! Who knows, you might discover your new favourite source of protein in the process.
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