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In AsiaOne’s latest feature, Dr. , SIFBI’s Business Development and Corporate Strategy Director, dives into the critical role of innovation in addressing Singapore’s food security challenges. With over 90% of our food currently imported, òòò½Íøfaces a pressing need to enhance its food resilience. As global pressures mount, our focus on sustainable, locally produced food is more vital than ever.

Dr. Wong highlights how SIFBI is dedicated to developing nutritious and flavorful foods through value-added ingredients tailored to the Asian phenotype and various demographics, including our aging population. Our public-private partnerships, such as the collaboration with ’s Food Tech Innovation Centre (FTIC), are instrumental in advancing these innovations from lab research to pilot-scale production, ensuring that sustainable food solutions become more accessible to all.

📹 Catch the full video to see how SIFBI is driving a more resilient food future for Singapore: