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This technology aims to tackle the food waste problem in the Thai agricultural sector. Shrimp shell was selected since it constituted a large portion of all crustacean shell waste. Many tons of shrimp shells are discarded daily. However, they contain high amounts of protein, calcium, and umami compounds. Thus, they can be used to fortify food products.  Currently, the instant noodle market still has a limited number of healthy options. Therefore, there is a significant market opportunity to develop a low sodium and high protein instant noodle product. Main ingredients: Wheat flour, Shrimp shells Production process uses baking instead of frying of noodles No more than 550 g of sodium per serving (WHO recommended amount) Up to 16 g of protein per serving (Roughly twice of most instant noodles) Light taste of shrimp which provides umami flavor without additives This product can be sold in both B2C and B2B. B2C: Sold as a retail instant noodle product in supermarkets B2B: Sold to food service and HoReCa companies to be incorporated in a noodle dish on their menu Able to formulate into other types of noodles e.g. spaghetti and ramen In 2021, Mintel published a report showing a strong consumer shift towards convenience and health foods. As such, this product is targeted at students aged 17 to 23 looking for easy and healthy meals. According to a survey of Thai college students, most of them are aware of the high sodium and low nutritional value of instant noodles in the market and are looking for healthier alternatives. They also prioritize nutrition over prices, brands, and flavours. Therefore, this product’s nutritional value and price point will appeal to them greatly. This product is expected to capture 10% of the market share for Thai functional instant noodles within 5 years of launch. Lower sodium and higher protein content than normal instant noodles Natural umami flavor without additives Convenience, easy to prepare Affordable price point Sustainable production valorising food waste in line with Sustainable Development Goals Future Food, Shrimp Shells, Instant Noodles, Low Sodium, High Protein Foods, Ingredients, Sustainability, Food Security

Eggs are a widely popular protein source, however, egg production requires a significant amount of natural resources. Hence, this technology aims to substitute chicken eggs with plant-based alternatives, which would lead to a reduced environmental impact. Rice bran is the hard outer layer of rice, a byproduct of the rice milling process which is pressed for oil and then discarded. Using rice bran as a source of protein reduces waste and increases resource efficiency, making it a strong potential candidate as an alternative protein source to be produced in Thailand, which is the 6th largest rice producer according to the FAO. This product is high in protein (comparable to chicken eggs), which is hydrolyzed to increase bioavailability, and does not contain cholesterol and saturated fat. It is fit for health and fitness enthusiasts, vegetarians, flexitarians and people with an egg allergy. Proprietary precision hydrolysis and subcritical water technology is used to extract the protein. The carbohydrates are hydrolysed, and separated from the proteins under specific pressure and temperature Proteins are then hydrolysed and spray dried into final product, which is a powder that requires reconstitution This process has already been scaled up to commercial scale for B2B customization   - Culinary applications e.g. omelette, tamago - Egg replacer e.g. in waffles, certain bakery products - High protein supplementation in food MarketsandMarkets shows that the total global plant-based egg replacer market is valued at $831M USD, with the APAC market consuming around 20% of that market share. A large majority of these products are made using mung bean or other legumes, which can confer a beany taste or contain allergens. Rice-based products are very familiar to the Asian market, and hence are more likely to be adopted. Hydrolyzing proteins produces smaller chains of amino acids or peptides which increases absorption by the body and improves muscle recovery. This rice bran protein has a lighter color, no bitterness, and salty taste as compared to other rice bran proteins. Clinical studies have been conducted on this rice bran protein to show that the peptides are nutraceuticals with antihypertensive and antioxidants properties Alternative Protein, Rice Bran Protein, Plant Protein, Protein Extraction, By-product, Biorefinery Foods, Ingredients, Sustainability, Food Security

The production of insect protein powder is currently a batch process that is labor intensive and has issues with product consistency upon scale up. This technology uses automation to upscale the edible insect (House Cricket; Acheta domesticus) protein fractionation process. This will allow for the processing of 1 ton of the cricket raw material per hour and produce 3-4 tons of the protein powder per day. It is a scalable, zero-waste process that reduces overall operation costs (taking time, labor, energy into account) by roughly 30%. It is also applicable to other insect species and can be customizable to produce insect protein products according to customers’ needs. The cricket protein powder has a higher quality, consistency and safety than other insect protein products and meet international standards for global markets. It is an alternative to meat and plant-based protein and contains naturally higher nutritional values (70% protein content, complete amino acids, BCAAs, dietary fibre, and micronutrients). High value by-products are also obtained from the main process including oil and chitin that can be used in cosmetics and supplements. Automated continuous process Specification of the technology: feed input: max. 1 ton raw material /hour output capacity: max 3-4 ton powder/day control heat treatments: max. 110 C with 2 steps component fractionation > drying > pulverization > sieving > bagging Specifications of the cricket powder Particle size: <80 Mesh Colour: Light brown Appearance: Uniformly fine powder Flavor: Mild Storage: Ambient and dry Shelf life: 19 months at 25°C Allergens: Shellfish, May contain soy Contains >70% protein, <14% fat and 4.5% carbohydrates Technology Insect farms looking to process their raw materials Cricket Powder B2B Food manufacturers Food service Sports Nutrition Health and Wellness Shown application in protein blends, shakes, pastas, noodles, snacks, bars and bakery recipes The growing world population leads to increasing protein costs making it unaffordable for many people in developing countries. Insects are seen as an inexpensive source of protein that is increasingly being approved as a food source by regulatory authorities around the world. The global edible insect market and valued at $294.9 million in 2017 and is projected to grow at a CAGR of roughly 10% till 2024, when it is estimated to reach $722.9 million with insect-based protein food and beverage products (products that use insect as a source of protein) accounting for more than 40 percent. (Persistence Market Research, 2018) Scalable process with automation suitable for mass production Reduce energy and operational costs by at least 30% with minimal loss as compared to other insect protein processes High product consistency Fully utilize all parts of the insects with minimal waste Products are of high quality and high safety standards to improve consumer perception Extended shelf life due to reduced oxygen exposure Flexible and efficent process for any insect species Edible insect protein, Automation, Sustainable Technology, Low carbon, Cricket, Insect protein fractionation Foods, Ingredients, Processes, Sustainability, Food Security

Egg white is a well-known super-food as an absolute protein with a complete essential amino acid profile, easily digestible, and no cholesterol. While salted egg yolks are a common ingredient in many traditional Asian dishes, the egg white is discarded as it has limited applications due to its high salt content. This technology valorizes the salted egg white waste from the production of salted egg yolks into a tofu-like form that has many culinary applications. This is done using a patent-pending technique that is developed for desalination and reformation of egg white protein. The process uses a thermal membrane technique to desalinate the egg white and then aggregate the egg white protein from the salted egg white sidestream. The current production volume of this product is 50 kg/day. The egg white product is 100% natural with no additives. It comes in the form of a semi-gel “tofu”. Per 100 g of tofu, it contains 54 kcal, and 307 mg of sodium with a 12.5% protein content wet weight basis. Its texture is firmer and more chewy than regular egg white. - Suitable to be incorporated into culinary applications e.g. tofu basil stir fry, grilled tofu, salad/wrap topping - Suitable for elderly, patients, fitness enthusiasts, flexitarians, health-conscious, people seeking convenience At present, the global market size of egg white protein is valued at roughly 20 billion USD. However, there is still a large amount of egg white being discarded each year, especially in the salted egg yolk industry. The estimated value of upcycling this waste stream is estimated to be valued at 170 M baht (4.7M USD) within 3 years. This product is a healthy, tasty food with natural ingredients and no food additives that is also easy and convenient to eat. Its protein content is greater than regular egg white due to the concentration by the thermal membrane technology. This product is also easy to incorporate into culinary applications with a pleasant taste. High Protein, Egg White, Tofu, Protein Recovery, Zero-Waste Foods, Ingredients, Processes, Sustainability, Food Security

Singapore has a high consumption of fruits and vegetables, both locally produced and imported, and a significant portion of the total waste generated is derived from fruits and vegetables. These fruits and vegetables contain untapped nutritional and functional properties that can be upcycled into higher value products. This institute of higher learning has developed a technology with the know-how to cultivate microorganisms and a series of zero-waste extraction and purification methods to maximize the value of fruit peels into functional food ingredients.  This technology is designed for three types of industry players: i) fruit vending/processing industry with abundance of good quality fruit by-products; ii) waste management industry with technologies to value add to the by-products; and iii) start-ups with keen interest to upcycle by-products into novel food ingredients. The technology is a sustainable process and here are some key features: Zero waste solution – achieving circular economy Low-carbon economy, reduced waste during manufacturing Easy to assemble using off-the-shelf commercial-ready equipment Low CAPEX, modular installation Simple method – any technician with basic training and carry out the process Scalable – abundance of fruit by-products to achieve economies of scale A reactor for pilot scale testing at a reasonable cost has been fabricated for collaborators to tap on. Food-grade microbial protein: A protein-rich source of food ingredient with functional properties to be applied into beverages, confectionery, plant-based meats Pectin from fruit peels: A finished product upon extraction process, it is rich in soluble dietary fiber that can be used as natural thickener or in jam/sauces and beverages. Cleaning agents: Antimicrobial properties were observed in the fruit peels post extraction Good quality fruit by-products from fruit industry are valuable resources for upcycling. These materials are currently disposed  by incineration. With the high moisture content of fruit peels, incineration is energy-intensive leading to higher CO2 emission. This technology produces valuable food ingredients such as protein and dietary fiber, contributing to both food security and circular economy. microbial protein, dietary fiber, dietary fibre, fuit by-product, fruit peel, zero waste, sustainable food ingredients, fruit waste, food waste, upcycle, food valorisation Waste Management & Recycling, Food & Agriculture Waste Management, Sustainability, Circular Economy, Food Security

As climate change continues to cause rising temperatures and unpredictable droughts, the resulting environmental degradation and poor soil conditions have negative impacts on plant health and nutrition, ultimately affecting crop harvests and the global food chain. In Singapore, these changes threaten the very heart of the city's reputation as a garden city, including greenery, carbon sequestration, and aesthetically pleasing landscapes. To combat these issues and improve greening outcomes and land yield, enhancing soil conditions and plant resilience is crucial. One significant issue that needs addressing is soil water repellence, which prevents water from penetrating the soil, leading to rapid evaporation and reduced plant growth. This problem becomes more severe on sloping terrains like mounds and hillsides, where water is more likely to run off causing additional issues like soil compaction and disease. Soil water repellency also affects the hydrological and geomorphological properties of soil, leading to reduced infiltration capacity, accelerated soil erosion, uneven wetting patterns, development of preferential flow, and the accelerated leaching of agrichemicals. This technology refers to a specifically engineered nanogel formulation that controls water retention and release in dry soils. The nanogel formulation can uptake water-soluble nutrients and release them when needed. It has the potential to not only improve reclaimed land but also convert dry land into productive land that supports crop cultivation. The nanogel formulation can be tuned with varying retention capabilities based on underlying soil conditions and has been extensively tested in different plant species. The technology provider is currently looking for test-bedding partners from the agricultural industry and interested environmental NGOs.   Scalable fabrication method using Generally Recognised as Safe (GRAS) materials Nanogel formulation engineered for controlling water retention and release in dry soils. The nanogel formulation can uptake water-soluble nutrients and release them when needed. The formulation has the potential to convert dry land into productive land that supports crop cultivation, aside from improving reclaimed land. Different nanogel formulations with varying retention capabilities based on underlying soil conditions have been developed and extensively tested for various horticulture plants. Sustainable Landscaping Horticulture plants Reforestation Ensuring food security The global soil conditioners market grew from $5.6 billion in 2022 to $5.93 billion in 2023 at a compound annual growth rate (CAGR) of 5.9%. A tunable & eco-friendly nanogel formulation to help in the retention and release of moisture and/or nutrients in sandy soils for improving crop and flora survivability. Reduced irrigation or water consumed by agriculture  Reduced labor cost & fertiliser consumption  Increased areas of land available for farming  Hydrogel, Water retention, Soil, Agriculture Materials, Bio Materials, Life Sciences, Agriculture & Aquaculture, Sustainability, Food Security

Vannamei shrimp culture is often plagued by disease outbreaks. White Spot Syndrome Virus (WSSV) and other pathogens can make shrimp harvest cycles unpredictable.  This technology relates to a comprehensive hybrid biofloc-RAS (recirculatory aquaculture system) shrimp farming system that delivers high yields and mitigates disease. Shrimp post-larvae typically grow faster in biofloc systems and have lower feed conversion ratios (FCRs) for the first 30 days of culture than in clear water recirculation systems. Our technology is cost-effective, scalable, and can be adapted to vertical farming formats. The technology provider is looking for aquaculturist partners who would like to embark on indoor shrimp farming projects. Biofloc technology is an organic approach to shrimp farming. Instead of using costly water purification strategies, sterilization methods, or medicinal applications to eradicate harmful pathogenic agents such as viruses and bacteria, we focus on populating the water microbiota with a community of beneficial microbes, algae, and zooplankton. These beneficial microorganisms outcompete harmful pathogenic agents, remove toxic ammonia, and serve as a food source for shrimp. This technology includes: A proprietary process for inoculating, growing, and maintaining biofloc throughout the duration of shrimp culture, until animals reach a harvest size of 10-20g. A database of the biofloc microbiome obtained via DNA sequencing. A proprietary hybrid biofloc-clearwater RAS system design. Training programs and knowledge transfer opportunities. The biofloc technology has been tested indoors and has achieved successful disease-free survival rates of up to 70-75%. This know-how can also be adapted for use in outdoor commercial shrimp ponds with similar survival rates. In addition to shrimp cultivation, biofloc technology can also be used for fish hatchery/nursery operations for certain fish species, general water treatment operations, and possibly for the cultivation of oyster spats. The global P. vannamei shrimp market is currently worth about USD 30 billion annually. Biofloc shrimp culture can be easily scaled up indoors for super-intensive commercial production in 10-20 ton PVC culture tanks. The average harvest yield is between 4-6 kg/ton of water over a period of 8-10 weeks. This translates to 40-50 tons/hectare in an optimal situation, which is significantly higher than the typical yield of 10-20 tons/hectare for outdoor pond shrimp culture. If PVC culture tanks are stacked vertically, harvest yields can potentially reach >200 tons/hectare. Water expenditure is low because biofloc does not require daily water changes. Water only needs to be topped up to compensate for losses through evaporation. Electricity consumption is also very low because there is no need for high-power water purification equipment or continuous water circulation. In addition to these advantages, biofloc also lowers feed conversion ratio (FCR) and can be easily adopted by existing shrimp farms or land-based fish farming operations. This innovation represents a low-cost, controlled indoor shrimp farming solution that mitigates disease outbreaks. Some of its features are as follows: Low capital expenditure (CAPEX): The initial investment required to set up a biofloc shrimp farm is relatively low. Low operating costs: The day-to-day costs of running a biofloc shrimp farm are also low, as there is no need for expensive water treatment chemicals or additives. No harmful or toxic chemicals/additives: Biofloc shrimp farming is an environmentally friendly approach, as it does not require the use of harmful chemicals or additives. Predictable harvest cycles: Biofloc shrimp farming can produce predictable harvest cycles, as the water quality is tightly controlled. Low or no disease incidents: Biofloc shrimp farming can help to reduce the risk of disease outbreaks, as the water quality is kept optimal. Zero-water exchange: Biofloc shrimp farming does not require the exchange of water, which can save water and reduce the risk of introducing pathogens. Easily scalable indoors: Biofloc shrimp farming can be easily scaled up indoors, making it a viable option for commercial production. Vannamei shrimp, biofloc, super intensive aquaculutre, RAS, WSSV Life Sciences, Agriculture & Aquaculture, Sustainability, Food Security

Routine monitoring of water quality is paramount in aquaculture operations such as Recirculating Aquaculture Systems (RAS) to ensure high productivity and high produce quality. Currently, the monitoring of microbial content in water is mostly based on visualisation of water turbidity and observation of fish behaviour. Some RAS operations use the bacterial culture-based approach for surveillance of microbial quality of water. However, this approach is laborious, requires microbiological testing expertise, and test results are obtainable only after a long incubation period.  Bioluminescent ATP assay is another method that can be used to monitor microbial content. However, it requires lysis of bacteria to release the ATP contained inside the bacteria, and enzymatic reaction of luciferase on ATP to produce the luminescence. While it provides results within a short time, the cost of luciferase, lysis reagents and luminometer could be prohibitive for routine and extensive testing of water samples.   The technology owner has developed a non-enzymatic test reagent which gives a rapid colour change in the presence of Gram-negative bacteria. The technology owner is keen to collaborate with manufacturers of analytical instruments and diagnostic test kits, as well as partners from the aquaculture, biomedical and water quality control industries, to further develop and commercialise this technology. Features of this novel test reagent include: Fast reaction, any colour change is visible within 15-20 seconds Specific detection of Gram-negative bacteria, e.g. Vibrio spp., which contribute to many of the bacterial diseases in aquaculture Does not require samples to be treated with lysis buffer prior to adding the test reagent Can be prepared easily by simple mixing of a formulated solution with a powder Environmentally benign and not corrosive This test reagent is efficient in detecting aquatic bacteria in aquaculture farms. It is a convenient, instrument-free, and economical alternative to detect presence of Gram-negative bacteria, enabling more farmers to monitor the microbial content more regularly and frequently to avoid the disease outbreaks.  It may also be applied in other sectors which require routine monitoring of bacteria, such as environmental water testing laboratories, biomedical and pharmaceutical industries. Rapid colour change and can be visualised without the use of any electronic devices Quick and simple preparation and testing method without involving special equipment or personnel with advanced microbiological testing expertise  Ingredients of the test reagent are commercially available at low cost Environmentally benign and do not require special treatment for disposal  Unlike ATP reagents that require storage at low temperatures, this test reagent is stable at 25-30°C for at least 8 months Rapid, Colorimetric, Detection, Non-Enzymatic, Aquatic, Bacteria Life Sciences, Agriculture & Aquaculture, Chemicals, Analysis, Environment, Clean Air & Water, Sensor, Network, Monitoring & Quality Control Systems, Sustainability, Food Security

Asia accounts for approximately 70% of the world’s seafood consumption, around 69.6 million metric tons. This is more than twice the total amount consumed by the rest of the world.* Commercially, about 30% of the seafood is not consumed, from bones to offals, to skin/shell/scales. These food loss and waste potentially impose environmental and socioeconomic issues.  The technology provider has developed a green chemical process converting seafood sidestreams into food products that are not only high value but also nutritious, addressing Singapore’s demand to increase production of nutrient dense foods. In addition, this method is efficient and cost effective as it requires basic equipment. The technology provider is looking for R&D collaborators and for test-bedding especially with industries who are producing aquaculture food with high nutritional value and interested to utilise their sidestreams more sustainably. * FAO 2018 The technology covers waste valorization, food technology, converting them into sustainable high value food. Some key features of the technology are as follows: Low cost production Rich in nutrition which is comparable to commercial high value food Tunable textures and properties Simple processes and equipment needed Product is thermally stable Foods (e.g. collagen rich foods, protein rich products) Supplements to provide amino acids  Customizable solutions achieving high value and nutritious foods with good thermal stability Extremely high yield (>80%) Environmentally sustainable food production through food sidestream valorization Low energy and low cost of production using simple processing methods Scalable process High value food, Aquaculture side stream, Alternative source of protein Materials, Bio Materials, Foods, Processes, Waste Management & Recycling, Food & Agriculture Waste Management, Sustainability, Sustainable Living, Food Security