Food Innovation at TechInnovation 2017


This year’s TechInnovation welcomes leaders and experts in food innovation to share their views on what will drive the food and beverage trends in the near future, as well as novel technologies that will shape the food sector.


Exploring food innovation is a first for the two-day event, now in its sixth year. Held on 19 and 20 September at Marina Bay Sands and organised by IPI Singapore, enterprises and researchers will tackle topics central to the food industry, such as nutrition, food distribution, food security, and automation.


What can we expect from this new segment? We speak to our Food Innovation experts for a quick sneak preview! 


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Marco Vitale




"Foodchain has been designed to support the final consumers in choosing the products that best represent their values and discourage the proliferation of counterfeited goods, promoting transparency, integrity and security of information."






Jane Barnett

Head of Insights ANZ,SEA, India



"The vegan and vegetarian movements are influencing consumer demand. More manufacturers are releasing or promoting formulations that centre on plants and the relative flavours, fortifications and functionalities they can add to food and drink products."


Alan Phua

Master Builder

Alchemy Foodtech


“A lower GI diet is often cited by endocrinologists to be the most important control factor when it comes to diabetes management and prevention. Our flagship product, 

Diabetec®, will be able to help consumers adopt a lower GI diet without any compromise in taste of their staples."













Date: 19 - 20 September 2017

Time: 8.30am to 6.00pm
Venue: Marina Bay Sands



Augustus Alesiunas




“We have developed a system, which is able to detect signs of food spoilage quickly, and have managed to patent this system in Europe and the US. We are also due to complete our R&D, after which we will be able to offer sensors that can work in low temperatures."





Ricky Lin


Life3 Biotech


“With advancements in food science and technology, formulation of plant-based protein has undergone a major improvement, giving rise to its superior quality and nutrition content. It is fundamentally different from the traditional gluten-based mock meat and certainly a more ethical and sustainable farming for the future."