The Foodtech Frontier Challenge, organized by Enterprise Singapore and Padang & Co, has launched a global open innovation call for startups, researchers, and solution providers to address pressing challenges in the food industry. This initiative invites participants to present innovative solutions in the areas of ingredients, processing, and sustainability, collaborating with major food companies including Barry Callebaut, CJ CheilJedang, DSM-Firmenich, Mondelēz International, Nurasa, SD Guthrie International, Symrise, and Tee Yih Jia Food Manufacturing (TYJ).
The competition is designed to support the development of solutions that can meet the evolving demands of the food sector. Specifically, it focuses on challenges related to consumer preferences for healthier and more sustainable food products that do not compromise on taste or sensory experience.
Opportunities for participants
Successful applicants stand to gain access to various incentives, including up to S$450,000 in paid pilot opportunities with corporate partners. Participants will also have the chance to receive a S$20,000 Proof of Concept (POC) grant, available to eligible startups and small-to-medium enterprises (SMEs). These grants are designed to support the testing and validation of new solutions in real-world settings. Additionally, the challenge offers mentorship and co-development opportunities, as well as a direct route to market validation and potential commercial adoption.
Key focus areas
The challenge covers three broad themes: ingredients, processing, and sustainability. Participants are encouraged to propose solutions that address key industry issues such as:
- Developing affordable and scalable cocoa alternatives that replicate the sensory experience of chocolate.
- Innovating fats that reduce calories or saturated fat in chocolate products while maintaining flavor and texture.
- Increasing the heat resistance of chocolate to withstand temperatures up to 45°C without compromising taste and texture.
- Ensuring crispiness in microwavable fried snacks while retaining moisture and texture.
- Exploring fermentation to sustainably produce umami and kokumi compounds for cleaner, more natural flavoring solutions.
- Advancing sustainable packaging solutions for frozen foods that meet shelf-life requirements and integrate seamlessly into production workflows.
Evaluation and application criteria
Applicants will be evaluated based on several criteria, including the technical feasibility and novelty of their proposed solutions, the scalability of their business model, and the capacity of their team. Additionally, proposals should include detailed plans for implementing a proof of concept or minimum viable product (MVP), as well as an outline of the expected outcomes, timeline, and associated costs.
To be eligible for participation, applicants must submit an executive summary, which should include the solution’s feasibility, its effectiveness in addressing the stated challenges, and potential impact on cost savings or operational improvements. Applicants should also provide details of their team’s expertise and the resources committed to the project.
The application period for the Foodtech Frontier Challenge closes on June 30, 2025, at 11:59 PM GMT+8. Interested parties can apply through the official challenge portal.
