Meeting Singapore’s Sustainability Goals Through Meatless Innovations

Meet and Greet the Winners

At the grand finale of the Meatless Meat Challenge (MMC) on 31 August 2022, we saw 10 competing teams pitch their products and design ideas to a panel of judges comprising representatives from Enterprise Singapore and food industry partners at Singapore Polytechnic’s (SP) auditorium.

The final products were evaluated based on Innovation (30%), Taste & Nutrition (30%), Design & Marketing (30%) and Feasibility to Launch (10%) and guests were treated to sample the tasty creations at the adjoining walk-about exhibition.

It was finally a sweet taste of victory as our newly-minted winners were unveiled, along with their proven recipes. Up for grabs is a cool S$1,200/- cash prize for the winning student team.

Grand Winner – AINT Crab Bites x WTH Foods Pte Ltd

As there aren’t many seafood plant-based options in the market, the students took to creating a sweet and succulent crab cake inspired by our local signature chili crab dish. This is in line with the philosophy of Worth the Health (WTH) Foods, a alternative proteins start-up that uses local and sustainable ingredients to produce plant-based variations of Southeast Asian cuisine. The company is very pleased with the results and is presently hustling to bring its award-winning crab bites to the market next year.

Catch the Grand Finals highlights here:


Background Information on Meatless Meat Challenge (MMC) 2022

Launched on 4 March 2022, the Meatless Meat Challenge (MMC) is a joint initiative by Enterprise Singapore (EnterpriseSG), the Singapore Food Manufacturers’ Association (SFMA) and the Food Innovation & Resource Centre (FIRC) @ Singapore Polytechnic (SP) to accelerate the development of alternative protein options in Singapore and to help local food enterprises stay ahead of the curve. The challenge aims to build a pipeline of talent for the burgeoning food manufacturing sector.

From Transdisciplinary Innovation Project (TIP) to five months of curated training and workshops mentored by staff of FIRC and SP’s lecturers, MMC features synergetic collaborations between 10 food companies and 30 students from SP – School of Chemical & Life Science (CLS) and Media, Arts & Design School (MAD) to co-create innovative meatless meat products.

The participating companies are: Stemcell United, FX Group Holdings Pte Ltd, Joo Hwa Food Industries Pte Ltd, Jumain Sataysfaction Pte Ltd, WTH Foods Pte Ltd, FG Food Industries Pte Ltd, Thong Siek Food Industry Pte Ltd, Mushroom World Pte Ltd, Amazin’ Graze Pte Ltd and Hock Lian Huat Foodstuff Industry Pte Ltd.



Originally posted by Food Innovation & Resource Centre (FIRC) @ Singapore Polytechnic (SP)

See the full original article by FIRC @ SP

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