To develop industry-ready capabilities towards deepening alignment of public sector research, and to develop multidisciplinary and integrated programmes with early industry involvement in the area of alternative protein.
- Microbial Proteins
- Plant-based Proteins/Protein Screening-Discovery, Processing and Formulation Platforms
- Cultured Meat
Prioritised Grant Topics and Areas of Focus:
||Plant-based Proteins/Microbial Proteins/Cultured Meat |
|Upstream Sourcing, Discovery and Species Optimization
||Discovery of new sustainable protein sources and high value, unique functional ingredients|
||Discovery and production of healthy and sustainable lipid/fat ingredients to complement alternative proteins|
|Downstream Scale-up and Product Formulation
||Precision fermentation of protein biomass and production optimization of functional high value ingredients.|
||Technology development for end-product formulation |
|Scale-up and pilot facilities for advanced production and manufacturing of alternative proteins.|
| Others ||Alternative Protein from side stream valorisation|
Please refer to the Information Deck for more details.
- Feasibility of meeting food security and food resilience goals for Singapore
- Competitiveness of the technology at the regional and global levels
- Viability of the project plans and business model, including plans for productisation and commercialisation
- Careful consideration to developing proteins with enhanced nutrition or health benefits, with deliberation on regulatory approval and consumer acceptance to the technologies/solutions/product derived from this programme
- Clarity of the pathway to value capture for Singapore and possible exportable models
- Overall attractiveness of the deliverables to the industry with committed support from the industry partners
Applicants are highly encouraged to address the prioritised grant areas, although meritorious proposals in other relevant and highly related areas will be considered, albeit at a lower priority. Technology development for scale-up in alternative proteins and/or for discovery of functional ingredients that can be advanced into product development for holistic products are priorities of this grant call. The projects should have both industry relevance and commercial viability that contribute towards building food security and resilience in Singapore are considered highly relevant.
The objective of this IAF-PP is to develop technologies for scale-up in alternative proteins and/or for discovery of functional ingredients that can be advanced into product development for holistic products. Technologies and programmes that have industry relevance and commercial viability to contribute towards building food security and resilience in Singapore are considered highly relevant.
Given that programmes supported by the IAF-PP Funding schemes are expected to lead to industry investments, applicants should articulate the industry engagement plans, provide industry support/validation, as well as the manpower resources required to drive this industry engagement effort and in executing future industry contracts.
Applicants must also consider the following factors when conceptualizing their proposal:
1. Business Development
- To outline possible business models and roadmaps to commercialization in the current competitive landscape and the team’s industry engagement strategy
- Demonstrate the commercial viability of the technologies
- Previous experience of the institutions’ business development team
2. Food Regulatory Compliance
- To map out the process toward food regulatory compliance for the final product and/production process to be in line with local and/or global food safety regulations
3. Sustainability of Production
To ensure that technologies developed are sustainable based on these factors:
- Reduction of greenhouse gas emissions
- Increasing energy and/or resource efficiency
- Sustainable waste management practices towards circular economy
4. Food resiliency, Food Security and the “30 by 30” goal
- To frame ideas to meet the goals of the Singapore Food Story