I was honored to be the keynote speaker at the Cultured Food: Innovations for a Sustainable Future conference at Tokyo University of Agriculture and Technology (TUAT), on January 17, 2025. I shared insights on “Singapore as a Global Food Tech Hub: Addressing Food Insecurity with Alternative Proteins” and explored opportunities for Singapore-Japan collaborations in sustainable food innovation.
I’m thankful to Yuki Yasumura, Professor at the Global Education Institute, and Tokyo University of Agriculture and Technology, for hosting this inspiring event, that brought together graduate students, researchers, entrepreneurs, and investors to shape the future of food.
In my presentation on sustainable food innovations, I focused on Singapore’s unique position as a leader in alternative protein development. I began by highlighting Singapore’s geography, culture, and demographics. Known as the “Little Red Dot,” Singapore is a multicultural, multilingual nation with diverse ethnicities (Chinese, Malay, Indian, and Others) and religions (Buddhism, Islam, Christianity, Hinduism), which have shaped its vibrant food culture. This diversity fosters innovation in food technology, including alternative proteins that cater to a variety of dietary preferences, such as halal and vegetarian options.
Alternative proteins—non-animal sources of protein like tofu, seitan, lab-grown meat, algae, fungi, and insects—address environmental, food security, and ethical concerns. While tofu and seitan have been staples in Asian culinary traditions for centuries, innovations like cultured or cell-based meat grown under controlled conditions are new. In Singapore, these alternative proteins are considered novel food and undergo safety assessments before being approved for sale. Companies like Shiok Meats and Next Gen Foods are reimagining iconic dishes like laksa and chili crab with these innovative proteins.
Singapore’s reliance on food imports (over 90%) makes food security a national priority. Events like Malaysia’s 2023 chicken export ban and supply chain disruptions during the pandemic highlighted the need for solutions (as well as the national significance of chicken rice to Singapore). The country’s “30 by 30” plan aims to produce 30% of its nutritional needs locally by 2030 through initiatives like vertical farming and alternative protein production. These efforts position Singapore as a global leader in food security and sustainability.
Connecting my topic to my audience of Japanese graduate students, I highlighted how Singapore and Japan offer exciting opportunities for collaboration in the development of alternative proteins. Both nations emphasize food security and innovation, and their shared expertise in cutting-edge technology and culinary traditions could drive advancements in plant-based, fermented, and cultivated protein. Such partnerships could not only benefit regional food systems but also contribute to global efforts in sustainable food production.
After the presentation, participants engaged in a hands-on workshop, developing campaigns for cultured cat food that considered taste, cost, and promotion. Team “Meow Food” won for its creative pitch and product idea for cultured cat food that could be personalized for different breeds. Writing pens and paper with the university emblem were the prizes. The session concluded with a reception where I enjoyed discussing with the students their perspectives on the future of food based on their studies in science and technology.
