Designed for supporting R&D from lab to scale up, the food-grade fermentation lab supports up to 100L fermentation and offers scale-up bioprocess design to create sustainable value-added ingredients e.g. alternative lipids and protein. It provides downstream processing expertise and equipment e.g. spray-drying and cross-flow filtration systems to optimize extraction, separation, and recovery.

This is coupled with analytical services and High-Performance Liquid Chromatography (HPLC) machine to support testing of a broad spectrum of bio-based products. This facility is built to support food tech startups in product development and scale-up efforts, streamlining the path from concept to market.

International and local food tech start-ups, SMEs, MNCs, Institutes of Higher Learning and universities

This joint lab offers advanced pilot-scale facilities e.g. High Moisture Extrusion (HME), up to 100kg/hr, and High Pressure Processing (HPP) with up to 6,000 bars with adjustable hold times, and temperature for food tech start-ups to tap on when creating textures in hybrid or plant-based alternative protein products. Along with our expertise in protein texturisation and prototype development, we can accelerate innovation and translation efforts at the pilot scale while optimizing processes and organoleptic properties.

Start-ups, emerging food tech companies, SMEs, MNCs, institutes of higher learnings and universities

Leveraging on our Natural Product Library with 100,000+ IP-free strains from 100+ countries, companies can partner with our Discovery and Analytics teams to screen and identify bioactive and alternative producers. Our Strain Engineering and Biotransformation teams specializes in designing cell factories, engineer metabolic pathways, and optimizing growth to sustainably produce high-value compounds like bioactive, lipids, and proteins through fermentation for the food and consumer care industries, supporting from lab to scale-up. Additionally, we also explore the use of sidestream as an alternative feedstock.

Our flavours and aroma team can assist companies in identifying flavour and aroma produced during processing e.g. cooking and fermentation, and re-engineer flavour solutions. Through matching the sensorial quality of target food products, the team offers innovative and sustainable ingredient options for the food industry.

Food and Beverage Companies, Nutraceutical and Functional Food Companies, Biotechnology Startups, Pharmaceutical Companies, Ingredient Supply Companies