The FINEST Food Symposium and Exhibition organised by the?Health Promotion Board (HPB) on 10 ? 11 July brought together?more than 20 key partners in the functional food value chain?and featured a range of functional food prototypes, such as?low Glycemic Index (GI) noodles and beverages fortified with?Omega-3.
This is in line with HPB?s efforts to encourage the development?and production of functional foods under the FINEST Food?Programme. As an additional nudge, HPB has partnered?SPRING to provide grants of $10,000, which local food?manufacturers can use to tap the expertise of food scientists to?turn ideas into market realities. This was shared by the Minister?of State for Health, Dr Amy Khor, during the event.
The $10,000 comprises SPRING?s $5,000 Innovation Capability?and Voucher (ICV) for product innovation and development?and HPB?s Healthier Choice Symbol (HCS) New Product?Development Grant worth $5,000 to meet nutritional?standards to qualify for HCS certification.
Under the FINEST Food Programme, HPB aims to have?local companies develop and manufacture at least 30 new?functional food prototypes within the next three years.
Reproduced with permission from SPRINGnews August 2012 Issue. Published by SPRING Singapore.
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