High Pressure Processing technology uplifts manpower-lean capabilities and opens up export opportunities for local food companies

31 May 2017, Singapore – High pressure processing technology helps food products stay fresh longer, opening up export opportunities for food companies.  Companies using HPP technology also saw an improvement in productivity, manpower savings and food wastage reduction in their manufacturing process.

2.             HPP technology is an advanced food processing technique that employs ultra-high pressure to kill food-borne pathogens in packaged refrigerated products. As no preservatives or applied heat is used, there is little or no alteration to food taste, texture or quality, keeping food fresh longer while maintaining their taste and nutritional value.

3.             A multi-agency effort involving Workforce Singapore (WSG), SPRING Singapore, Singapore Polytechnic (SP) and The Soup Spoon (TSS), made possible the access to advanced technology, resources and technical know-how at The Soup Spoon’s HPP facility for product development.

4.             Manpower resource is often tight in SMEs, limiting their ability to conduct and invest in food innovation Research and Development (R&D), and hindering their businesses from growing. The HPP project, with funding from the Lean Enterprise Development (LED) scheme, allows companies such as Golden Bridge, Joe & Dough, TCGC Pte Ltd, The Seafood Company, and TSS to use HPP to develop food products that stays fresh longer without the use of preservatives and additives. With products now being able to stay fresh for longer periods of time, they can also be shipped further, allowing food companies to explore exporting their food products to the region.

5.             To help more companies integrate HPP into their manufacturing processes, a two-day masterclass was organised to help interested companies incorporate HPP into their manufacturing processes. SP, TSS and WSG are currently working with more companies to bring HPP into their manufacturing processes. The initiative is expected to benefit at least 50 SMEs over the next two years. This HPP project is also supported by the Singapore Institute of Food Science and Technology (SIFST), Singapore Food Manufacturers’ Association (SFMA) and the Agri-Food & Veterinary Authority (AVA).   

6.             Mr Tan Choon Shian, Chief Executive of WSG said, “We are glad that SMEs are tapping on advanced manufacturing initiatives like HPP, which will help open up new business opportunities for SMEs. Workforce Singapore will continue to lend support through the LED scheme to help businesses adopt new technologies to transform their operations and become more manpower lean.” 

7.             Mr Andrew Chan, Managing Director, TSS said, “Five companies have developed five higher value products with longer shelf-life by leveraging the Industry Catalyst Programme and the LED Scheme. I have managed to increase the shelf-life of my soup packs from three weeks to approximately three months. The process has saved manpower and resources with the product development time being reduced by 50%. The extended shelf-life has enabled SMEs like us to export our products to bigger markets. As a homegrown Singapore company, we are eagerly anticipating the boost that we will be getting from the LED scheme  – not only in terms of the uplifting of the capabilities of our employees, but by being part of this project that will enable us to contribute to Singapore’s economy as a whole.”

8.             The President of Singapore Food Manufacturer’s Association, Mr Thomas Pek, said, “Through this LED project under WSG, the food manufacturers have extended the shelf-life of food product up to three months without the use of chemicals and additives, or the usage of heat to preserve them. The initiative will encourage our food manufacturers to increase their food standards, as well as revenue through venturing into regional markets as well as the Middle East.”

9.             The President of Singapore Institute of Food Science and Technology, Mr Richard Khaw said, “The demand for food products with longer shelf-life is growing, and local food technologists need to enhance their technical capabilities in R&D to develop innovative and better quality foods. This can be achieved through the resource sharing where food technologists from various entities work together with TSS to cross-pollinate ideas by sharing their experience. All consumers can look forward to food products that keep fresh longer without the use of preservatives to be produced through this LED project supported by WSG.

10.          Minister of State (Manpower), Mr Teo Ser Luck, attended the HPP technology showcase and learning journey today, at The Soup Spoon facility. The learning journey is a series of events which showcases how SMEs can become the early adopters of change, become more productive, able to innovate and become manpower lean.

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