• Nurasa, with professional technical teams from A*STAR’s SIFBI, will run the Food Processing Joint Lab as a fee-for-service programme.
• Research scope and development will be guided by the SIFBI team, with HME Principal Investigator Dr. Raffael Osen.
• The Extruder can produce up to approximately 60kg/hr of extrudate.

• A partnership between ScaleUp Bio (a Joint Venture Company between Nurasa and ADM) and SIFBI, the Fermentation Joint Lab has bioreactors ranging from 10 litres to 100 litres and allows for the development of submerged, microbial and precision fermentation ingredients and products.

Dedicated Benchtop Space in a BSL2 Lab

• Ideal for earlier stage companies who are still at benchtop-scale research, or companies using the joint labs who require access to analytical work.
• Access to two shared fume hoods, general analytical equipment, and shared storage and washing space.
• 12-month long contracts are preferred, with an option to renew.

Ready to Fit-Out Lab Spaces for Rent 

• Eight private lab spaces available, ranging from 50sqm to 140sqm, and pre-disposed for tenants to fit out dry labs or BSL2 labs.
• Suitable for companies interested in pre-seed and above, looking at tenancy of 1-3 years.

Hot Desks and Meeting Rooms with Connectivity 

• Ideal for company staff working with the joint labs or private labs.
• Up to 38 seats available with access to pantries and booking access for meeting rooms, test and demo kitchens and events space.
• 6-12 month contracts are preferred; flexibility may apply.

ScaleUp Bio 
A joint venture between Nurasa and ADM, ScaleUp Bio is the first in Singapore, and one of the first in Asia, to offer end-to-end food-grade CDMO facilities and services in microbial and precision fermentation from lab to pilot scale. Our team is highly proficient in submerged fermentation and downstream processing, allowing us to enable companies to optimise their processes and meet customers’ pilot manufacturing needs, while maintaining stringent requirements for food applications. Our joint lab with A*STAR’s SIFBI has capacity for up to 100 litres, while our 1,600 sqm HQ at LOGOS Food21 in Tuas, Singapore has capacity for up to 10,000 litres.

Find out more: www.scaleupbio.com.

Next Gen Foods
Founded in 2020, Next Gen Foods is a food tech startup developing and commercialising delicious, innovative, and sustainable plant-based food brands – including TiNDLE, chicken made from plants, and Mwah!, creamy and indulgent dairy-inspired products. Next Gen Foods is backed by a team with proven experience in plant-based food technology, global brand development, and distribution scaleup. In 2023, the company is opening its first-ever global R&D and innovation centre in Singapore – in partnership with the Food Tech Innovation Centre (FTIC) and Nurasa – serving as the international hub for all future product research, development and innovation.

For more information, visit nextgenfoods.sg.

Givaudan Taste & Wellbeing
Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game-changing innovations in food and beverage.

This is Givaudan. Human by nature. Learn more about how we are shaping the future of food at: https://www.givaudan.com/taste-wellbeing.

Nourish Ingredients
Nourish Ingredients is a revolutionary food tech company creating potent, animalic fats that make plant proteins delicious. Combining breakthrough science with a focus on the most potent fat molecules found in nature, Nourish Ingredients is changing the plant proteins market by creating the authentic taste, smell and cooking experience people want and expect.

Learn more: https://w3.nourishingredients.io.

Prefer
Prefer makes coffee without coffee beans. Climate change threatens to erase 50% of coffee farmland by 2050. To combat this, Prefer ferments bread, soy, and barley to create coffee flavours. The end result is a ground coffee they distribute to cafes, bars, restaurants, and hotels. Prefer is on a mission to ensure your coffee is delicious, affordable, and sustainable, forever. 

To learn more, visit https://prefer.coffee/.

Strain engineering at SIFBI for heterologous expression of functional proteins, lipids and other high value ingredients to improve the performance (e.g. titer values) of their strains.

Extensive analytical platform at SIFBI to characterise composition, nutritional, sensory and techno-functional properties of alternative protein ingredients.

Clinical nutrition research to support development of functional food ingredients and products that satisfy nutrition or health claims.

Sensory and ingestive behavior research for consumer acceptance.

Regulatory and safety assessment advisory (via Future Ready Food Safety Hub-FRESH@NTU).