Catalyst: Strategic – New Zealand – Singapore Biotech In Future Foods Research Programme 2025

Cardiovascular, digestive and immune health are increasing concerns among populations, and healthy food choices and health-promoting foods have been identified as pathways to address these issues. Algae, including microalgae and macroalgae (seaweeds), have been seen as one possible approach due to their high levels of protein, micronutrients, vitamins, omega-3 fatty acids, dietary fibre, polyphenols and other health-promoting natural components. However, realising the full value of algae as nutritious and health-promoting foods has, in part, been hindered by a lack of specialised processing to allow these components to be released and absorbed after consuming them, as well as insufficient investigation of their health-promoting properties.

The goal of this project is to unlock the full health potential of algae by developing innovative processing methods, characterising the process streams, and demonstrating the health-promoting attributes for two algae that are suited to commercial development in Singapore and New Zealand, respectively. These are Chlorella vulgaris, a microalga that can be efficiently produced indoors in an industrial or urban setting, and karengo, a group of red seaweeds native to New Zealand that are related to nori, a commonly consumed seaweed in Asia.

Through a collaborative effort between researchers in Singapore and New Zealand, we will create innovative methods for bioprocessing these 2 types of algae. These will aim for zero waste and will release nutrients so that they can be easily digested and absorbed as food. Also, a range of extracts will be produced, each having distinct attributes with high commercial value. We will demonstrate that algae processed in this way promotes health. The effect on blood pressure, digestive health and immune health will be assessed in people who will consume these processed algae daily over 8 weeks. Finally, we will evaluate market opportunities for these processed algae and their extracts, and work with innovative food businesses, a developmental chef and a business consultant to establish the commercial viability of prototype novel consumer offerings based on these 2 algae.

Overall, this research will contribute to advancing Singapore as a regional centre for advanced food innovation and will diversify New Zealand’s primary production through low-impact marine aquaculture production.

For further information, contact info@sifbi.a-star.edu.sg and info@cawthron.org.nz

Problem. With rising populations, environmental concerns, and food security challenges, the demand for sustainable protein sources has never been greater. Hybrid meat— combining cultured animal cells with plant-based ingredients—offers a promising solution, but current products face 2 major hurdles: scalability and flavour.

Team. Our research brings together top scientists from Singapore and New Zealand to overcome these challenges and unlock the future of hybrid meat. We bring a network of international researchers and industry leaders to support the research team and ensure our work is commercially focused. We will mentor 7 early career researchers. We will deliver an all-in-one culture system that provides a scalable and cost-effective way to grow mature, flavoursome animal cells on edible plant-based scaffolds. The allergenicity profile of this hybrid product will also be assessed, paving the way for hypoallergenic options. We will publish our work in high impact journals once the IP is protected, establishing our credentials as world leaders and putting us in a unique position to build on, expand, and commercialise our research.

Impact. The impact of this research extends far beyond the lab. It aligns with Singapore’s 30-by-30 food security goal and New Zealand’s push for high-value food exports, strengthening both nations roles as leaders in sustainable food innovation. Beyond this, it offers a blueprint for the future — expanding options for delicious, safe, and affordable protein produced with minimal environmental impact. By addressing key scientific and commercial challenges, this project will help shape a more resilient and sustainable global food system, ensuring that future generations have the choice to access to high-quality, ethical, and accessible protein sources.

The global demand for sustainable, health-promoting functional foods is growing. Yet, the United Nations Environment Programme (UNEP) reports that one-third of all global food is wasted, amounting to 931 million tonnes annually. Our food systems cannot be resilient if they are not sustainable. The continued loss of valuable food resources not only exacerbates environmental degradation but also threatens long-term food security. Additionally, current food production systems largely rely on resource-intensive processes and synthetic additives, posing sustainability and health challenges. Furthermore, bioactive delivery and functional food formulations face limitations such as high costs, limited bioavailability, and inefficient scientific validation. This project addresses these issues by developing advanced biotechnology platforms that 1) transform fruit and agricultural residues into bioactive-enriched functional food ingredients through bacterial cellulose (BC), and 2) advance mushroom mycelium (MB) fermentation to produce functional food ingredients. By integrating sustainable waste valorisation, functional food development, health validation, consumer studies and techno-economic feasibility, this research aims to create scalable, commercially viable, and nutritionally enhanced functional foods.

At its core, this project leverages nature’s fermentation processes to enhance the nutritional and functional properties of food ingredients. BC is a naturally occurring fibre produced by bacteria, offering excellent water-holding capacity, bioactive binding potential, and structural integrity for food applications. Meanwhile, MB, derived from fungal fermentation, produces bioactive polysaccharides such as β-glucans and lentinan, known for their prebiotic, immune-supporting, and metabolic health benefits. By refining these fermentation processes and integrating enzymatic modifications, this research will improve the bioavailability, gut-targeted delivery, and functional stability of these bioactive compounds.

A key focus is ensuring that these technologies are industry-ready. This project collaborates with leading food and biotechnology companies in New Zealand and Singapore, including Kombucha Bros Ltd, SKOBY INNOVATION Ltd, Atutahi (Kiwi Kai Ltd), and Mycrocell Pte Ltd. Through pilot-scale trials, consumer research, and techno-economic assessments, this research will validate the scalability and commercial feasibility of BC- and MB- based food products. The goal is to bridge the gap between scientific innovation and real-world application, ensuring these bio-based functional food solutions are affordable, effective, and widely accessible.

This project is an exciting step towards a future where fruit and agricultural residues are transformed into valuable nutrition, benefiting both people and the planet. Additionally, the findings will contribute to policy discussions on sustainable food innovation, and biotech-driven economic growth.

Black soldier fly (Hermetia illucens) farming is emerging as a sustainable and innovative solution for converting organic waste into high-value food ingredients for livestock and human consumption. We aim to develop an insect biorefinery concept to produce bioactive compounds for human consumption, in conjunction with insect-derived protein for livestock feed.

We will optimise insect diet and rearing practices and use selective breeding to maximise bioactive yield and efficacy. This research will be guided using chemical profiling and gene expression techniques to screen and select optimal rearing conditions and genetic lines.

Chemical extraction technologies will be studied to separate the bioactive compounds from the black solider fly larvae. These extracts will then be tested to understand their bioactivity, such as antioxidant and anti-inflammatory properties. By integrating economic analysis with consumer insights, we aim to understand acceptance of insect-based ingredients in the market, leading to industry growth.

This collaboration brings together expertise in insect breeding and rearing, biomass processing, extraction technologies, chemical characterisation, technoeconomics, and consumer insights. Led by Scion, the project will collaborate with the New Zealand Plant and Food Research Institute, NE Tech, National University of Singapore and A*STAR Singapore Institute of Food and Biotechnology Innovation.

The outcomes of this research will provide sustainable solutions for sourcing bioactive compounds from novel sources, create economic opportunities, and contribute to reducing global food waste. This initiative showcases how innovative science, and multidisciplinary approaches can meet the growing demand for alternative sources of protein and health products while fostering international collaboration and advancing sustainable biotechnology practices.