The Singapore Food Agency (SFA) has allocated $42 million to fund 11 innovative projects related to future foods and food safety as part of the Singapore Food Story (SFS) R&D Programme. The projects were selected through two grant calls, focusing on strengthening alternative protein products and developing non-animal methodologies for toxicological evaluation.

The funded projects include initiatives such as developing gastrointestinal efficiency technologies, producing Omega-3 enriched lipids through fermentation, enhancing microalgae biomass properties, and creating advanced safety assessment platforms. Additionally, the Centre for Precision Fermentation and Sustainability (PreFerS) has received funding to translate research into market-ready solutions for producing high-value ingredients like healthy lipids and functional proteins. Dr. Ngin Hoon Tong, Senior Director of SFA's Science and Technology Division, highlighted the importance of investing in novel foods to enhance food resilience and position Singapore as a leader in sustainable food innovation.