Member Get Together, 29 June 2022, Creating and Producing Future Food

In this session, we have invited Mondelez, Changi General Hospital (CGH), The GOOD Meat, Asia Sustainable Foods Platform (ASF) to join us in the fireside chat on Creating and Producing Future Food.

Ms Situn Misra, Open Innovation Lead, AMEA of Mondelez, opened the session where she shared about how snacking is evolving and has a broader role in consumers’ lives and there is a rising appetite for functional snacks that are geared towards sustenance and nourishment.

Adj Asst Prof Samuel Chew, Senior Consultant of CGH, continued to share that rapid population ageing is a global phenomenon. There is a high prevalence of risk of malnutrition in community dwelling older adults that could adversely affect their physical and mental functioning. Higher protein dietary intake and good nutrition can help limit age-related declines in muscle mass.

Mr Aaron Yeo, Director of Operations of The Good Meat moved on to share how GOOD Meat uses far fewer resources by making meat from cells, resulting in reduced carbon emissions and land usage. He also discussed on building confidence in the communities regarding self-cultured meat and improving its accessibility and affordability.

Ms Geraldine Goh, Chief Revenue Officer of ASF, highlighted how Asia Sustainable Food Platform is positioning to be the end-to-end partner of choice, to accelerate the commercialisation of sustainable food in Asia.