Opening Address

Welcome Remarks and Opening Address

Guest of Honour: Mr Damian Chan, Chief Executive Officer, Singapore Food Agency

Mr Damian Chan will deliver an address on how Singapore can translate research and development into practical solutions that strengthen food resilience, and build trust in emerging food technologies through ecosystem partnerships and public engagement.

Keynote Panel

Beyond the Plate: Shaping Singapore's Future Pantry

The future pantry is not just about what we eat, but about how we live,
learn, and make choices in a changing food landscape. As we think about
growing Singapore’s food resilience, we need to move beyond consumer
acceptance and explore how future foods may impact other aspects of our
lives. This starts with the next generation of consumers and how their role
within the future of the food industry could play a part and what future
foods mean to our wider influences on food choices such as chefs,
nutritionists, and healthcare professionals. Our panel will also consider
what makes future foods meaningful in Singapore and explore how
di erent groups can play a role in supporting the adoption of future foods
into our diets.

Panellists:

- Arin Naidu (Senior Scitech Ecosystem Specialist, Good Food
Institute APAC)
- Vishal Vijay (Chief Executive Officer, Agrocorp International)
- Tang Li Yong (Business Development Lead, Vidacity)

Moderator: Prof Zhang Weiyu, Director of the Civic Tech Lab

Cooking Demo

Garlic & Cashew Cream Spinach Penne with shnedz Buffalo Bites

Garlic & Cashew Cream Spinach Penne with shnëdz Buffalo Bites
Chef Jeff Yew (shnëdz)

Contains:

Soy, wheat, and nuts

Cooking Demo

Nusantara Kerabu Soba featuring Quorn Meat Free Pieces & crispy tempeh

Nusantara Kerabu Soba featuring Quorn Meat Free Pieces, crispy
tempeh and locally grown Artisan Green leafy greens
by Chef Mel Dean (Kapowww)

Contains:

Egg, soy, wheat, coconut

Cooking Demo

Lor Mai Kai with locally produced mushrooms by Mushroom Buddies

Lor Mai Kai with locally produced mushrooms by Mushroom Buddies
by Chef Yeo Min (Museum of Food)

Contains:

Soy and wheat

Flash Talk

Why Future Foods Need Our Heritage Roots

by Emily Yeo (Museum of Food)

What happens when the comforting flavors of our past meet the cutting-
edge science of our future? In this heartfelt talk, Emily Yeo, co-founder of
Museum of Food, shares why future foods desperately need our heritage
roots. Drawing from her passion for preserving traditional flavors, she
offers a powerful reminder to today’s food innovators: to design a
sustainable tomorrow, let's first understand the recipes of yesterday. You
don’t need to be a scientist to care about the future of food—you just
need an appetite for the stories that tell us who we are, where we’ve
been, and where we are going.

Flash Talk

Between Fear and Freedom: Rethinking Food Allergies in a Changing World

by Dr. Thimo Ruethers, James Cook University

As Singapore's food landscape evolves to include insects, cultivated
meat and seafood, as well as plant-based alternatives, food allergies
raise urgent questions about safety, labelling, and inclusivity. Yet fear of
allergic reactions can outpace scientific evidence, prompting some
consumers to restrict their diets more than necessary. Drawing on
cutting-edge allergy research and molecular science, Dr Thimo Ruethers
separates myth from evidence and examines what we truly know about
allergy risks in tomorrow’s foods. His message balances caution with
empowerment: informed consumers make better, bolder, and safer food
choices.

Flash Talk

Tomorrow's Proteins — Healthier Choices for the Planet and You

by Nicole Wong, NUS Food Science and Technology

What comes to mind when you hear "alternative proteins"? Futuristic lab-
grown meat, plant-based burgers on supermarket shelves, or even
insects? Turns out, tomorrow's proteins might already be sitting in your
kitchen, think tofu, beans, and lentils! Join me as we explore their health
benefits and considerations, from protein quality to digestibility, and
beyond. And discover why they are one of the easiest, most overlooked
ways to support both your wellbeing and the planet, with practical ideas
for bringing more of them to your plate.

Cooking Demo

Nvive Protein Tomato Basil Soup & Nvive Braised Vegan Abalone

Nvive Protein Tomato and Basil Soup & Nvive Braised Vegan Abalone
by Chef Mark Han (Vivere Global)

Cooking Demo

Live cooking demonstration:

Kai Lan Salad Dressing featuring locally grown Hydrogreen
to enjoy with Mambo & Coco Lettuce, Mini Potato, Vegan dashi blanched
komatsuna / pasta
By Chef Joyce (Wakamama)

Contains:

Soy