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Ajinomoto’s Atlr.72 expansion into Solein-powered pastries marks one of the most significant consumer-facing deployments of air-fermented protein to date. Mochelie sits at the intersection of Japanese confectionery craft, environmental minimalism, and the new industrial biotech frontier.

At the heart of the protein innovation surge in Asia-Pacific, the Bezos Centre @ NUS and Enterprise Singapore joint competition has delivered its first crop of winners: Magic Valley (Australia), Fermeate (USA) and Terra Bioindustries (Canada). These three global players each secured up to S$175,000 (≈US$128k) plus in-kind support and ecosystem access.

Singapore has delayed its “30 by 30” plan transforming into a hybrid sovereignty strategy, by balancing domestic food production with structured import reliance. It signals a more pragmatic stance, one where sovereignty is shared with trusted partners rather than pursued in isolation.

PARIMA’s approval by the Singapore Food Agency for its cultivated chicken marks the first-ever European clearance for a cultivated meat product and a defining shift for global regulatory convergence. The company, born from the merger of Gourmey and Vital Meat, worked collaboratively with SFA to validate the safety and transparency of its production model. The result: a proof-of-concept that cultivated meat can be both industrially viable and regulator-ready.

Singapore food outlet closures are accelerating (≈307/month in 2025), driven by rent, manpower levies and food inflation. Consumer spend is shifting to at-home eating and convenience channels. RTE/RTH baskets expand (supermarkets, RedMart, 7-Eleven), while plant-based becomes a core building block: Impossible/Quorn in mainstream freezers; Growthwell’s HAPPIEE! pushes localised seafood/meat analogues; private-label ready meals scale. Net effect: fewer mid-tier dine-ins, more h

A Nature study highlights the hierarchy of protein acceptance in Singapore - conventional chicken > plant-based > cultivated chicken. Despite Singapore’s pioneering regulatory stance, cultivated meat remains an “option of interest” rather than a preferred choice.

New Zealand and Singapore are co-investing NZD $3 million into solving hybrid meat’s biggest problem: nobody’s really buying it yet. The project, co-led by University of Canterbury and the National University of Singapore, is building an affordable, flavour-forward hybrid protein that grows real animal cells on plant-based scaffolds made from agri-waste.