Nature’s Fynd Delays Singapore Manufacturing Facility Plans
American fermentation firm Nature’s Fynd, known for its dairy-free products made from fermented fungi-based protein, had originally intended to open a manufacturing facility in Singapore by 2022 or 2023. However, the company has put these plans on hold, with no updates on the local facility or product launch in Singapore at this time. Instead, Nature’s Fynd is focusing on expanding its presence in the US market and developing new products.
- Nature’s Fynd’s fungi-based protein is derived from a fungi microbe found in Yellowstone National Park.
- Although Singapore remains a target location for the future, the company is currently prioritizing its US retail expansion efforts.
TurtleTree Shifts Focus to US Market
Local biotech firm TurtleTree, which specializes in sustainably produced lactoferrin using precision fermentation, has decided to prioritize the US market for commercialization. CEO Fengru Lin stated that obtaining regulatory approval in the US is their primary goal before seeking approval from the Singapore Food Agency (SFA). While the US market is their main focus, TurtleTree sees Singapore as a valuable gateway to the rest of Asia.
- TurtleTree aims to capture the largest market in the world by leading with US regulation.
- Singapore is considered a key market for TurtleTree’s expansion plans in the future.
The Protein Brewery Expands to US and EU
Dutch fermentation company The Protein Brewery, which recently received regulatory approval from SFA to sell its fungal-based protein ingredient in Singapore, is concentrating on further expansions in the US and the EU. While exploring opportunities in Singapore’s consumer market, the company is primarily focused on growth in these key regions.
- The Protein Brewery is studying strategies to address the consumer market in Singapore.
- The company plans to expand its presence in the US and EU markets before fully entering the Singapore market.
Challenges and Opportunities in the Fermentation Industry
Food-tech investor Mr. Yip highlighted some challenges faced by companies entering the Singapore market, including limited manufacturing capacity and an underdeveloped ecosystem. One of the key obstacles hindering the global scale-up of fermentation technologies is the lack of sufficient bioreactor capacity, especially in the Asia-Pacific region.
- Singapore’s ScaleUp Bio facility offers contract manufacturing services to fermentation companies looking to scale up production.
- Companies like Nourish Ingredients are leveraging Singapore’s supportive ecosystem for regulatory approval and production capabilities.
Solar Foods Expands Production in Singapore
Finnish company Solar Foods, known for its fermented protein ingredient Solein, has launched limited-edition products in Singapore and is ramping up production with a new commercial-scale facility. The facility is expected to produce 160 tonnes of Solein annually, catering to the growing demand for novel protein in the food industry.
- Solar Foods has introduced innovative products in Singapore, such as chocolate ice cream infused with Solein.
- The company’s new facility will enable larger commercial use of Solein in various food products.
Analysis
The fermentation industry is experiencing significant growth and innovation, with companies like Nature’s Fynd, TurtleTree, The Protein Brewery, and Solar Foods expanding their presence globally. While Singapore remains a desirable market due to its favorable regulatory environment and strategic location in Asia, companies face challenges such as limited manufacturing capacity and regulatory hurdles. By prioritizing key markets like the US and EU, these companies are setting the stage for future growth and success in the fermentation industry. Singapore’s support for innovative food technologies, such as precision fermentation, underscores its role as a hub for sustainable and cutting-edge food production. As these companies continue to scale up production and introduce novel products, consumers can expect a wider range of plant-based and sustainable food options in the market, shaping the future of the food industry.