Marcus Ting, Nicole Wong Min Yee and Guo Wanyu
Chang Hin On, Paulie Teo, Nathan Poh Mau Qian
Koh Yee Chin, Heng Wei Ming Nathania, Manfred Ku Choo Yong
Winners at Big Idea Ventures, Big Foodivate Challenge 2021
On 18 September 2021, 3 of our student teams emerged as finalists in the Big Foodivate Challenge 2021 organised by Big Idea Ventures. The finalist teams did a round of live pitching to the jury panel where they were judged based on solution fit, innovation, creativity and feasibility. Ultimately, Team Ergo and Team Mr Koji emerged 1st place Food Process & Packaging Solutions and Alternative Proteins categories respectively. Team Kobee also emerged 3rd place in Functional Nutrition & Novel Ingredients category.
About the Competition
The Big Foodivate Challenge is a student pitch competition seeking the best ideas from young local talent to help Singapore reach it’s 30 by 30 goal of achieving 30% food security by 2030. This year, there were three categories of interest including Alternative Proteins, Functional Nutrition & Novel Ingredients as well as Food Process & Packaging Solutions.
About the Teams
1st Place, Food Process & Packaging Solution Category – Team Ergo
Team Ergo proposes the use of chitosan and ergothioneine from food waste to create an eco-friendly cling wrap – Ergofilm, which increases the quality and shelf life of produce. Chitosan and ergothioneine are both biodegradable and have been found to work synergistically in enhancing both antioxidant and antimicrobial properties, slowing food spoilage. Furthermore, by obtaining our raw materials from side-streams such as crustacean shells and mushroom trimmings, we hope to achieve a circular economy. Ultimately, Ergofilm aims to reduce both food wastage and the accumulation of plastic waste in our environment.
1st Place, Alternative Proteins Category – Team Mr Koji
Team Mr Koji had a vision to create fermented plant-based protein products that is rich in probiotics and protein through the valorisation of food waste in Singapore. After many attempts experimenting with Aspergillus Oryzae, otherwise known was Koji, the team came up with a range of prototypes – from snack to condiment, from sweet to savoury, in hopes to tackle the rising demand for alternative protein and the food waste problem in Singapore.
3rd Place, Functional Nutrition & Novel Ingredients Category – Team Ko-Bee Coffee
Propolis is a functional ingredient produced by bees. It is rich in polyphenols and flavonoids that have anti-cancer, anti-oxidative and anti-inflammatory properties which can bring multiple health benefits to the body. Their solution entails the inclusion of propolis into ready-to-drink coffee products, thereby transforming one’s regular caffeine fix into a functional all-in-one product.