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FHA Seminar
📅 Date: 8-10 April 2025
📌 Venue: Singapore Expo, Hall 5
The FHA Seminar brings together industry leaders, experts, and innovators to discuss key trends, regulatory updates, and advancements shaping the future of food. Over three days, attendees will gain insights into food standards, health and wellness trends, halal food regulations, and cutting-edge innovations in food services.
Programme
💡 Theme: Food Standards and Regulations
| 11:00 AM - 12:00 PM | SS632 Specification for Organic Primary Produce With growing global interest in organic produce, how can shoppers ensure they are getting truly organic products? SS 632: Specification for Organic Primary Produce sets the benchmark for organic certification in Singapore, providing clear guidelines for organic farming, food safety, and sustainability. In this panel discussion, we will explore how SS 632 helps consumers make informed choices, builds trust in organic labels, and ensures transparency in the supply chain. The discussion will also address common misconceptions about organic produce and the challenges of affordability. Panellists: 👤 Chong Nyet Chin, Director (Food Safety & Quality), NTUC Fairprice Co-operative Ltd 👤 Tai Seng Yee, Executive Director, Zenxin Agri-Organic Food Pte Ltd Moderator: 🎤 Richard Khaw, Chief Product & Technology Officer, Genesis Bioscientific Pte Ltd |
| 12:00 PM - 1:00 PM | SS630 Code of Practice for the Processing and Handling of Cook-Chill Food SS 630 provides comprehensive guidelines for the processing and handling of cook-chill food, covering key aspects such as cooking, chilling, portioning (hot or cold), reheating, and serving. These standards ensure food safety, quality, and efficiency in mass food production. Join us to hear from the standard developers and gain valuable insights into how SS 630 has supported industry leaders in optimising operations and ensuring food integrity. Panellists: 👤 Gan Heng Hui, Founder, Kairos Integrated Food Solutions Pte Ltd 👤 Ho Wee Fun, Head (Health, Safety & Environment), Fairprice Group – Food Services 👤 Lianey Yeap, Vice President, Quality Assurance, SATS Ltd Moderator: 🎤 Richard Khaw, Chief Product & Technology Officer, Genesis Bioscientific Pte Ltd |
| 1:00 PM - 2:00 PM | Lunch Break |
| 2:00 PM - 3:00 PM | Food Testing Requirements for Ready To Eat Food This panel session examines essential testing requirements for ready-to-eat (RTE) products, addressing challenges manufacturers face in meeting regulations. Industry experts will share insights on quality assurance methods and best practices for maintaining food safety. Panellist: 👤 Eunice Ng, Technical Director - Ugene Laboratories Pte Ltd 👤 Sng Mui Tiang, Division Director, Setsco Services Pte Ltd Moderator: 🎤 Richard Khaw, Chief Product & Technology Officer, Genesis Bioscientific Pte Ltd |
| 3:00 PM - 3:30 PM | Regulatory Insights for Functional and Performance Foods With the rising demand for functional and performance nutrition products, this session will provide practical insights for food manufacturers, brand owners, and distributors looking to successfully position functional and performance nutrition products in the evolving regulatory space. Speaker: 👤 Liza Tan, Regulatory Affairs Lead, Asia, Glanbia Performance Nutrition |
| 3:30 PM - 5:00 PM | EU Food Safety and Quality - Trade Opportunities Unlocked by the EU-Singapore FTA The EU is renowned for its high quality and safety standards of agri-food products, while protecting tradition and authenticity through geographical indications. This session will focus on trade opportunities unlocked by the EU-Singapore FTA and the wider region of Southeast Asia. The public will be able to interact with EU representatives and discover successful business stories of importing and supplying European products into Singapore. Organised By: 🌐 EU Pavilion |
💡 Theme: Health & Wellness | Halal Food Landscape
| 11:00 AM - 11:30 AM | Gen Z Health & Wellness Priorities Glossy is out, messy is in. Explore this cohort's changing approach to health and what they want from food, drinks and snacks to achieve their wellness goals. Speaker: 👤 Rachel Tan, Senior Strategist, Food & Drink, WGSN |
| 11:30 AM - 1:00 PM | Personalised Nutrition & Functional Food Discussion Forum conducted by Centre for Applied Nutrition, Temasek Polytechnic & Future Food Alliance (FFA), FM-COI 11:30 AM - 11:40 AM – Introduction to our R&D capabilities at the Centre for Applied Nutrition Services and FFA Speaker: 👤 Kalpana Bhaskaran, Deputy Director, Industry Partnerships, School of Applied Science, Temasek Polytechnic 11:40 AM - 11:55 AM – Personalised Nutrition for Aging in Place and Longevity Discover how personalised nutrition can support healthy aging by tailoring diets to genetic, metabolic, and lifestyle factors. A/Prof Dr. Reshma Merchant will explore the aging in place model and the nutrients that help prevent age-related diseases, enhance cognitive function, and promote longevity. Learn about the latest advancements in geriatric medicine and nutrition for healthier aging. Speaker: 👤 Reshma Merchant, Head and Senior Consultant, Division of Geriatric Medicine, National University Hospital, Singapore 11:55 AM - 12:50 PM – Innovation to Impact: Formulating Novel Food Products for the Aging Population With the aging population growing, the demand for functional and fortified foods is rising. This panel brings together industry experts to discuss: • Innovative ingredients and functional foods • Technology and food processing advancements • Sensory and cultural considerations • Addressing health concerns (muscle loss, cognition, digestion, etc.) • Market trends, regulations, and future opportunities Panellists: 👤 Ang Khim Wee, Head of Business Development, Lim Kee Manufacturing Pte Ltd. 👤 Eunice H. Pang, Ph.D, Deputy Director, Policy and Strategy Development, Health Promotion Board 👤 Reshma Merchant, Head and Senior Consultant, Division of Geriatric Medicine, National University Hospital, Singapore 👤 Yiru Shen, Founder, Gentle Foods, Gentle Group Moderator: 🎤 Kalpana Bhaskaran, Deputy Director, Industry Partnerships, School of Applied Science, Temasek Polytechnic 12:50 PM - 1:00 PM – Tasting of Functional Food Samples |
| 1:00 PM - 2:00 PM | Lunch Break |
| 2:00 PM - 2:30 PM | Unlocking Consumer Trust: Strategies for Brand Engagement in the Muslim Market This session delves into the latest research on consumer trust and brand engagement of Muslim consumers. It explores how businesses can align with evolving consumer expectations by embracing Halal assurance, cultural relevance, and ethical commitments to foster trust and loyalty. Attendees will gain actionable insights from the TRUST Framework, uncovering strategies for meaningful engagement through digital platforms, community-driven initiatives, and personalized experiences. Speaker: 👤 Fazal Bahardeen, CEO, CrescentRating & HalalTrip |
| 2:30 PM - 3:15 PM | Halal in Singapore: Bridging Trust Between Communities and Businesses Join MUIS to learn how Singapore builds trust in its halal ecosystem through standards and public education: • Discover how Singapore successfully balances religious requirements with business needs through its robust certification framework • Learn about MUIS’ systematic audit processes and Halal Competency Assessment (HCA) that ensure consistent halal compliance across the food supply chain • Understand how public education and business engagement initiatives have strengthened trust between communities while creating opportunities for business growth • Gain insights into Singapore's journey in becoming a trusted authority in the global halal market This session will benefit both businesses interested in halal certification and consumers seeking to understand Singapore's approach to building a trusted halal ecosystem. Speakers: 👤 Diana Beetsma, Head, Governance and Standards | Halal Development , Islamic Religious Council of Singapore (MUIS) 👤 Nur Aini Hamid, Head, Stakeholder Engagement | Halal Development, Islamic Religious Council of Singapore (MUIS) |
| 3:15 PM - 4:15 PM | Indonesia’s Mandatory Halal Law: Challenges and Opportunities for International Brands With Indonesia enforcing stricter halal regulations, businesses in the F&B industry must adapt to remain compliant and competitive. This seminar provides key insights into the regulatory landscape, certification challenges, and strategic opportunities in Indonesia’s growing halal market. Session 1: Regulatory Aspects of Halal Compliance An in-depth look at Indonesia’s latest halal regulations, including the role of BPJPH, mandatory certification requirements, and the impact on local and international businesses. Learn how to navigate compliance challenges and align with global halal standards. Speaker: 👤 Ir. Muslich, M.Si., Halal Partnership and Audit Services Director, LPPOM MUI Session 2: Technical Aspects of Halal Certification A step-by-step guide to halal certification in food production, covering Halal Product Assurance System. Gain practical strategies to streamline certification while maintaining product quality. This seminar is essential for F&B professionals, business owners, and compliance officers seeking to leverage halal certification for growth and market expansion in Indonesia and beyond. Speaker: 👤 Naomi Carissa Intaqta, International Halal Partnership, LPPOM MUI |
| 4:15 PM - 4:45 PM | Conclusion of the Halal Market Landscape Speaker: 👤 Mohamed Khair Bin Mohamed Noor, CEO, Chief Consultant & Master Trainer, SuChi Halal Consultants |
💡 Theme: Innovating Food: AI, Workforce Development & Sustainability
Organised by Asian Culinary Institute – Nanyang Polytechnic Learning Studio (ACI-NYP Learning Studio)
| 11:00 AM - 11:45 AM | Food Waste Management: Exploring Innovative Solutions and Practices to Reduce Waste in the F&B Sector Globally, food waste management is a critical issue, with almost one-third of all food produced being wasted, according to a United Nations report. Innovative solutions are being developed to tackle this challenge. This talk will provide insights into some of the latest innovations solutions to tackle these challenges. Speaker: 👤 Roger Chan, Senior Lecturer, Nanyang Polytechnic |
| 12:00 PM - 12:45 PM | Innovations in Healthy Beverage Development Discover the latest advancements in creating concentrated and functional beverages. Learn about the innovative active ingredients used and the journey of developing healthy beverages that cater to modern consumer demands. This talk will provide valuable insights into the process of product development, from concept to market, and highlight the importance of partnerships in driving innovation. Speaker: 👤 Stewart Tan, Senior Lecturer, Nanyang Polytechnic |
| 12:45 PM - 1:30 PM | Lunch Break |
| 1:30 PM - 2:00 PM | Unlock AI Opportunities for Food Services Overview on AI and Generative AI capabilities and common Challenges faced by food services industry for AI adoption. Sharing on F&B use cases with demos in the areas of Customer Engagement, Human Resource Management & operational efficiency. Speaker: 👤 Sophia Wei, Assistant Director, Nanyang Polytechnic |
| 2:15 PM - 3:00 PM | Appreciation of Ishikawa Sake Ishikawa Prefecture is located in the Western, Chubu region of Japan. Blessed geographically with natural spring water from Mt. Hakusan as well as locally harvested sake rice, sake brewed from Ishikawa is known to be one of the finest since the olden days. Learn about the flavors of Ishikawa sake from different breweries in different parts of the region and get a chance to taste different sakes. Speakers: 👤 Christycia Goh, Project Manager of Ishikawa Division, JETRO Singapore 👤 Takuya Kitada, Director of Ishikawa Division, JETRO Singapore |
| 3:15 PM - 4:00 PM | In-demand Skills and Competencies for Food Services Sector in Singapore Discover how to enhance your staff's capabilities and explore the in-demand skills within Singapore's food services sector. Learn about the available support for lifelong learning, helping both companies and individuals stay relevant in the near future. Speaker: 👤 Daryl Chung, Deputy Manager, Asian Culinary Institute |
| 4:15 PM - 5:00 PM | Journey of Cells to Eatable Meat As part of our efforts to meet Singapore’s 30 by 30 goal, sustainability and green components are major goals. Cultured meat represents a sustainable approach to meat production. It is cultivated from animal cells, significantly reducing land use, eliminating the need for animal slaughter, and enhancing food security for Singapore. Speaker: 👤 Harini Mohanram, Senior Lecturer, Nanyang Polytechnic |
Seminars are free to attend for all registered trade visitors.
