Judging Panel
Our judging panel comprises of F&B professionals with a diverse range of expertise in food science and nutrition, culinary arts, F&B consulting, consumer marketing, packaging design and materials.
judging panel
Food Categories
Plant-based Innovation
Adeline Chan
Senior Manager, Innovation & Technology, IPI
Adeline Chan
Senior Manager, Innovation & Technology, IPI
Adeline is Senior Manager, Innovation & Technology at IPI. She works closely with the agrifood and nutrition industry in Singapore, identifying companies’ technology and innovation gaps to resolve business challenges. She specialises in food side streams valorisation and food product formulations and has facilitated more than 25 successful projects between companies and organisations, gaining strong traction with relevant stakeholders within Singapore’s food ecosystem. She was the keynote speaker for the IPI’s event ‘Opportunities in AgriFood Side Stream Valorisation in Asia’ in July 2023. Adeline has more than 10 years’ experience in food manufacturing and in food service industry in both public and private sectors including Pokka and Health Promotion Board.
Brigitte Zeller
Founder, Start’In for Good and Senior Strategy Consultant, Healthy Marketing Team, Singapore
Brigitte Zeller
Founder, Start’In for Good and Senior Strategy Consultant, Healthy Marketing Team, Singapore
Brigitte has built 30+ years extensive international experience in the food and beverage (F&B) industry including 25 years in Asia, 5 years in Eastern Europe and 15 based in China. She had led local, regional, and global director positions in some of the largest multi-national food companies like Nestle, Unilever, Danone and Fonterra and brings extensive experience in brand & marketing, insight, innovation, category and strategic business development. She is passionate about creating value, from emerging to re-invented category, possessing broad expertise in finding strategic opportunities, crafting differentiated brands and added value propositions in diverse food categories from ready-to eat meals, healthy snacking, life style beverage, alternative proteins to functional nutrition baby to Healthy Aging. She has founded Start’In for Good in Singapore providing consultancy to F&B science- based startups or SME’s, B2B or B2C companies in their innovation journey to positively impact their food system and the Future of Food. She also serves as senior strategy consultant for the expert network of Healthy marketing Team (HMT), expert in branding, food, and health. She is also senior innovation adviser for IPI (Innovation partner for impact Singapore - governmental body) to support innovation in Food and Tech. She has an MBA from the Schulich School of Business (York University Canada) and emlyon Business School (France).
Charlotte Mei
Nutritionist and Founder, TheCharlotteMei
Charlotte Mei
Nutritionist and Founder, TheCharlotteMei
A nutritionist by training, Charlotte Mei is a presenter, a self-taught cook, and an all-round advocate for living consciously through our everyday actions. Her mission is to improve nutrition literacy and help people build a healthy relationship with food. Charlotte has delivered over 250 nutrition literacy workshops, including hands-on cooking workshops. She shares more nutrition tips on her weekly newsletter and easy recipes on her social media platforms for busy adults. Launched in 2022, her podcast In A Bite breaks down nutrition myths and touches on different areas of health and wellness. You can find more resources on her website at TheCharlotteMei.com
Evelyn Ong
Centre Director, Food Innovation and Resources Centre (FIRC)
Evelyn Ong
Centre Director, Food Innovation and Resources Centre (FIRC)
Evelyn Ong is the Centre Director of Food Innovation and Resources Centre (FIRC). She oversees the operations of the centre and establishes ecosystem partnerships to support food companies in innovation and growth. With over 18 years of experience in the food industry and a strong food science background, Evelyn previously worked in R&D and quality assurance roles in food manufacturing and ingredient companies. Her technical skills include food product development, consumer insight gathering, food safety management systems, and training. Beyond FIRC, she actively participates in the Technical Committee in Food Products under Singapore Food Standards Council and Singapore Institute of Food Science & Technology (SIFST).
Beverage Innovation
Brigitte Zeller
Founder, Start’In for Good and Senior Strategy Consultant, Healthy Marketing Team, Singapore
Brigitte Zeller
Founder, Start’In for Good and Senior Strategy Consultant, Healthy Marketing Team, Singapore
Brigitte has built 30+ years extensive international experience in the food and beverage (F&B) industry including 25 years in Asia, 5 years in Eastern Europe and 15 based in China. She had led local, regional, and global director positions in some of the largest multi-national food companies like Nestle, Unilever, Danone and Fonterra and brings extensive experience in brand & marketing, insight, innovation, category and strategic business development. She is passionate about creating value, from emerging to re-invented category, possessing broad expertise in finding strategic opportunities, crafting differentiated brands and added value propositions in diverse food categories from ready-to eat meals, healthy snacking, life style beverage, alternative proteins to functional nutrition baby to Healthy Aging. She has founded Start’In for Good in Singapore providing consultancy to F&B science- based startups or SME’s, B2B or B2C companies in their innovation journey to positively impact their food system and the Future of Food. She also serves as senior strategy consultant for the expert network of Healthy marketing Team (HMT), expert in branding, food, and health. She is also senior innovation adviser for IPI (Innovation partner for impact Singapore - governmental body) to support innovation in Food and Tech. She has an MBA from the Schulich School of Business (York University Canada) and emlyon Business School (France).
Evelyn Ong
Centre Director, Food Innovation and Resources Centre (FIRC)
Evelyn Ong
Centre Director, Food Innovation and Resources Centre (FIRC)
Evelyn Ong is the Centre Director of Food Innovation and Resources Centre (FIRC). She oversees the operations of the centre and establishes ecosystem partnerships to support food companies in innovation and growth. With over 18 years of experience in the food industry and a strong food science background, Evelyn previously worked in R&D and quality assurance roles in food manufacturing and ingredient companies. Her technical skills include food product development, consumer insight gathering, food safety management systems, and training. Beyond FIRC, she actively participates in the Technical Committee in Food Products under Singapore Food Standards Council and Singapore Institute of Food Science & Technology (SIFST).
Eric Neo
President, Singapore Chefs' Association
Eric Neo
President, Singapore Chefs' Association
Chef Eric Neo oversees the culinary operations of Capella Singapore, the 30-acre heritage property, situated in the heart of Sentosa island. Chef Eric is no stranger to the hospitality and F&B industry. He has worked across various luxury properties, including Marina Mandarin Hotel Singapore (now known as Park royal Collection Marina Bay), Crowne Plaza Changi Airport, InterContinental Singapore and most recently Capella Singapore, as their Executive Chef. Among his extensive list of awards and accolades, Chef Eric currently resides as President of Singapore Chefs' Association and the Chairperson of the Asian Culinary Institute Panel of Chefs. The celebrated chef is also a household name in Singapore’s sizzling culinary scene. Over the years, Chef Eric has amassed a humble following, having frequently starred on various television programs in his capacity as a guest judge and celebrity chef. Guests would recognize him from his appearance as a guest chef on local televised broadcast programs such as Channel 8’s King Of Culinary.
Yashna M. Harjani
Founder & Executive Director, VeVeva Nutrition
Yashna M. Harjani
Founder & Executive Director, VeVeva Nutrition
Yashna M. Harjani is the Founder-Executive Director of VeVeva Nutrition Pte Ltd. She is a Corporate Nutrition Specialist with over 25 years of experience in the nutrition-centric functional food, beverage, and supplement industry world; as well as in consultancy and start-up ventures. Yashna' s expertise extends from defining science-based product pipeline strategy to guiding product design, claims & communication, & research strategy; portfolio transformation; external advocacy; nutrition capability building; & external nutrition education strategy. Yashna has worked across a wide portfolio of food & beverages; and is well versed with nutrition claim linked regulations, the regulatory landscape, consumer health status & health & wellness trends in Asia, Middle East, North Africa & the US. As a consultant, Yashna has worked with prominent global and local food, beverage, and supplement manufacturers. Her deep understanding of nutrition science, the right nutrients & ingredients to support a range of concepts, local regulations, emerging health & wellness trends, & the competition, has enabled the delivery of robust pipeline strategy development; science-based product design, claims, communication & research road maps; & advocacy strategy. As a co-founder of Viana Beans, a healthy snack startup in Singapore and Malaysia, Yashna also has a deep understanding of the start-up world and the unique dynamics of small and medium-sized enterprises (SMEs). Prior to VeVeva & Viana, Yashna defined, implemented & lead the nutrition science strategy for PepsiCo in APAC, China and in her last role, she was the Director of Nutrition Science supporting India, Middle East & North Africa regions. Yashna supported a wide portfolio of products, in multiple countries across the Asia Middle East & North Africa sector. Yashna has also worked as a consultant in private practice supporting AFIC in Bangkok with weekly media alerts & communications; Herbalife, India as a distributor trainer; & PepsiCo, Thailand with compilation of regulatory, ingredient science, & claim substantiation dossiers. She also worked with Food & Nutrition Specialists Singapore, consulting with the food & beverage industry, supermarkets, hospitals & nursing homes.
Snack Innovation
Cindy Soh
Manager (Programmes), Asian Culinary Institute
Cindy Soh
Manager (Programmes), Asian Culinary Institute
Dr Cindy Soh is a Manager with Asian Culinary Institute (Nanyang Polytechnic) overseeing Programs. She is a food scientist by training with a special interest in food chemistry and cereal based food products. Cindy has worked in both the F&B as well as Food Manufacturing industries before joining the teaching profession.
Eric Neo
President, Singapore Chefs' Association
Eric Neo
President, Singapore Chefs' Association
Chef Eric Neo oversees the culinary operations of Capella Singapore, the 30-acre heritage property, situated in the heart of Sentosa island. Chef Eric is no stranger to the hospitality and F&B industry. He has worked across various luxury properties, including Marina Mandarin Hotel Singapore (now known as Park royal Collection Marina Bay), Crowne Plaza Changi Airport, InterContinental Singapore and most recently Capella Singapore, as their Executive Chef. Among his extensive list of awards and accolades, Chef Eric currently resides as President of Singapore Chefs' Association and the Chairperson of the Asian Culinary Institute Panel of Chefs. The celebrated chef is also a household name in Singapore’s sizzling culinary scene. Over the years, Chef Eric has amassed a humble following, having frequently starred on various television programs in his capacity as a guest judge and celebrity chef. Guests would recognize him from his appearance as a guest chef on local televised broadcast programs such as Channel 8’s King Of Culinary.
Ming Tan
Chef, Presenter, Business Owner
Ming Tan
Chef, Presenter, Business Owner
Ming has worked in food for over a decade as a chef, business owner and presenter. He has helmed TV programmes with Channel News Asia as a specialist host for 5 years, and has travelled the region working on food-related projects in Mongolia, Canada, Japan and much of Southeast Asia. He spends most of his free time thinking about his next meal.
Seyoung Yun
Global Sourcing Manager, GS Retail
Seyoung Yun
Global Sourcing Manager, GS Retail
Seyoung Yun is responsible for overseas purchasing for GS Retail. He has over 10 years of experience in F&B procurement, especially for convenience stores and supermarkets. He has a deep understanding of the global F&B market and a proven track record of success in negotiating and managing complex deals.
Functional Food Innovation
Adeline Chan
Senior Manager, Innovation & Technology, IPI
Adeline Chan
Senior Manager, Innovation & Technology, IPI
Adeline is Senior Manager, Innovation & Technology at IPI. She works closely with the agrifood and nutrition industry in Singapore, identifying companies’ technology and innovation gaps to resolve business challenges. She specialises in food side streams valorisation and food product formulations and has facilitated more than 25 successful projects between companies and organisations, gaining strong traction with relevant stakeholders within Singapore’s food ecosystem. She was the keynote speaker for the IPI’s event ‘Opportunities in AgriFood Side Stream Valorisation in Asia’ in July 2023. Adeline has more than 10 years’ experience in food manufacturing and in food service industry in both public and private sectors including Pokka and Health Promotion Board.
Cindy Soh
Manager (Programmes), Asian Culinary Institute
Cindy Soh
Manager (Programmes), Asian Culinary Institute
Dr Cindy Soh is a Manager with Asian Culinary Institute (Nanyang Polytechnic) overseeing Programs. She is a food scientist by training with a special interest in food chemistry and cereal based food products. Cindy has worked in both the F&B as well as Food Manufacturing industries before joining the teaching profession.
Ming Tan
Chef, Presenter, Business Owner
Ming Tan
Chef, Presenter, Business Owner
Ming has worked in food for over a decade as a chef, business owner and presenter. He has helmed TV programmes with Channel News Asia as a specialist host for 5 years, and has travelled the region working on food-related projects in Mongolia, Canada, Japan and much of Southeast Asia. He spends most of his free time thinking about his next meal.
Yashna M. Harjani
Founder & Executive Director, VeVeva Nutrition
Yashna M. Harjani
Founder & Executive Director, VeVeva Nutrition
Yashna M. Harjani is the Founder-Executive Director of VeVeva Nutrition Pte Ltd. She is a Corporate Nutrition Specialist with over 25 years of experience in the nutrition-centric functional food, beverage, and supplement industry world; as well as in consultancy and start-up ventures. Yashna' s expertise extends from defining science-based product pipeline strategy to guiding product design, claims & communication, & research strategy; portfolio transformation; external advocacy; nutrition capability building; & external nutrition education strategy. Yashna has worked across a wide portfolio of food & beverages; and is well versed with nutrition claim linked regulations, the regulatory landscape, consumer health status & health & wellness trends in Asia, Middle East, North Africa & the US. As a consultant, Yashna has worked with prominent global and local food, beverage, and supplement manufacturers. Her deep understanding of nutrition science, the right nutrients & ingredients to support a range of concepts, local regulations, emerging health & wellness trends, & the competition, has enabled the delivery of robust pipeline strategy development; science-based product design, claims, communication & research road maps; & advocacy strategy. As a co-founder of Viana Beans, a healthy snack startup in Singapore and Malaysia, Yashna also has a deep understanding of the start-up world and the unique dynamics of small and medium-sized enterprises (SMEs). Prior to VeVeva & Viana, Yashna defined, implemented & lead the nutrition science strategy for PepsiCo in APAC, China and in her last role, she was the Director of Nutrition Science supporting India, Middle East & North Africa regions. Yashna supported a wide portfolio of products, in multiple countries across the Asia Middle East & North Africa sector. Yashna has also worked as a consultant in private practice supporting AFIC in Bangkok with weekly media alerts & communications; Herbalife, India as a distributor trainer; & PepsiCo, Thailand with compilation of regulatory, ingredient science, & claim substantiation dossiers. She also worked with Food & Nutrition Specialists Singapore, consulting with the food & beverage industry, supermarkets, hospitals & nursing homes.
halal food Innovation (more judges to be announced)
Dewi Hartaty Suratty
Warees Halal Limited
Dewi Hartaty Suratty
Warees Halal Limited
Ms Dewi Hartaty Suratty was appointed as CEO of Warees Halal Limited on 1 October 2017. She has more than 20 years of experience in the Halal industry and was involved in the ASEAN Working Group on Halal Food, MABIMS Special Technical Committee on Halal Development, Singapore Food Standards Committee and the Food Innovation & Resource Centre Advisory Panel. Ms Dewi holds a Masters of Business Administration (With Distinction) from University Hull UK and Bachelor’s Degree (Honours) in Food Science & Technology from the National University of Singapore. At present, Ms Dewi also holds a concurrent appointment as Director (Asset Policy & Endowment) overseeing the development and management of community funds at the Islamic Religious Council of Singapore (Muis), a statutory board in-charge of Muslim affairs.
Muhammad Kamal Bin Khamis
President, Singapore Halal Culinary Federation
Muhammad Kamal Bin Khamis
President, Singapore Halal Culinary Federation
- Serves as the President of a registered society - Singapore Halal Culinary Federation (SHCF), also the co-founder of a Halal lifestyle consultant and management company - KitchenSq LLP and committee member of World Platform of Islamic Countries Culinary Societies (WICS). - Obtained his Diploma in Food & Beverage with University of Nevada, Las Vegas; and Applied Diploma in Nutrition and Food Science with Republic Polytechnic - Awarded the Excellence Service Award (EXSA) in 1997. Having experiences as a manager and cook at cafés, restaurants, catering, and events. - Delivered talks and masterclasses in several local, state, and international events. - Collaborated with government agencies, NGOs, corporations, media houses in Halal deliveries from Halal recipes to competitions. - An active allied educator, delivering industry related subject with SSG-WSQ approved training organisations alongside MOE secondary schools
judging panel
Sustainable Packaging Category
Kok-Yoong Chong
Head of Sustainability Hub (ASEAN), TÜV SÜD
Kok-Yoong Chong
Head of Sustainability Hub (ASEAN), TÜV SÜD
Mr. Kok-Yoong CHONG is trained in the academic fields of Biosciences and Food Technology. He brings with him a wealth of experience in food product development, spanning food packaging evaluation, food quality and safety testing. Additionally, he has played an integral role in advancing national and international food standardization initiatives, including participation in numerous international projects. Presently, he holds the position of Head of the Sustainability Services Hub (ASEAN), where he leads a team of scientists and engineers dedicated to pioneering independent third-party services in Testing, Inspection and Certification (TIC), with a specific emphasis on verifying sustainability claims across various industrial sectors.
Kimming Yap
Managing Director, Creativeans
Kimming Yap
Managing Director, Creativeans
With over 15 years of experience in branding and design strategies, he has transformed brands across a broad range of industries including technology, retail, healthcare, beauty, food and beverage, furniture, industrial, and government. Kimming’s works are a recipient of multiple design awards, and have been widely published and exhibited at international platforms such as Salone del Mobile, London Design Festival, and Triennale Design Museum. He is also the co-author of branding book ‘Are You Brand Dead?’, and is currently an Executive Committee Member of Design Business Chamber Singapore, a Council Member of Singapore Manufacturing Federation and Chairman of Lifestyle Industry Group, an Enterprise Singapore Management Consultant, and a Distinguished Professor at Shanghai Academy of Fine Arts. Committed to creating social and industry change, Kimming finds joy in imparting his knowledge to others to make the world a more creative place.
Mun Wai Lee
Strategic Lead, Innovation Ecosystem Development (Research & Enterprise), School of Materials Science and Engineering (MSE), Nanyang Technological University
Mun Wai Lee
Strategic Lead, Innovation Ecosystem Development (Research & Enterprise), School of Materials Science and Engineering (MSE), Nanyang Technological University
Dr Lee Mun Wai received her PhD from Nanyang Technological University and has more than 20 years of experience working on polymers and sustainable materials development. Throughout her career as a Senior Manager in the Food & Innovation Resource Centre (Singapore Polytechnic) and Senior Scientist at A*STAR, she has been helping companies in establishing competencies in food manufacturing and packaging capabilities. Some of her R&D innovation activities included personalised nutrition through 3D food printing and green packaging materials development. batch size of one manufacturing for Fast-moving Consumer Goods (FMCG) product hyper-personalisation. Dr Lee is currently a Strategic Lead in Innovation Ecosystem Development (Research & Enterprise) at NTU.
Keng Guan Lim
Manager, Packaging Innovation, Food Innovation and Resources Centre (FIRC)
Keng Guan Lim
Manager, Packaging Innovation, Food Innovation and Resources Centre (FIRC)
Lim Keng Guan is the Manager, Packaging Innovation Team of Food Innovation and Resources Centre (FIRC). The team focus on packaging development and recommendation, so as to aid in shelf-life extension of the packaged food products. The team conduct real-time and accelerated shelf-life testing (ASLT), quality and functional tests for packaging materials, as well as courses/workshops for both the public and professionals.
Keng Guan has a Bachelor in Food Technology (Hons) from Massey University, and has experience in projects involving various disciplines in food such as formulation, process, shelf-life, analytical research, etc. Keng Guan also participates in trade associations and workgroups, covering Food Standards, Packaging and Agri-food.
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