Judging Panel

Adeline Chan

Senior Manager, Innovation & Technology, IPI

Adeline 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 over 10 years of experience in Food Manufacturing and in the 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 has built over 40 years of international experience in the Food & Beverage industry including 25 years in Asia, 5 years in Eastern Europe, and 15 years in China. She 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 and 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, lifestyle beverage, alternative proteins to functional nutrition baby to Healthy Aging.

She founded Start’In for Good in Singapore providing consultancy to F&B science-based startups, SME, 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) to support innovation in Food & 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

A nutritionist by training, Charlotte Mei is a presenter, 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 www.thecharlottemei.com.

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).

Brigitte Zeller

Founder, Start’In for Good and Senior Strategy Consultant, Healthy Marketing Team, Singapore

Brigitte has built over 40 years of international experience in the Food & Beverage industry including 25 years in Asia, 5 years in Eastern Europe, and 15 years in China. She 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 and 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, lifestyle beverage, alternative proteins to functional nutrition baby to Healthy Aging.

She founded Start’In for Good in Singapore providing consultancy to F&B science-based startups, SME, 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) to support innovation in Food & Tech.

She has an MBA from the Schulich School of Business (York University Canada) and Emlyon Business School (France).

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 the Singapore Chefs' Association and 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 will recognize him from his appearance as a guest chef on local televised broadcast programmes such as Channel 8’s 'King Of Culinary'.

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).

Yashna M. Harjani

Founder & Executive Director, VeVeva Nutrition

Yashna M Harjani, the Founder and Nutrition Director, brings to the table over 30 years of Food and Beverage Nutrition experience – 14 of which were with PepsiCo International in Bangkok, Shanghai and Dubai. She led the Nutrition Strategy for a wide portfolio of products, across Asia, Middle East and North Africa. Yashna also Co-Founded her own bean-based snack startup, Viana Beans, in Singapore and Malaysia, and she understands startup protocols and challenges very well.

Prior to PepsiCo, Yashna consulted and worked with the Asian Food Information Centre, Bangkok; Herbalife, India; and Food and Nutrition Specialists Pte Ltd, Singapore.

As a Nutrition Consultant, Yashna supported the Food & Beverage industry with healthier product design, claims and communications. She worked as a Dietitian with Thomson Medical Centre and Raffles Medical Centre in Singapore, and a fitness centre in India. She was also a Nutrition Consultant with NTUC FairPrice, Singapore, and trained and worked as a Worksite Wellness Facilitator with the Company Wellness Centre (NPB and Johnson and Johnson JV) in Singapore.

Cindy Soh

Manager (Programmes), Asian Culinary Institute

Cindy Soh is a Manager with the Asian Culinary Institute (Nanyang Polytechnic) overseeing Programmes. 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 industry as well as Food Manufacturing industries before joining the teaching profession.

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 the Singapore Chefs' Association and 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 will recognize him from his appearance as a guest chef on local televised broadcast programmes such as Channel 8’s 'King Of Culinary'.

Ming Tan

Chef, Presenter, Business Owner

Ming has worked in food for over a decade as a Chef, Presenter, and Business Owner. 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.

Loh Win Nie

Acting Head, Centre for Applied Nutrition Services, Temasek Polytechnic

Acting Head, Centre for Applied Nutrition Services, Temasek Polytechnic

Win Nie serves as the Acting Centre Head at Temasek Polytechnic's Centre for Applied Nutrition Services, bringing to the role over a decade of comprehensive experience in the fields of nutrition and dietetics. Her professional journey is marked by deep expertise in specialised areas such as diabetes care, geriatric, and renal nutrition. Beyond her clinical and nutritional expertise, Win Nie has distinguished herself in academia and project management, particularly within health and nutrition areas. Her dedication to education and nurturing the next generation of nutrition professionals is evidenced by her tenure as a lecturer, where she has been instrumental in managing projects that bridge theoretical knowledge with practical applications in health and nutrition. As a passionate advocate for the transformative power of nutrition, Win Nie's mission extends beyond the classroom. She aims to influence a wide spectrum of future food industry players, from emerging farmers to aspiring dietitians, underscoring the critical role of proper nutrition in shaping healthier communities and a more sustainable food

Adeline Chan

Senior Manager, Innovation & Technology, IPI

Adeline 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 over 10 years of experience in Food Manufacturing and in the Food Service Industry in both public and private sectors, including Pokka and Health Promotion Board.

Cindy Soh

Manager (Programmes), Asian Culinary Institute

Cindy Soh is a Manager with the Asian Culinary Institute (Nanyang Polytechnic) overseeing Programmes. 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 industry as well as Food Manufacturing industries before joining the teaching profession.

Ming Tan

Chef, Presenter, Business Owner

Ming has worked in food for over a decade as a Chef, Presenter, and Business Owner. 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, the Founder and Nutrition Director, brings to the table over 30 years of Food and Beverage Nutrition experience – 14 of which were with PepsiCo International in Bangkok, Shanghai and Dubai. She led the Nutrition Strategy for a wide portfolio of products, across Asia, Middle East and North Africa. Yashna also Co-Founded her own bean-based snack startup, Viana Beans, in Singapore and Malaysia, and she understands startup protocols and challenges very well.

Prior to PepsiCo, Yashna consulted and worked with the Asian Food Information Centre, Bangkok; Herbalife, India; and Food and Nutrition Specialists Pte Ltd, Singapore.

As a Nutrition Consultant, Yashna supported the Food & Beverage industry with healthier product design, claims and communications. She worked as a Dietitian with Thomson Medical Centre and Raffles Medical Centre in Singapore, and a fitness centre in India. She was also a Nutrition Consultant with NTUC FairPrice, Singapore, and trained and worked as a Worksite Wellness Facilitator with the Company Wellness Centre (NPB and Johnson and Johnson JV) in Singapore.

Alex Teo

Industry Transformation Advisor, Food Internationalisation, Singapore Business Federation, Singapore Food Manufacturer's Association

With over 14 years of expertise in Strategic Business Planning, Framework Development, and Food Compliance spanning the APAC regions, Alex Teo possesses a wealth of experience. He holds both a Master and Bachelor of Science in Management, along with Diplomas in International Trade and a Diploma in Nutrition Science.

Having contributed to both small and medium enterprises (SMEs) and international multinational corporations (MNCs), Alex is currently dedicated to assisting local SMEs. His focus lies in evaluating their food export processes, encompassing aspects such as international product design, compulsory nutritional and ingredient requirements for diverse markets, allergen management programs, and broader areas including supply chain, international trademark, and cross-border trade compliances.

Dewi Hartaty Suratty

Chief Executive Officer, Warees Halal Limited

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 from University Hull UK and a Bachelor’s Degree in Food Science & Technology from the National University of Singapore.

At present, 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

- 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 the 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.

Siti Saifa Hussain

Lecturer, Nutritionist, Temasek Polytechnic

Siti graduated with a Masters in Nutrition. Prior to completing her Masters, Siti completed her Diploma in Food Science and Technology and a Bachelor of Science (Human Nutrition).

She started her career in the field of Nutrition with the Health Promotion Board where she was involved in nation-wide health promotion programmes. She worked in a team to develop programmes targeted to improve the nutritional status of the school children and youth. She was also actively involved in community outreach programmes for Malay communities.

She then moved on into the academic field as a lecturer at Temasek Polytechnic. She has been involved in teaching full-time diplomas for over 13 years and is also Coordinator of the Student Internship Programme (SIP) for the Diploma in Food, Nutrition and Culinary Science.

Siti is also involved in the development of short courses and modules for the Continuing Education Training in the area of Nutrition with focus on Geriatric and Specialised Nutritional Needs. She has vast experiences in teaching adult learners for more than 8 years.

Throughout her career in Temasek Polytechnic, other than her academic role, Siti has been involved in various Nutrition and Food Science-related projects with the local healthcare institutions and various companies. Those projects include work in Clinical and Community Nutrition and Product Development.

Siti is part of the Working Group Committee on the development of the Singapore Standard Guidelines on Nutrition and Food Service for children. Together with the consultancy work, she is currently working with an organization on nation-wide health promotion programmes. She is also involved in various recipe development projects with industries.

Dr Lee Mun Wai

Strategic Lead, Innovation Ecosystem Development (Research & Enterprise), School of Materials Science and Engineering (MSE), Nanyang Technological University (NTU)

Dr Lee Mun Wai received her PhD from Nanyang Technological University (NTU) 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 include 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 is the Manager of the Packaging Innovation Team of Food Innovation and Resources Centre (FIRC). The team focuses on Packaging Development and Recommendation, so as to aid in shelf-life extension of the packaged food products. The team conducts real-time and accelerated shelf-life testing (ASLT), quality and functional tests for packaging materials, as well as courses and 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 Agrifood.

Kimming Yap

Managing Director, Creativeans

With over 15 years of experience in branding and design strategies, Kimming has transformed brands across a broad range of industries including Technology, Retail, Healthcare, Beauty, Food & 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 the Salone del Mobile, London Design Festival, and Triennale Design Museum.

He is also the Co-Author of the 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, Chairman of Lifestyle Industry Group, an Enterprise Singapore Management Consultant, and a Distinguished Professor at the 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.

Kok-Yoong Chong

Head of Sustainability Hub (ASEAN), TÜV SÜD​

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 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.