You don’t have to be a foodie to know that alternative proteins, meatless cuisine and sustainable foods are increasingly part of our lives.
There are already plenty of brands and companies out there – with more coming into the market in 2024. According to a Straits Times report, there has been a 700 percent increase in the plant-based startup scene within the last four years, and 60 alternative protein start-ups in Singapore to address these barriers with the common goal of developing cheaper, sustainable and more nutritious food.
But do they taste as good as the real thing? A common perception is that such foods are mostly expensive, non-nutritive and unappetising.
That’s where the Flavours of Tomorrow Festival comes in. The inaugural event on Jan 20 and 21 challenges these notions and aims to introduce a whole new cuisine to festivalgoers.
Presented by CapitaLand’s Singapore Science Park, Innovate 360, and NUS Enterprise at Singapore Science Park 2, the festival presents groundbreaking creations developed by local agritech, foodtech and food service companies such as Hegg, Kobashi, Oatside, Paan Kitchen, and Shandi Global, for all to try.
Expect a vibrant melting pot of innovative entrepreneurs, each armed with their unique brand of deliciousness. “These culinary trailblazers are shaking up the industry, proving that you can have your cake and save the planet, too,” says Sean Mak, CEO of Innovate 360.
Additionally, the festival will introduce an affordable and sustainable food and retail market along with talks and workshops by experts on plant-based nutrition, alternative protein creation, and sustainability to help you understand and appreciate the benefits of eating plant-based and alternative proteins.
There will also be a lucky draw where prizes include culinary experiences, hotel stays, and vouchers.
Flavours of Tomorrow Festival takes place on Jan 20 and 21 from 10am to 8pm at Teletech Park, Singapore Science Park 2. Find out more at www.flavoursoftomorrow.com.
