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  Published in Food and Wine on Monday, September 15th 2025 at 9:22 GMT by The Straits Times
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Singapore Elevates Its Food Innovation Hub with the Launch of FrieslandCampina’s New Dairy Lab

Singapore’s burgeoning Food Innovation Hub (FIH) has taken a significant step forward with the inauguration of a state‑of‑the‑art laboratory operated by global dairy giant FrieslandCampina. The move not only bolsters the city‑state’s reputation as a “food hub of the 21st century” but also deepens ties between academia, industry and government in the quest for safer, more sustainable and healthier food.

A New Flag‑Bearing Facility

The newly unveiled laboratory sits on the FIH’s high‑tech campus in the central business district, occupying 3,000 square metres of advanced space. It is equipped with precision fermentation units, high‑throughput screening rigs, and a dedicated dairy‑cell cultivation bay—tools that allow FrieslandCampina to engineer next‑generation dairy products with reduced environmental footprints. The lab will enable the company to develop plant‑based milk alternatives, cultured dairy, and novel protein sources that meet the needs of increasingly health‑conscious consumers.

“By integrating our R&D capabilities with the ecosystem at FIH, we can accelerate the journey from lab‑bench to shelf,” said FrieslandCampina’s Head of R&D for Asia, Rakesh Jain. “Our focus is on producing high‑quality dairy proteins that also support circularity in the food supply chain.”

Strengthening Singapore’s Food Innovation Ecosystem

The partnership follows a series of initiatives by Singapore’s Ministry of Sustainability and the Environment (MSE) and the Singapore Food Agency (SFA) to position the country as a global center for food science. The FIH itself has been a collaborative venture of the government, private sector and academic institutions, offering shared infrastructure, expertise and market access to startups and established firms alike.

The new lab dovetails with the Singapore Institute of Technology’s (SIT) Dairy & Food Science program, which is already partnering with FrieslandCampina on a joint research fellowship. Students and researchers will have access to the lab’s equipment, gaining hands‑on experience with cutting‑edge techniques such as microbial fermentation and CRISPR‑based gene editing.

“Having a major industry player on site is a huge draw for students,” said SIT’s Professor Lim Wei‐Chin. “It creates a tangible pipeline from classroom to industry, and it aligns perfectly with our industry‑partner‑driven curriculum.”

A Broader Portfolio of Collaboration

While FrieslandCampina’s lab is the headline of the expansion, the FIH is also welcoming other partners, including Singaporean startup VitaDairy and Dutch company Kramer Foods. These collaborations will cover everything from nutraceutical enrichment to sustainable packaging solutions, ensuring the hub remains a one‑stop shop for end‑to‑end food innovation.

The MSE’s “Zero‑Waste Food Innovation Programme” has earmarked funding for interdisciplinary projects that leverage the new lab’s capabilities. For instance, a joint venture between the lab and the National University of Singapore (NUS) will explore biodegradable protein films to replace conventional plastic packaging.

Implications for the Dairy Industry

The lab’s emphasis on cultured dairy signals a shift in the global dairy landscape. Traditional dairy farming is under scrutiny for its greenhouse‑gas emissions, land use, and animal welfare concerns. Cultured dairy—produced by fermenting microbial cultures that replicate the protein structure of cow’s milk—offers a potentially lower‑impact alternative.

FrieslandCampina has already launched “Cultured Dairy” in the European market, and the Singapore lab will help localize the technology for Asian taste profiles. The company plans to introduce a line of cultured yogurt and cheese‑style products by the end of 2026, leveraging the FIH’s distribution network.

Future Outlook

The FIH’s expansion underscores Singapore’s long‑term strategy to lead in food security and innovation. By hosting world‑class labs, fostering academia‑industry synergies, and incentivising research that aligns with sustainability goals, the city‑state is building a resilient food ecosystem.

As the lab ramps up operations, industry observers will be watching closely for breakthroughs that could redefine dairy consumption in the region. If successful, the partnership could set a new standard for how global food companies and local innovation hubs collaborate to create a healthier, more sustainable food future.