Innovation centres giving more R&D support to firms here

Facilities are important in helping companies remain competitive: Enterprise Singapore

SMH Food operations director Johnson Tay with his firm's ready-to-eat lor mai kai dish. Six months of experiments with the Food Innovation and Resource Centre resulted in a shelf-stable product that can be exported.
SMH Food operations director Johnson Tay with his firm's ready-to-eat lor mai kai dish. Six months of experiments with the Food Innovation and Resource Centre resulted in a shelf-stable product that can be exported. ST PHOTO: ZHANG XUAN
Dr Sowrirajalu Bhuvana (left), senior manager of technology with the Environmental and Water Technology Centre of Innovation at Ngee Ann Polytechnic, helped Firmbase's Pung Choong Theng develop a water membrane that does not clog up easily.
Dr Sowrirajalu Bhuvana (left), senior manager of technology with the Environmental and Water Technology Centre of Innovation at Ngee Ann Polytechnic, helped Firmbase's Pung Choong Theng develop a water membrane that does not clog up easily. ST PHOTO: NG SOR LUAN
Seow Bei Yi
Business Correspondent
Updated
Jul 01, 2019, 05:21 AM
Published
Jul 01, 2019, 05:00 AM
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Australians may finally be able to savour SMH Food's popular ready-to-eat lor mai kai, thanks to some clever thinking at one of Singapore's centres of innovation (COI).

The centre tackled a problem that had long been frustrating SMH Food - how to extend the shelf life of the savoury, meaty dish of steamed glutinous rice long enough for it to be exported to places like Australia.

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A version of this article appeared in the print edition of The Straits Times on July 01, 2019, with the headline Innovation centres giving more R&D support to firms here. Subscribe

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