Innovation Challenges

Cocoa Alternatives for the Future

As demand for chocolate continues to grow, so does the need for more sustainable and resilient ingredient solutions. While cocoa remains at the heart of chocolate’s identity, factors such as changing climate conditions, land use pressures, and evolving consumer expectations are prompting the industry to explore new possibilities.

We are exploring the potential of cocoa alternatives that can meet growing demand, reduce environmental impact, and unlock new value chains.

The goal of this challenge is to identify and validate novel ingredients and/or transformative processing methods that can deliver a chocolate-like experience, focusing on flavour, sensory performance, sustainability, and affordability.

What We Are Looking For

• Delivers a flavour profile that closely matches cocoa, including aroma and sensory complexity, to be suitable for chocolate applications
• Must be easily incorporated into chocolate formulations, behaving similarly to cocoa ingredients in terms of taste, texture, and blending behaviour

• Must be physically stable and manageable during processing, with appropriate moisture levels and texture that do not disrupt existing manufacturing workflows
• Must withstand processing temperatures of at least 110°C without significant changes to structure, texture, or flavour
• Must be compatible with existing industrial chocolate manufacturing processes, minimising the need for major adjustments or additional equipment

• At least Technology Readiness (TRL) Level 4, i.e. demonstrated Minimum Viable Product (MVP) tested in lab-scale chocolate prototypes
• The ingredient must meet an acceptable microbiological load for food safety and compliance
• The sample must be produced in an allergen-free facility, with particular emphasis on being 100% peanut-free

Innovative Fats for Healthier Chocolate Products

Consumers increasingly seek indulgent chocolate that also aligns with their health and wellness goals. Chocolate’s signature mouthfeel, smoothness, and snap are deeply linked to its high fat content, particularly cocoa butter. Yet this richness comes at a cost: a high-calorie density and saturated fat level that make it less appealing to more health-conscious consumers.

While sugar reduction in chocolate has seen significant progress, fat remains the final frontier. Replacing or reducing fat, especially cocoa butter, without compromising sensory and technical performance is a significant formulation challenge.

The goal of this challenge is to identify or validate ingredient-based innovations that can enable at least a 30% reduction in fat, saturated fat, or total calorie content in chocolate, while maintaining the same flavour, texture, structure, and consumer experience that defines real chocolate.

What We Are Looking For

• Deliver a flavour profile that closely matches cocoa, including sensory complexity, to be suitable for chocolate applications like bars, compound chocolate, and filling
• Supports chocolate’s key sensory properties: snap, smoothness, mouth-coating, and clean melt

• Must be physically stable and manageable during processing, with appropriate moisture levels and texture that do not disrupt existing manufacturing workflows
• Must withstand processing temperatures of at least 110°C without significant changes to structure, texture, or flavour
• Must be compatible with existing industrial chocolate manufacturing processes, minimising the need for major adjustments or additional equipment

• At least Technology Readiness (TRL) Level 4, i.e. demonstrated Minimum Viable Product (MVP) tested in lab-scale chocolate prototypes
• The ingredient must meet an acceptable microbiological load for food safety and compliance.
• The sample must be produced in an allergen-free facility, with particular emphasis on being 100% peanut-free.

Learn More

Heat Resistant Chocolate

From its glossy finish and clean snap to its smooth melt-in-the-mouth experience, the sensory appeal of chocolate depends on the precise structure of cocoa butter, which begins to soften at 27°C and melts completely between 33 and 35°C.

However, in hot and humid climates, like in South America and Southeast Asia, this very attribute becomes a major obstacle to product integrity. Confectionery products can soften, deform, lose surface gloss, and develop fat bloom, even before they reach the consumer. Solutions designed for bakery or industrial use (like bake-stable chips) often sacrifice the sensory and visual characteristics.

The goal of this challenge is to identify and validate a solution – ingredient-based, process-driven, or a combination of both – that enables chocolate to tolerate a temperature up to 42-45°C whilst remaining physically stable. Maintaining a smooth texture and retaining the ability to provide the “melt in the mouth” sensation consumers enjoy is critical, especially in confectionery applications.

What We Are Looking For

• Achieves thermal stability at ambient temperatures of 42-45°C, demonstrated through resistance to softening, shape deformation,and resistance to fat bloom induced by elevated temperatures
• Final product must look, behave, and perform like traditional chocolate, retaining taste, texture, gloss, snap, overall sensory experience, and moulded detail like printed logos; a smooth texture and rich, indulgent mouthfeel; and a melt-in-the-mouth sensation expected of premium chocolate.
• Must be suitable for confectionery formats such as molded bars and pralines
• Should maintain its quality even in high-temperature, high-humidity environments typical of tropical markets

• Based on clean-label principles, using food-grade ingredients derived from natural sources with minimal processing
• Near-natural compounds, i.e. derived from natural feedstocks via non-synthetic, non-petrochemical processing, are also acceptable
• Use of synthetic or petrochemical-derived additives (e.g. synthetic polyols, esters, or artificial stabilisers) is out of scope.
• Processing-only solutions are also welcome.

• At least Technology Readiness (TRL) Level 4, i.e. demonstrated Minimum Viable Product (MVP) tested in lab-scale chocolate confectionary prototypes
• Must be scalable and compatible with standard chocolate process operations
• Ideally suitable for bulk liquid delivery formats, as two-thirds of current customer volume is delivered in this way

Learn More

Achieving Crispiness in Microwavable Fried Snacks

Delivering a crispy, satisfying bite in microwavable ready-to-eat (RTE) products is an ongoing challenge – especially as consumer demand for high-quality, convenient meals continues to grow. This is particularly relevant in markets like APAC, where home cooking often relies on microwaves or air fryers due to customers’ lifestyle and constraints in their kitchen setup.

The product in focus is a frozen battered snack designed for at-home reheating. While fryers deliver an ideal crispy texture, microwaves remain the most common and practical appliance. The challenge lies in maintaining a crispy outer layer while preserving the juicy, tender interior, despite the moisture migration issues typical in microwave reheating.

The goal of this challenge is to identify and validate a food-safe, scalable, and cost-effective solution that ensures crispiness and sensory appeal after microwave preparation. Novel packaging design may be considered.

What We Are Looking For

• Ensure ease of use for consumers, with no additional steps required beyond standard microwave reheating
• Perform well across a range of microwave power settings
• If a new ingredient is introduced, it must not negatively alter the flavor or colour profile of the final product

• The proposed solution must achieve margin neutrality to the production cost.
• It must be scalable for mass production and suitable for high-volume processing with minimal or no capital investment.

Learn More

Science-backed Ingredient Innovations for Healthy Ageing

Healthy ageing is an increasingly important priority globally, as consumers seek solutions that not only support better living as they age but also target the biological processes that drive ageing.

Through innovative nutritional strategies, we aim to extend health span – the period of life spent in good health – by developing solutions that promote healthier ageing at the cellular level. Specifically:

Increasing Heat Tolerance in Chocolates

Chocolate melts at relatively low temperatures due to its unique molecular structure. This poses significant challenges in hot climates or during long-distance shipping. Current solutions, such as insulated packaging, cooling packs, or timing shipments during cooler hours, are effective but can be costly, unsustainable, or impractical for large-scale operations. This is the challenge.

The goal of this challenge is to identify or validate a solution – ingredient-based, process-driven, or a combination of both – that enables chocolate to remain stable up to 36°C yet still maintain a smooth texture and retain the ability to provide the “melt in the mouth” sensation consumers enjoy. Innovations over the years have shown that this is possible.

What We Are Looking For

Learn More

Functional Ingredients for Preventive Health and Active Ageing

Active ageing is one of Nurasa’s key strategic themes, driven by growing demand across Asia, rising consumer willingness to pay, and clear nutrition gaps among older adults.

As the shift toward food as medicine accelerates, there is a need for preventive nutrition solutions that can seamlessly integrate into modern diets and daily eating habits. Today’s consumers are increasingly seeking functional ingredients in everyday foods that proactively support long-term health and well-being.

The goal of this challenge is to identify and validate science-backed ingredient innovations that demonstrate a clear product-market fit for active ageing by addressing specific health needs relevant to older adults aged 50 and above.

What We Are Looking For

Product Performance and Applicability: 

• Be able to produce very consumer sensory-acceptable products
• Be easily integrated into real food applications, with preference for ingredients applicable in powder or liquid formats
• Cost in use should be reasonable – for a standard application, the change in total product cost should be less than 30%

Scientific and Regulatory Readiness: 

• Be science-backed, providing clear evidence of health benefits in active ageing or a clear impact on nutritional content to support claims
• Be on track to attaining regulatory approval (if relevant, novel food, health claim and efficacy approval) within the next 12 months

Sustainability and Innovation Potential (preferred): 

• Offer a positive sustainability impact
• Utilise fermentation processes as part of the product or production pipeline

Technology Readiness and Collaboration: 

• TRL7+ ingredient (startup or mature company with ingredient innovation) with a working prototype or ingredient that is ready for co-development
• Open to co-development and iteration with corporate partners, and are able to commit required resources with the goal of developing a commercially viable application
• Ideally include technical and business expertise to ensure well-rounded collaboration during the challenge.

  Learn More

Next-generation Fat and Oil Solutions for Plant-based Alternatives

The demand for plant-based food is rapidly growing, driven by health, sustainability, and ethical considerations. However, replicating the sensory and functional attributes of animal- and dairy-derived fats remains a critical barrier in achieving consumer acceptance. Current plant oils often fall short in delivering the unique creaminess, melting behaviour, mouthfeel, texture, and flavour release associated with animal fats such as butter, milk fat, tallow, or lard.

In particular, the challenge lies in developing innovative fat systems that can mimic or exceed the functionality of animal and dairy fats in applications such as plant-based cheese, cream, butter, and meat. These new fat solutions must deliver on performance while emphasising sustainability, naturalness, and health benefits.

The goal of this challenge is to identify and validate novel fat and oil solutions that match or exceed the quality and performance of animal and dairy fats.

What We Are Looking For

Fermentation for Umami and Kokumi Compounds

Umami has long been appreciated for its savoury depth, especially in Asian cuisines, while kokumi is gaining recognition for its ability to enhance mouthfeel and create layered, lingering flavour. As the food industry seeks natural ways to replicate the richness of slow-cooked dishes without synthetic additives, there is growing global interest in both of these flavour dimensions. Kokumi, though not formally defined, is often associated with the thick, satisfying taste that results from the slow breakdown of proteins and fats – an experience increasingly valued by consumers looking for clean-label, authentic products.

Solid-state fermentation (SSF) is emerging as a promising method for producing natural flavour-enhancing compounds like umami and kokumi peptides. Unlike traditional flavour additives such as MSG or ribonucleotides, SSF can generate a wider spectrum of compounds that may also influence texture, contributing to a more complex sensory profile. Its sustainable advantages, including the use of agricultural by-products, low water and energy requirements, and potential to reduce food system waste, make it an attractive option for creating high-value, clean-label ingredients, especially in markets with a preference for alternatives to synthetic additives.

The goal of this challenge is to identify and validate innovative SSF-based solutions that transform low-cost, sustainable substrates into high-value, natural ingredients suitable for use in food applications.

What We Are Looking For

• Demonstrate environmental benefits, including low energy consumption and reduced waste generation, in line with the sustainability potential of solid-state fermentation
• Address the scalability challenges of SSF, with evidence of feasibility for commercial-scale production

Learn More

Next-generation Sustainable Packaging for Frozen Foods

This high-volume production generates significant demand for packaging materials that must preserve product quality over long frozen storage periods, while meeting the evolving sustainability expectations of global markets. Every day, over 100,000 pieces of flexible packaging are used.

Today, sustainable packaging options for frozen foods remain limited, especially in the Asian market. Materials must withstand freezing conditions, condensation, and long shelf lives, but current recyclable or compostable materials often fall short in durability, affordability, or machine compatibility. In Singapore and much of Asia, sustainable packaging also faces supply chain challenges: higher material costs, limited local availability, longer lead times, and infrastructure gaps for recycling or composting.

Despite these challenges, there is a clear opportunity to develop next-generation packaging solutions that deliver both sustainability and cost-efficiency without compromising product performance or operational workflows.

What We Are Looking For

We are seeking to collaborate with innovators who can demonstrate a solution that meets the following criteria: 

• Maintain a shelf life of 2 to 3 years at -18°C
• Withstand condensation during storage and handling
• Support recyclability or improved end-of-life outcomes in major global markets, especially the EU and the US
• Match or approach current packaging costs, achieving close to parity with plastic trays or laminated cartons
• Operate within existing TYJ automated packaging workflows, including roll-form feed and machine folding, with minimal disruption
• Be available regionally (preferably within Asia) to optimise supply chain costs and lead times

Learn More

Valorisation of Industrial Pastry Waste

TYJ produce these at scale, and that scale creates a unique opportunity. Every day, over 500,000 kg of pastry is produced for spring rolls, popiah, and other wrapped products. This large-scale production generates a steady stream of flour-and-water-based pastry waste – primarily from dough trimmings, offcuts, and shape rejects – amounting to 80,000kg daily. Although this waste is pre-consumer and relatively clean, it is rarely reused or upcycled, leading to unnecessary disposal costs and lost value.

While bread waste, for example, has been successfully transformed into beer, snacks, and bio-based materials, innovation around thin dough waste remains limited. Yet, this underutilised by-product presents a clear opportunity for valorisation – from snack development and ingredient reuse to serving as feedstock for sustainable protein or fermentation processes. Unlocking these new value streams supports Singapore’s circular economy goals and opens up new pathways for more sustainable food manufacturing.

What We Are Looking For

We are seeking solutions for converting flour-and-water-based pastry waste into a new product, ingredient, or feedstock. Your solution should:

• Be safe for consumption
• Consider the physical characteristics of the waste, such as thinness and moisture content
• Demonstrate operational feasibility and economic viability in the Singapore context
• For optimal condition of the waste, it is preferred for daily collection of waste pastry. In cases where waste pastry concerns a batch where moisture content is higher, longer cumulation may result in growth of mold.

Learn More