NYP Developed First Teochew Fishcakes Created for the Dysphagic Patients
Published on 29 Nov 2019
You’re looking at Singapore’s first Teochew fishcakes created for the elderly, especially dysphagic patients (for ease of swallowing). The product has won the Most Marketing Potential Award at the Food Innovation Product Award (FIPA) 2019 Competition. Not only are they delicious, but they’re also a good source of protein and high in calcium and dietary fibre.
The product is the result of a cross-school team collaboration between School of Chemical & Life Sciences (SCL), School of Business Management (SBM) and School of Design (SDN) with Singapore’s leading surimi seafood manufacturer, Thong Siek Food Industry.
The brains behind it? SCL worked on getting the desired product for the target consumers while SBM focused on interviews with the elderly population. SDN developed and pitched packaging ideas to Thong Siek’s marketing team.
The goal? To help food manufacturers develop business capabilities through design thinking, market and consumer insights, conceptualisation, prototyping, packaging, marketing and pitching.