The World Food Innovation Awards 2025, held this January, brought together trailblazers in the global food and beverage industry to celebrate creativity, sustainability, and technological advancement. Among the many outstanding entries from around the world, three teams of students from the School of Applied Science (SAS) stood out, earning accolades for their forward-thinking food innovations. Their success illustrates their technical knowledge, creativity, and commitment to addressing modern dietary and health concerns.

Best Drink Innovation: Winner

This winning team developed a line of mocktails that meets the needs of both health-conscious individuals and people with dysphagia, a condition that makes swallowing difficult. These drinks are the first of their kind to achieve Level 4 certification from the International Dysphagia Diet Standardisation Initiative (IDDSI), featuring a smooth, jelly-like consistency that enhances both safety and enjoyment.

What sets them apart is their nutritional value – each mocktail is enriched with dietary fibre and prebiotics, promoting digestive health. Designed to be both inclusive and indulgent, these mocktails are suitable for everyday hydration, social occasions, and people with special dietary needs. The team’s innovation highlights how science can be used to create enjoyable, functional products that cater to a wide range of consumers.

Best Functional Product: Commended Award

In the functional food category, our second SAS team earned a Commended Award for their creation of a beauty beverage that blends science with self-care. The drink combines curcumin, collagen, and inulin – three powerful ingredients known for their wide-ranging health benefits.

The formulation supports heart and joint health, cognitive performance, skin hydration, and a healthy gut, all without compromising on taste. This innovation taps into the growing market of wellness-focused consumers, offering a refreshing and beneficial beverage that fits seamlessly into a daily routine. It’s a delicious way to care for the body from the inside out.

Best Seafood Product: Finalist

Our final SAS team emerged as a finalist in the seafood category for their unique take on a healthy, on-the-go snack. The product combines locally sourced, sustainable catfish with vacuum-fried vegetables and brown rice puffs – a blend that offers both taste and nutrition.

Rich in high-quality protein and omega-3 fatty acids, the snack is processed using a vacuum-frying method that retains flavour, colour, and nutrients while reducing oil absorption. Packaged for portability, it aligns with the My Healthy Plate guidelines, making it an ideal guilt-free snack for busy individuals who value both health and sustainability.

These international recognitions reflect the real-world relevance of SAS’s applied science curriculum and the students’ ability to translate scientific knowledge into impactful, market-ready solutions. More than just food products, these innovations embody the values of health, inclusivity, and environmental responsibility, setting a high benchmark for future food innovations.

Congratulations to all our teams for making SAS and Singapore proud on the global stage!