On the outskirts of Kranji, the sound of high-pitched chirping fills the air, melding into a soothing hum that conjures the image of a lush forest. Shelves are vertically stacked with tray upon tray: inside, hundreds of crickets are perched on egg cartons, busily munching away on a curated diet of leafy greens, wheat pollard, and soy protein. It is a combination designed to push their protein profile to the maximum and grow to the desired size. A few metres away, two workers toss hundreds of mature crickets into a special sieving machine to separate the insects from frass (comprises spent feedstock, faeces, and cuticles), as part of trials to automate the harvesting process. They are then placed in the fridge and sent into a deep sleep. Hours later, the frozen insects are washed, roasted and ground to become a fine powder.
Since Future Protein Solutions was founded in October 2021, it has been conducting trials to create the most optimum growing conditions for the insects to flourish and various processing methods.
For its CEO Christopher Leow, cricket powder offers no shortage of possibilities. It can be a component of pasta noodles, or made into a salted egg yolk-dusted snack, or — his personal favourite — brewed into a tea that tastes like hojicha. To him, its “high umami profile pairs perfectly” with rich flavours such as sambal belacan.
If regulations allow for it, the operation could be massively scaled up by working with food manufacturers and retailers to make these products available to consumers.
Farming insects for food is a nascent industry in Singapore, but a small handful of start-ups like Future Protein Solutions are already jumping into the scene. And with the local authorities’ backing, these firms hope to shake up the market.
ãã®èšäºã¯ The PEAK Singapore ã® March 2023 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ The PEAK Singapore ã® March 2023 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
From Screen to Store
Heini Zachariassen, founder of global wine rating app Vivino on how its first retail store in the world brings data-driven curation to wine lovers.
In the Dining Spotlight
Renowned Dutch chef Sergio Herman, whose name has been associated with the Michelin Guide in the Netherlands and Belgium, is expanding his Asian footprint with his Singapore outpost, Le Pristine in Grand Hyatt Singapore.
All for One
How would you navigate a corner if you were hearing-impaired or enjoy school if you were on the spectrum? These architects posit that inclusive design must be part of mainstream standards to improve overall living environments.
Pods and Swirling Staircases
This quirky and playful home designed by Park Associates is shaped after its owners, a young family with three children.
Stories Behind the Kebava
Sufiyanto A. S., one half of the duo behind the Kebaya.Societe Instagram account, has had enough of seeing Malay identity erased and forgotten.
Good to Go
Driving classic Jaguars on the legendary Goodwood Motor Circuit is all the magic a motorhead needs.
Seasons of the Snake
Japanese architect Tadao Ando once again works his magic for Bvlgari, with the Serpenti Tubogas as an artistic canvas for nature's cyclical transformation.
Phoenix Rising
One gutsy retired pharmaceutical executive rescued two-century-old Swiss watchmaker Bovet, and today, its presence is stronger than ever in Southeast Asia.
Con Amore, Leggiero, Presto!
Chan Weitian injects new insights into Presto Drycleaners, blending operational innovation with time-honoured values.
Preserving Paradise
Gaya Island Resort takes eco-tourism beyond the expected, blending conservation efforts with authentic luxury.