Agrocorp International (Agrocorp) is proud to launch HerbY-Cheese: Singapore’s first plant-based, nut-free cheese range, which will be sold under its consumer brand, HerbYvore. Agrocorp is a homegrown agri-commodity company specialising in the processing and sale of staple food products such as wheat, pulses, and rice to the leading food manufacturers in the Asia-Pacific and Middle Eastern regions. In recent years, the company has ventured downstream with the establishment of a plant protein extraction facility in Canada, developing R&D capabilities, and launching its plant-based food brand, HerbYvore.
Ms Lee Xin Tian, Research Engineer, SIT (left) explains the functions of the food processing equipment used in FoodHatch. From right: Mr Vijay Iyengar, Chairman & Managing Director, Agrocorp International; Mr Alvin Tan, Minister of State, Ministry of Trade & Industry and Mr Vishal Vijay, Director of Strategic Investments, Agrocorp International. (SIT Photo: Keng Photography/Tan Eng Keng)
“We are pleased to have supported Agrocorp on its innovation journey. Agrocorp’s efforts to innovate and create new sustainable products, is in line with our Trade 2030 strategy to grow and diversify the activities of trading companies in Singapore, thus strengthening our competitiveness as a global trade hub. As a trusted food and nutrition hub, Singapore is an ideal location to launch HerbY-Cheese to meet the evolving needs of global consumers.” said Amreeta Eng, Executive Director for Trade, Enterprise Singapore.
Mr Nur Syafa’at Muhammad Bin Mohamed Salleh, Food Technologist, Agrocorp International (third from right) explains the production process of cream cheese while FoodHatch lab tour attendees taste the ingredient sample. From left: Ms Lena Tan, Head of Corporate Communications, Agrocorp International; Mr Bernard Nee, Deputy President (Industry & Community); Associate Professor Susanna Leong, Vice President (Applied Research), SIT; Mr Vijay Iyengar, Chairman & Managing Director, Agrocorp International and Mr Alvin Tan, Minister of State, Ministry of Trade & Industry. (SIT Photo: Keng Photography/Tan Eng Keng)
In recent years, more plant-based food products have been launched in the market, both locally and around the world, with the proliferation of plant-based patties, nuggets, gyozas, and more. For plant-based food products to be accepted by end consumers, taste, health benefits, affordability and accessibility are factors that affect adoption. Further, according to a YouGov survey conducted in Singapore in 2020, about 50% of consumers who chose a plant-based diet listed health as the major reason for choosing plant-based products. This means that consumers may favour products that are minimally processed, contain fewer ingredients, and contain nutrients.
“A balanced diet incorporates foods from diverse sources and HerbY-Cheese stands out by using pea protein, instead of the more commonly used soy base. This also opens up the category of plant-based cheeses to those who are allergic to soy, supporting their protein needs. In addition, the protein content of HerbY-Cheese is of note as most vegan plant-based cheeses available commercially contain little to no protein. Protein is an important component of our diet as it helps to promote satiety, supports muscle growth and repair, and contributes to the production of hormones and enzymes,” added Charlotte Mei, an accredited nutritionist and sustainability advocate.
Local food service establishments have started exploring more comprehensive plant-based menus as the number of flexitarians and vegans continues to grow. For some, the journey has just started to yield positive results, while others have only just started to consider plant-based options in their menus, but not many are familiar with using plant-based cheeses.”
The Singapore Institute of Technology (SIT) is Singapore’s first University of Applied Learning, offering industry-relevant degree programmes that prepare its graduates to be work- and future-ready professionals. Its mission is to maximise the potential of its learners and to innovate with industry, through an integrated applied learning and research approach, so as to contribute to the economy and society.
The University’s unique pedagogy integrates work and study, embracing authentic learning in a real-world environment through collaborations with key strategic partners. Its focus on applied research with business impact is aimed at helping industry innovate and grow. Targeted to be ready in 2024, SIT’s centralised campus within the larger Punggol Digital District will feature a vibrant learning environment where academia and industry will be tightly integrated with the community. For more information, visit www.SingaporeTech.edu.sg
Agrocorp is a locally grown global agri-commodity firm specialising in the sale of staple food products such as wheat, pulses, and rice to the leading food manufacturers in the Asia Pacific and Middle Eastern regions. Headquartered in Singapore, Agrocorp started trading agri-commodities in 1990 and has since grown to achieve over USD3 billion in turnover, handling more than 30 agri-commodity products across 50 countries. Agrocorp is also one of the leading traders of pulses in the world and operates plants in Australia, Canada, and the US that process pulses into value-added products like protein and starches. The company recently launched its plant-based ingredients business and plant-based food brand, HerbYvore, and has also signed on a joint-venture with one of Japan’s largest dairy companies to start a manufacturing facility in Malaysia by 2025 to manufacture soy-free plant protein, all part of its vision to better nourish a changing world through responsible and sustainable sourcing and food production. Agrocorp is the recipient of the 2023 EY Family Business Excellence Award. For more information, please visit: www.agrocorp.com.sg or follow along on LinkedIn and Facebook.