In Conversation with…

Dr Allan LIM (PhD in Biochemistry and Molecular Biology, 1995), a Group Manager at the Nestlé R&D Centre, Singapore, has a long and illustrious career in the food industry. Here, he shares his insights on new developments that are spurring the development of the food industry, consumer behaviours in Singapore, and his sentiments on alternate, plant-based proteins.

Are careers in the food industry only for those trained in this area?  

Food science is a multidisciplinary field offering opportunities for professionals who are qualified in domains ranging from agronomy to biology, microbiology, mathematics, materials science, and mechanical and chemical engineering.

Digitalisation has greatly reduced the barrier to adopt new technologies in solving problems in the food industry.  For example, blockchain, which was initially developed for cryptocurrency, is now regarded as the most promising technology to address food traceability and safety in the supply chain. Likewise, 3D printing was developed for medical devices, but is now an ideal technology for personalised nutrition. 

There are exciting career opportunities in the industry for those trained in data science, artificial intelligence, robotics and metabolic engineering and biotechnology, who can utilise advanced technologies to transform each stage of the food value chain.

For those interested in a research-based career, what are some of the current research topics in the food industry?   

The food industry is now focusing on sustainability. For instance, Singapore’s research institutes and universities are focusing on biodegradable materials to replace plastic packaging.

Health and nutrition are also key focus areas. The global pandemic has reminded us of the importance of having a strong immune system, and many food and beverage companies are developing products with functional ingredients that can boost immunity.

There is also enhanced focus on food for the elderly, especially in Singapore and Thailand, which are amongst the fastest ageing countries in the world. 

The government has signalled its commitment to invest more to boost food research under the RIE (Research, Innovation and Enterprise) 2025, thereby opening up new, cutting-edge fields of research.

What are your views on Singaporeans’ dietary behaviours? 

The fact that humans and animals have receptors for sweetness, saltiness and fattiness implies that sugar, salt and fat have physiological functions and are essential to our survival and well-being. I do not advocate the extreme reduction or omission of sugar, salt or fat in our diet. This will not only reduce the pleasure of eating, it may lead to long-term side effects.

Instead, I prefer to focus on a healthy lifestyle and a balanced diet which provides energy and nutrients from a variety of foods. My biggest wish for Singapore consumers, especially children and teenagers, is to eat more vegetables and fruits. Fortunately, Singapore is a food haven and we are spoilt for choice.

What are your thoughts on new food alternatives, like meatless burgers? 

Meat alternatives, or vegetarian meat, or mock meat, are not new to Asians, and are part of a larger trend towards plant-based foods. Asians do not think of food as macronutrients, like protein, carbohydrate and fats. Instead, eating is very social and cultural to Asians, and we view what we eat, how we eat, and how we cook, as part of our identity. Asian consumers tend to be more conservative with food, with taste and affordability as deciding factors.

The challenge for alternative foods, whether they are produced from biotechnology or cellular agriculture, is how they integrate into our staple diet once the novelty wears off. An example is the phenomenal rise in popularity of mala hotpot in Singapore, which offers a new sensorial experience at an affordable price.