Ensuring access to nutritious, available and sufficient food for all stands as a critical global imperative. At the Licensing Executive Society International (LESI) 2025 Annual Conference held at Suntec Singapore Convention and Exhibition Centre from April 27-29, 2025, discussions centred on growing food security challenges, particularly within urban environments facing population growth, climate change and geopolitical instability. Among its highlights was the emphasis on the increasing unpredictability, risks and vulnerabilities that these global forces pose to urban food systems. The need for food policies with a strong urban perspective has never been more critical.
With such issues at hand, the discussion also illuminated promising pathways forward, driven by innovative technologies and collaborative strategies. Smart city initiatives, for instance, are emerging as a key to addressing these challenges, leveraging technologies like artificial intelligence, the Internet of Things (IoT) and data analytics to optimize food systems. These technologies hold the potential to reduce waste, enhance food sustainability through initiatives like community gardens and rooftop vertical farms, and create more efficient and reliable food networks.
John Cheng, founder of Innovate 360, Singapore’s premier food accelerator, combining facilities and a venture capital fund, highlighted the crucial role of fostering innovation in the food tech space. “We need to tackle one of the biggest challenges by helping innovations spark,” he said. “This involves supporting startups with funding, access to infrastructure, and expertise to help them grow and scale. Our platform aims to connect these startups, providing access to the right networks, because beyond just the business model, the entire ecosystem counts.”
Meanwhile, Eugene Ho, IP and research director for Mengniu Dairy, one of China’s leading dairy, food and beverage conglomerates, offered insights into the evolving consumer demands and the importance of intellectual property in the food industry. “China’s experience shows a shift in consumer expectations,” he said. “People no longer just want food; they want food to solve their problems – focusing on nutrition and health. This drives innovation in how we look at and produce food more effectively.”
He added: “Furthermore, a robust IP strategy, encompassing inventions and designs, is crucial for building consumer confidence and supporting business growth across the entire value chain, from processing to manufacturing."
Peter Koh, CEO of Oceanus Group Limited, an Asian leader in food security, delivered a keynote emphasizing the urgency of a global, tech-enabled approach. “Food has become more important today than yesterday,” he said. “Tariffs and other barriers prevent small- and medium-sized enterprises (SMEs) worldwide from thriving. We need a global trade marketplace to bridge the gap between consumers and supply. Our vision is a world with food without borders, where technology creates equitable systems. We shifted our focus from chasing capital to building a scalable model rooted in technology.”
Raquel Martin Rodriguez, strategy and business development manager at the GOe (Gastronomy Open Ecosystem), an ecosystem that will contribute through gastronomy to creating a delicious future by leveraging talent, knowledge and innovation, shed light on the consumer-driven demand for food that is not only delicious and healthy but also sustainable and beneficial for mental well-being. She also emphasized the importance of open innovation ecosystems.
“The challenge lies in developing products and ingredients that meet these multifaceted demands,” she said. “Future trends point towards gastronomy open ecosystems – innovation hubs that sit at the intersection of various innovation ecosystems. These hubs foster regional development in food and support startups, particularly in overcoming scalability challenges. Building talent, educational programs, and fostering community are crucial for creating these thriving ecosystems and connecting people globally.”
She further highlighted emerging trends. “We see biofermentation and biotech converging strongly with food, alongside the rise of ‘food as medicine’ with a focus on preventative, functional and delicious nutrition,” she said. “Fermentation will continue to be a significant factor shaping the final dish.”
- Excel V. Dyquiangco, reporting from Singapore
