FUTURE HUB

Dr Ong Kian Ming:
Former Deputy Minister of International Trade & Industry (MITI)
Former Member of Parliament Former Associate Consultant at the Boston Consulting Group

Dr Kalanithi Nesaretnam:
Dr Kalanithi Nesaretnam is the chairperson of the Board Sustainability Committee of IOI Corporation Berhad and an Independent Non-Executive Director (INED) at Tan Chong Motors Berhad. She is co-founder of Climate Governance Malaysia (CGM) the country chapter of the World Economic Forum’s Climate Governance Initiative. She is also on the Steering Committee of the CEO’s Action Network (CAN), a coalition of leaders for sustainability action. She is an ESG advocate and recently completed The Oxford University’s Leading Sustainable Corporations Programme at the Said Business School. 

She was Director of PDAS at MPOB and subsequently a Minister at the Malaysian Embassy to the European Union. She is a mentor at LeadWomen, an international organisation that is dedicated to empowering women.

Karen Chand:
Karen is the Director of Education Studies at the UN Sustainable Development Solutions Network’s Asia office hosted at Sunway University, Malaysia. A sustainable development advocate, she is pursuing solutions-driven research particularly in transformative education with sustainability as the core, to support a global initiative known as Mission 4.7. Karen was previously the Director of Strategy and Operations at the Jeffrey Sachs Center on Sustainable Development at Sunway University, where she planned and oversaw research, advocacy and educational programs and, and was involved in research projects on building sustainable cities and communities; and on assessing the Sustainable Development Goals (SDGs) from the perspective of indigenous peoples in Malaysia.

Bytes to Bites: Exploring the Digital Revolution in the Food Industry

In an era of rapid technological advancement, the food industry is undergoing a profound transformation fueled by innovative technologies. This panel discussion invites you to delve into the exciting realm where cutting-edge digital solutions are reshaping every aspect of food production, distribution, consumption, and sustainability.

Our esteemed panelists will lead a captivating exploration of the pivotal role technology plays in revolutionizing the food industry. From blockchain-enabled supply chains and smart agriculture to AI-driven culinary creations and virtual dining experiences, we’ll navigate the dynamic landscape of digital innovation and its impact on the way we grow, prepare, and savour our meals.

Join us for an enlightening discussion as we decode the language of algorithms, sensors, and virtual realms that are reshaping the very essence of our food systems. Our panelists, armed with diverse expertise and insights, will unveil the remarkable ways in which technology is transforming the food industry and propelling us into a tantalizing future where the fusion of data and flavor ignites culinary creativity like never before.

Somsubhra GanChoudhuri
Somsubhra (Som) is the co-founder and CEO of AI Palette, Singapore-based Artificial Intelligence startup, backed by the Government of Singapore and investors from Silicon Valley and Europe. Using Artificial Intelligence (AI) & Machine Learning, Ai Palette helps its customers to identify new growth opportunities by spotting and analyzing emerging consumer trends.

Som is a marketer by training, salesperson by expertise, and passionate about product innovation; having worked closely with some of the world’s largest F00d and beverage brands for more than a decade. He has been awarded as Top 50 Innovators at the World Innovation Congress.  He has also co-authored a book on “Consumer-based New Product Development for the Food Industry”. 

Anthony See:
The quote “failure makes you stronger” would resonate strongly with Anthony See. The ex-Intel Solutions architect opened a restaurant but was forced to shut it down later. He realized the problem was fluctuating food cost due to over ordering and poor wastage control.  With Food Market Hub, he has streamlined this for other food service entrepreneurs, creating a cloud-based platform that automates the purchasing and inventory-tracking processes, helping F&B business owners get a clearer picture of their day- to-day operations.

Navin Sinnathamby:
Navin is the Head of Department, Digital Agriculture and Drone Technology Ecosystem, Industry Development Division (IDD) in MDEC, overseeing disruptive technologies such as Internet of Things (IoT), Big Data Analytics (BDA) and Artificial Intelligence (AI) as key innovation enablers to catalyze Digital Transformation across the agriculture sector towards boosting the growth of the national Digital Economy.

Navin leads key national initiatives under the Digital Agriculture and Drone Technology Ecosystem focus pillar; bridging both the demand and supply ecosystem towards Digital Agriculture Technology (AgTech) empowerment to deliver potential impact at scale, across the national agriculture sector. Navin brings with him over 16 years of industrial experience with a wide spectrum of roles covering stakeholder engagements, strategy planning, ecosystem building, professional training, business development, networking communication, program development and talent enablement with significant exposure to project management across key economic sectors.

Navin holds a Masters in Electronics Engineering majoring in Telecommunication from Multimedia University (MMU), advocates various esteemed National Implementation Task Forces and Advisory Committees.

Pioneering the Global Shift in Beverage Innovation

In this presentation, we will embark on a journey to uncover how this remarkable creation seamlessly aligns with our shared vision for a future that goes beyond mere sustainability, one that holds a greater purpose for the well-being of our planet.

We will explore how Sachi embodies the ideals of sustainability, excellence, and responsible consumption. Through its unique origin, remarkable attributes, and the story of its creation, we will unveil how Sachi contributes to shaping a world where food and beverages are not just delicious but also environmentally conscious.

Sachi stands at the forefront of the beverage industry, introducing the world’s very first soy-based alcoholic drink on a global scale. Its conception was driven by a commitment to meeting the preferences of a new breed of contemporary consumers. This remarkable breakthrough proudly originates from Singapore and is crafted sustainably, using soy whey, a byproduct derived from tofu production.

The roots of Sachi trace back to a noble mission focused on addressing the challenge of food waste valorization. A substantial volume of soy whey, a nutritious liquid generated during tofu manufacturing, was being discarded daily by tofu producers. Through nearly five years of unwavering dedication to research and development, they have achieved a groundbreaking feat—pioneering a patented technique to transform soy whey into an unprecedented alcoholic beverage with significant commercial promise. Bursting with soy antioxidants and boasting low-calorie content, Sachi has arrived to redefine the global landscape of beverages.

Join us in this exploration of Sachi, a remarkable beverage that stands as a testament to the harmonious coexistence of tradition and innovation—a true emblem of the future of sustainable and nourishing living.

Transforming Cocoa: Pioneering Sustainability with Safe, Pure, and Local Ingredients

In this presentation, we will embark on a captivating journey to explore the inspiring story and innovative mission of Vive Snack. We’ll delve into how this visionary company, established in 2015, is dedicated to enriching lives through a green, organic, and joyful lifestyle. At its core, Vive Snack is committed to redefining the world of snacking by offering simple, healthy, and delicious food items crafted from safe and pure ingredients.

Vive Snack made its debut with the revolutionary product, Cacao Nibs, and has since been on an unceasing exploration to expand its offerings with new and healthy delights. With a steadfast dedication to natural and healthy snacks, they have redefined the way we think about indulging in our favorite treats.

Central to Vive Snack’s philosophy is the farm-to-bar concept, which involves ethically sourcing organic ingredients, particularly cocoa, for their range of cocoa-based products. What makes their approach even more remarkable is their reliance on locally grown cocoa, fostering not only healthy eating but also sustainability within the communities they serve.

Join us as we uncover the secrets behind their success and the future of sustainable snacking, which Vive Snack is actively shaping with each delectable bite and how their journey aligns with a vision for a greener, healthier, and more joyful lifestyle for all.

Precision Fermentation: Revolutionizing Food Production for a Sustainable Future

In a world where the demand for nutritious, ethical, and environmentally conscious food is rapidly growing, the traditional methods of protein production are facing unprecedented challenges. Today, we have the privilege of unveiling a groundbreaking solution that holds the potential to reshape our food landscape – Precision Fermentation, as pioneered by Ultimeat.

Precision Fermentation, the heart of our discussion, introduces an era of precision, efficiency, and sustainability to food production. By harnessing the power of cutting-edge biotechnology, we are not only redefining how we nourish ourselves but also embracing a profound responsibility toward our planet.

Throughout this session, we will explore the remarkable journey of Ultimeat, a trailblazer in the precision fermentation domain. We will dive deep into the technology that allows us to cultivate proteins through microorganisms, envisioning a future where we no longer need to choose between satisfying our palates and caring for our environment. Our esteemed speaker will elucidate the significance of Precision Fermentation for a sustainable food future. We will unravel how this innovative approach addresses critical global challenges, including the conservation of resources, the mitigation of climate change, and the advancement of food security.

We will learn how Ultimeat is leading the way in producing alternative proteins that are delicious, nutritious, and ecologically responsible. From meat alternatives that closely mimic the flavors and textures we love to microproteins that cater to specialized nutritional needs, we are on the cusp of a culinary revolution that resonates with our aspirations for a healthier world.