FOOD INNOVATION PRODUCT AWARD 2019
TERMS & CONDITIONS

  1. Eligibility
1.1. The Food Innovation Product Award (FIPA) 2019 is open to all food or food-related course students in local Institutes of Higher Learning from Institute of Technical Education, Polytechnics and Universities.
1.2. Local food companies with good growth plans to commericalise new products for local and overseas growth
1.3. Foreign companies may participate but capped at 20% of overall participation
1.4. Both SFMA and non SFMA members are eligible to participate in this competition.

 

  1. Theme
Functional, Ready-to-Eat, Food for elders and Food waste valorization

 

  1. Scope
Food Manufacturers and student teams will co-develop new product prototypes and/or innovate existing products to meet consumer and market needs.
New product prototypes should consider with packaging design with nutrition label.
New product prototypes must not have been presented in any competition or launched in any market in Singapore or overseas.

 

  1. Participation Fee

4.1. Both SFMA and non-SFMA members are eligible to participate in this competition. The participation fee shall be at:

a. S$2,300 per product for SFMA members
b. S$2,500 per product for non-SFMA members

 

  1. Language
5.1. The workshops and competition will be conducted in English.

 

  1. Entry Form
6.1. All entries must be submitted in the prescribed form duly completed and signed.
6.2. The entry form and the crossed cheque must be received by SFMA on or before 28 February 2019.

 

  1. Timeline

7.1. The following timeline shall be strictly adhered.

Description Date
Submission of registration and cheque 10 Jan, Thu
Matching 18 Mar, Mon
Workshop 1: Market & Consumer Insights 10 Apr, Wed
Productivity Learning Journey
*Open for Food Manufacturers only
22 May 2019
Workshop 2: Design Thinking Part 1: Ideation & Product Mapping 26 Jun, Wed
Workshop 3: Design Thinking Part 2: Product Prototyping 17 Jul, Wed
Workshop 4: Design Thinking Part 3: Packaging Prototyping & Design 24 Jul, Wed
Workshop 5: Conducting Sensory Analysis 19 Sep, Thu
Workshop 6: Product Branding & Marketing 16 Oct, Wed
FIPA 2019 Judging Day 31 Oct, Thu
FIPA 2019 Award Ceremony 21 Nov, Thu

 

 

  1. Competition Format
8.1. The food manufacturer and student teams from the IHLs are encouraged to form teams prior to the registration. A matching session will also be conducted to match the FM to a suitable IHL. The session will be a sharing platform by IHL for FM to understand the capabilities of the various IHLs and which suits their needs best.
8.2. Not more than three students from the same IHL under the supervision of a teaching member will form a team to work with the food manufacturer to develop a new product or to innovate an existing product.
8.3. The concept can either come from the manufacturer or the students decided by the manufacturer.
8.4. The teaching member shall act as a coordinator between the manufacturer and the student team and be allowed to supervise more than one team in the competition.
8.5. The food manufacturer shall provide the raw material, facilities (if informed) and information (if necessary) for the new product development.
8.6. SFMA will provide a working fund of up to $300 per team to defray the operating costs. The monies will be issued to the IHLs to avoid any misusage.

 

  1. Judging Day

The judging session will be performed by a panel of independent judges appointed by SFMA.
9.1. The judging criteria are as follows:

Innovation
Scores in this category would be considered for
Most Innovative Award
• How new or innovative is this concept?
• How does the new concept value-add to the company’s existing product line or business?
• Is the product’s uniqueness easy to explain to customers?
• Did the team demonstrate the design thinking process during the product conceptualisation, e.g. How well has the team examined the consumers’ need and the product-market fit?
Functional aspect
Scores in this category would be considered for
Most Functional Award
• Are nutrition and health aspects considered in the development of the product?
• Has the team examined functional ingredients trend? High calcium, low GI, low sugar, etc?
• Are the health claims aligned with food regulations?
• Is the taste acceptable in general?
Ready-to-eat
Scores in this category would be considered for
Best Convenience Food Award
• How quickly can the product be prepared, e.g. packaging is easy to use and functional?
• Are health aspects and nutrient value considered for the ready-to-eat meal and/or beverage?
• How receptive will the target consumer(s) be willing to try and consume the ready-to-eat meal?
• Is the taste/mouthfeel different compared to freshly prepared meals?
Packaging
Scores in this category would be considered for
Best Packaging Award
• How attractive and functional is the packaging?
• Are considerations given for the target consumer(s), e.g. how will an elderly open a coffee bag, type of packaging used for RTE microwavable or retort packed, etc?
• Does the packaging serves specific purpose, e.g. traps heat longer, prolong shelf-life?
• Is the packaging environmental friendly?
Commercialisation Plan
Scores in this category would be considered for
Best Market Potential Award
• Does the team have a sound market launch strategy?
• Does the company have the capability to adjust, produce and deliver this prototype into an actual product?
• Has the team assess the suitability of the product for local market and the “exportability” of the product?
• What are the additional distribution channels for the new product, e.g. opening B2B segments, supermarkets, restaurants, e-commerce, etc?

 

The team is required to prepare the following:

a. A write-up of 1 paragraph of your product according to each judging criteria (not more than 2 pages)
b. Presentation slides
c. Food product tasting

 

  1. Award Categories

The following Awards shall be given to the winners:

Food Manufacturer Student
Most Innovative Award $1500 $500
Most Functional Award $1500 $500
Best Market Potential Award $1500 $500
Best Convenience Food Award $1500 $500
Best Packaging Award $1500 $500

 

  1. First Rights of Refusal
The first rights of refusal for the product concept and package shall be awarded to the food manufacturer for further development and commercialization. If the food manufacturer declines the product concept in writing, the IHL shall own the rights of the product.

 

  1. Publicity
The results shall be announced on 21 November 2019 during the FIPA 2019 Award Ceremony.
All award winners shall have the rights to make a public announcement in advertisements or other promotional materials subject to the approval of SFMA.

 

  1. Enhanced Internship Programme under SFMA’s SME Talent Programme
In order to have a more holistic teamwork between the IHL and food manufacturers, the company can engage the IHL as interns for up to 6 months in their company to work on the FIPA project through SFMA’s SME Talent Programme.

Updated: 31 Jul 2019