Flavours of Tomorrow Festival

25 – 27 April 2025, 10AM – 7PM
Geneo at Singapore Science Park

Back and better than ever, Flavours of Tomorrow Festival is a celebration of sustainable food innovation in Singapore. Explore and taste the future of food through alternative proteins and the latest agri-food tech innovations that are set to redefine what goes onto our plate.

Programme highlights

Join us as we push the boundaries of what's possible in food, retail, and sustainability.

10

Alternative
food vendors

20+

Sustainable retail
booths

100%

Plant-forward

3 days

All day
entertainment

Taste alternative food creations curated to challenge your preconceptions about alternative foods

Unique Tasting Menus

Shop from a diverse selection future-forward brands

Marketplace

Participate in sharing and networking opportunities across the alternative food and sustainable innovation field.

Industry Spotlight

Enjoy a lively atmosphere filled with music, great food, and fun activities for the whole family.

Live Perfomances

Immerse yourself in interactive demos that bring the future of food innovation to life—taste, touch, and experience groundbreaking advancements firsthand.

Interactive Demos

Event schedule

25 April (Friday)

10:00 - 12:00PM

Flavours of Tomorrow Festival Opens

12:00 - 14:00PM

Live Music

Flavours of Tomorrow Festival 2025: Industry Spotlight*

14:00 - 14:15PM

Opening Remarks

14:15 - 15:00PM

The Next Revolution in Beverages: Functional Drinks and Smart Hydration with Christian Eviston-Putsch, CEO & Co-Founder, Curated Culture

Moderated by: Haley Promsuwan

In this fireside chat, learn how Curated Culture is breaking boundaries in functional drinks, creating next-gen hydration solutions that blend science, sustainability, and smart innovation.

With a mission to bring effective, science-driven wellness solutions to the market, Christian Eviston-Putsch has a deep-rooted expertise in commercializing innovative technologies. Curated Culture is powered by patented microbiome technology and helps people take their first steps towards a healthier and happier life.

15:00 - 15:45PM

The Business of Food Innovation: Scaling Startups in the F&B Space with Dr Max Tham, CEO, tHEMEat Company

Moderated by: Haley Promsuwan

Building a foodtech startup takes more than just a great idea—it demands resilience, market insight, and bold execution. Learn how tHEMEat Company is tackling market challenges, leveraging emerging trends, and building a brand that resonates with today’s conscious consumers.

Dr Max Tham, inventor of 3 patents in the novel field of flavour catalysts, leads tHEMEat in pioneering and fielding innovative functional ingredients that are vegan, non-GMO and affordable that can replicate the look, cook, smell and taste of animal meats.

15:45 - 16:30PM

Zero Waste, Maximum Impact: Circular Economy in F&B with Kong Qi Herng, Founder, The Moonbeam Co.

Moderated by: Prof Jerome Kok

What if food waste isn’t waste at all, but a valuable resource waiting to be transformed? This fireside chat delves into how innovation, entrepreneurship, and a commitment to circularity is creating real-world impact —turning discarded ingredients into game-changing products while proving that sustainability and business success go hand in hand.

Sharing the same ambition of using innovation and business to solve food waste problems, Kong and his friends co-founded Moonbeam. With a MSc in Technopreneurship & Innovation on the Chuan Thian Poh Scholarship, he grew his entrepreneurial skills and network, and now engages food services and pantries to encourage the adoption of spent brewers’ grains and coffee grounds (SCG) in food products and services.

16:30 - 17:15PM

Commercialisation for the Future of Foods (with Food Tasting)

Speakers:
Keisuke Muroi, Head of Business Development, Morus Inc
Florence Leong, Co-Founder, KosmodeHealth Singapore
Hiroyuki Hirano, Co-Founder, IMP3GNO LLP

Moderated by: Kelvin Ng, Managing Partner, Green Bridge Partners

This panel discussion brings together leading entrepreneurs and industry veterans to explore how innovative strategies and breakthrough products — from alternative proteins to insect and silk protein innovations — will define the future of food. Attendees will walk away with actionable insights to scale sustainably and win consumer trust in the evolving food landscape.