Republic Poly student secures gold for making cricket protein bars, latest from Singapore

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He may be 20 years old, but Mr. Gavriel Tan is already a budding entrepreneur, having started a business that turns insects into food for human consumption.

According to Altimate Nutrition, co-founded by Mr. Tan, it is the first company in Singapore to tap into the insect world in this way.

The start-up aims to alleviate key social issues such as food insecurity, climate change and hunger.

The company has previously used flour extracted from oven-baked and freeze-dried crickets to make protein bars that are awaiting approval by the Singapore Food Agency for local distribution and consumption.

At the same time, he works with foreign distributors in countries like Malaysia.

“We are planning to develop and launch new flavors for our protein bars and to introduce other types of insects such as mealworms. Most insects are actually safe to eat and contain more nutrients and are much more durable, ”said Tan.

The double degree student in biotechnology and business and entrepreneurship from Republic Polytechnic co-founded the start-up when he participated in his institute’s exclusive entrepreneurship immersion program.

Last Friday, he received the gold award in the post-secondary education category at the 2021 National Youth Entrepreneurship Awards, held at the Singapore Discovery Center.

The awards ceremony was co-hosted by Action Community for Entrepreneurship (ACE), the non-profit organization * Scape and Edge, the youth wing of ACE.

A total of eight awards were presented in four categories: post-secondary education; university and open; impact entrepreneur of the year; and * Scape’s Most Innovative Entrepreneur.

Mr. Sean Neo, 27, co-founder of Crunch Cutlery, received the bronze award in the university and open category.

The supply chain management student at the University of Social Sciences of Singapore has been advocating sustainable development practices for years.

Crunch Cutlery aims to solve the problems of plastic waste and poor urban nutrition by encouraging people to eat their cutlery with regular meals.

Its first product – crispy spoons – is made from wheat flour, chia seeds, buckwheat, coconut flour, chickpeas, psyllium husks, brown sugar, salt and emulco – a type of food flavor.

Crispy spoons are currently used in dessert stores such as An Acai Affair and Cornercove.

Crunch Cutlery is also looking to partner with companies offering event and catering services, such as the Grain and Fairmont hotels, Mr. Neo said.

The Minister of State for Trade, Industry and Culture, Community and Youth Low Yen Ling, who was the guest of honor, presented the awards.



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