Renovation Boys – A Reliable Source For Buying Renovation Products
Food Innovation and Renovation-SG Health Promotion Board 2015
24
Food Innovation and Renovation Government Perspective and Expectations 28 Oct 2015 Presented Ann Low , Deputy Director Healthy Food Products Department
-
Upload
asian-food-regulation-information-service -
Category
Food
-
view
353 -
download
1
Transcript of Food Innovation and Renovation-SG Health Promotion Board 2015
Food Innovation and Renovation
Government Perspective and Expectations
28 Oct 2015
Presented Ann Low , Deputy Director
Healthy Food Products Department
Calorie intake up Proportion of Singaporeans exceeding recommended intake of calories
2,062 Calories
1998
+250
2,378 Calories
2010 2004
2,624 Calories
Excess of Calorie Singaporeans exceeding recommended intake of calories by an average of 300 calories
2010 2004 1998
48%
59%
34%
Source : National Health Survey 1992,1998 & 2010
Dietary Excesses - Proportion of Singaporeans who exceed allowances for total fat and saturated fat
Dietary Inadequacies Proportion of Singapore with inadequate consumption of Fruits,Vegetable, Whole-grains
Despite eating more, dietary quality has deteriorated
86%
89%
92%
< 2 servings fruits
& Veg
< 1 serving of
Whole -grain.
73%
57%
Saturated fat 70%
42%
Total Fat 61%
2004 2010
Source : National Health Survey 1992,1998 & 2010
Our Diet is characterised by poor fat and carbohydrate quality
8% Wholegrains
92% Refined Grains & Sugar
6 in 10 Singaporeans consume 2 or more sugar sweetened beverage per day 92% of dietary carbohydrate comes from highly refined sources sugar, white rice & bread, refined
noodles
40% Saturated
fat 60% Unsaturated
Fats
Low ratio of unsaturated fat to saturated fat Recommended ratio of saturated fat to unsaturated fat = 1 : 2 Current Ratio = 1 : 1.15
Source : National Health Survey 1992,1998 & 2010
Food Innovation and Renovation
Government Perspective and Expectations
28 Oct 2015
Presented Ann Low , Deputy Director
Healthy Food Products Department
Calorie intake up Proportion of Singaporeans exceeding recommended intake of calories
2,062 Calories
1998
+250
2,378 Calories
2010 2004
2,624 Calories
Excess of Calorie Singaporeans exceeding recommended intake of calories by an average of 300 calories
2010 2004 1998
48%
59%
34%
Source : National Health Survey 1992,1998 & 2010
Dietary Excesses - Proportion of Singaporeans who exceed allowances for total fat and saturated fat
Dietary Inadequacies Proportion of Singapore with inadequate consumption of Fruits,Vegetable, Whole-grains
Despite eating more, dietary quality has deteriorated
86%
89%
92%
< 2 servings fruits
& Veg
< 1 serving of
Whole -grain.
73%
57%
Saturated fat 70%
42%
Total Fat 61%
2004 2010
Source : National Health Survey 1992,1998 & 2010
Our Diet is characterised by poor fat and carbohydrate quality
8% Wholegrains
92% Refined Grains & Sugar
6 in 10 Singaporeans consume 2 or more sugar sweetened beverage per day 92% of dietary carbohydrate comes from highly refined sources sugar, white rice & bread, refined
noodles
40% Saturated
fat 60% Unsaturated
Fats
Low ratio of unsaturated fat to saturated fat Recommended ratio of saturated fat to unsaturated fat = 1 : 2 Current Ratio = 1 : 1.15
Source : National Health Survey 1992,1998 & 2010
Food Innovation and Renovation
Government Perspective and Expectations
28 Oct 2015
Presented Ann Low , Deputy Director
Healthy Food Products Department
Calorie intake up Proportion of Singaporeans exceeding recommended intake of calories
2,062 Calories
1998
+250
2,378 Calories
2010 2004
2,624 Calories
Excess of Calorie Singaporeans exceeding recommended intake of calories by an average of 300 calories
2010 2004 1998
48%
59%
34%
Source : National Health Survey 1992,1998 & 2010
Dietary Excesses - Proportion of Singaporeans who exceed allowances for total fat and saturated fat
Dietary Inadequacies Proportion of Singapore with inadequate consumption of Fruits,Vegetable, Whole-grains
Despite eating more, dietary quality has deteriorated
86%
89%
92%
< 2 servings fruits
& Veg
< 1 serving of
Whole -grain.
73%
57%
Saturated fat 70%
42%
Total Fat 61%
2004 2010
Source : National Health Survey 1992,1998 & 2010
Our Diet is characterised by poor fat and carbohydrate quality
8% Wholegrains
92% Refined Grains & Sugar
6 in 10 Singaporeans consume 2 or more sugar sweetened beverage per day 92% of dietary carbohydrate comes from highly refined sources sugar, white rice & bread, refined
noodles
40% Saturated
fat 60% Unsaturated
Fats
Low ratio of unsaturated fat to saturated fat Recommended ratio of saturated fat to unsaturated fat = 1 : 2 Current Ratio = 1 : 1.15
Source : National Health Survey 1992,1998 & 2010
Food Innovation and Renovation
Government Perspective and Expectations
28 Oct 2015
Presented Ann Low , Deputy Director
Healthy Food Products Department
Calorie intake up Proportion of Singaporeans exceeding recommended intake of calories
2,062 Calories
1998
+250
2,378 Calories
2010 2004
2,624 Calories
Excess of Calorie Singaporeans exceeding recommended intake of calories by an average of 300 calories
2010 2004 1998
48%
59%
34%
Source : National Health Survey 1992,1998 & 2010
Dietary Excesses - Proportion of Singaporeans who exceed allowances for total fat and saturated fat
Dietary Inadequacies Proportion of Singapore with inadequate consumption of Fruits,Vegetable, Whole-grains
Despite eating more, dietary quality has deteriorated
86%
89%
92%
< 2 servings fruits
& Veg
< 1 serving of
Whole -grain.
73%
57%
Saturated fat 70%
42%
Total Fat 61%
2004 2010
Source : National Health Survey 1992,1998 & 2010
Our Diet is characterised by poor fat and carbohydrate quality
8% Wholegrains
92% Refined Grains & Sugar
6 in 10 Singaporeans consume 2 or more sugar sweetened beverage per day 92% of dietary carbohydrate comes from highly refined sources sugar, white rice & bread, refined
noodles
40% Saturated
fat 60% Unsaturated
Fats
Low ratio of unsaturated fat to saturated fat Recommended ratio of saturated fat to unsaturated fat = 1 : 2 Current Ratio = 1 : 1.15
Source : National Health Survey 1992,1998 & 2010
Escalating caloric excesses & physical inactivity
Daily Caloric expenditure from physical activity dropped by
average of 100 calories over the past decade
Obesity in Singapore is on the rise
16%
6.3% 6.8%
23%
10.8%
1998 2010 1992 2004
5.5%
Prevalence of Obesity Age Standardised (in Singapore )
International (BMI >30) Asian (BMI >27.5)
Source : National Health Survey 1992,1998 & 2010
35.9% 32.5%
50.0%
1971-1974
1976-1980
33.8% 28.3%
31.7%
10.7% 12.7%
27.5%
12.1%
20.5%
1960-1962
Proj 2030
2007-2008
2009-2010
2001-2002
2005-2006
2003-2004
1999-2000
1988-1994
Prevalence of Obesity Among U.S. Adults Aged 20-74 (in US )
27.5%
20.5%
Need for Paradigm Shift Food Strategy to reset the default choices
Public Education Campaigns
Changing the Context and Environment Making healthier choice default and accessible
Changing Behaviour - Need for Paradigm Shift
Inform Strategic Shift Influence
Leveraging partnerships to achieve PERVASIVENESS
Eco-systemic Model
Adopting behavioural economic principles to NUDGE CONSUMERS
Escalating caloric excesses & physical inactivity
Daily Caloric expenditure from physical activity dropped by
average of 100 calories over the past decade
Obesity in Singapore is on the rise
16%
6.3% 6.8%
23%
10.8%
1998 2010 1992 2004
5.5%
Prevalence of Obesity Age Standardised (in Singapore )
International (BMI >30) Asian (BMI >27.5)
Source : National Health Survey 1992,1998 & 2010
35.9% 32.5%
50.0%
1971-1974
1976-1980
33.8% 28.3%
31.7%
10.7% 12.7%
27.5%
12.1%
20.5%
1960-1962
Proj 2030
2007-2008
2009-2010
2001-2002
2005-2006
2003-2004
1999-2000
1988-1994
Prevalence of Obesity Among U.S. Adults Aged 20-74 (in US )
27.5%
20.5%
Need for Paradigm Shift Food Strategy to reset the default choices
Public Education Campaigns
Changing the Context and Environment Making healthier choice default and accessible
Changing Behaviour - Need for Paradigm Shift
Inform Strategic Shift Influence
Leveraging partnerships to achieve PERVASIVENESS
Eco-systemic Model
Adopting behavioural economic principles to NUDGE CONSUMERS
Escalating caloric excesses & physical inactivity
Daily Caloric expenditure from physical activity dropped by
average of 100 calories over the past decade
Obesity in Singapore is on the rise
16%
6.3% 6.8%
23%
10.8%
1998 2010 1992 2004
5.5%
Prevalence of Obesity Age Standardised (in Singapore )
International (BMI >30) Asian (BMI >27.5)
Source : National Health Survey 1992,1998 & 2010
35.9% 32.5%
50.0%
1971-1974
1976-1980
33.8% 28.3%
31.7%
10.7% 12.7%
27.5%
12.1%
20.5%
1960-1962
Proj 2030
2007-2008
2009-2010
2001-2002
2005-2006
2003-2004
1999-2000
1988-1994
Prevalence of Obesity Among U.S. Adults Aged 20-74 (in US )
27.5%
20.5%
Need for Paradigm Shift Food Strategy to reset the default choices
Public Education Campaigns
Changing the Context and Environment Making healthier choice default and accessible
Changing Behaviour - Need for Paradigm Shift
Inform Strategic Shift Influence
Leveraging partnerships to achieve PERVASIVENESS
Eco-systemic Model
Adopting behavioural economic principles to NUDGE CONSUMERS
Escalating caloric excesses & physical inactivity
Daily Caloric expenditure from physical activity dropped by
average of 100 calories over the past decade
Obesity in Singapore is on the rise
16%
6.3% 6.8%
23%
10.8%
1998 2010 1992 2004
5.5%
Prevalence of Obesity Age Standardised (in Singapore )
International (BMI >30) Asian (BMI >27.5)
Source : National Health Survey 1992,1998 & 2010
35.9% 32.5%
50.0%
1971-1974
1976-1980
33.8% 28.3%
31.7%
10.7% 12.7%
27.5%
12.1%
20.5%
1960-1962
Proj 2030
2007-2008
2009-2010
2001-2002
2005-2006
2003-2004
1999-2000
1988-1994
Prevalence of Obesity Among U.S. Adults Aged 20-74 (in US )
27.5%
20.5%
Need for Paradigm Shift Food Strategy to reset the default choices
Public Education Campaigns
Changing the Context and Environment Making healthier choice default and accessible
Changing Behaviour - Need for Paradigm Shift
Inform Strategic Shift Influence
Leveraging partnerships to achieve PERVASIVENESS
Eco-systemic Model
Adopting behavioural economic principles to NUDGE CONSUMERS
-of-
Product Innovation
Broaden Choices
Driving Consumer Demand
Educate and activate
Leverage Partnership Manufacturers,
F&B, Retailer
Awareness
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Incorporate healthier options into core menu items and product mix
Driving Consumer demand
Educate and activate
-of-
Product Innovation
Broaden Choices
Driving Consumer Demand
Educate and activate
Leverage Partnership Manufacturers,
F&B, Retailer
Awareness
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Incorporate healthier options into core menu items and product mix
Driving Consumer demand
Educate and activate
-of-
Product Innovation
Broaden Choices
Driving Consumer Demand
Educate and activate
Leverage Partnership Manufacturers,
F&B, Retailer
Awareness
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Incorporate healthier options into core menu items and product mix
Driving Consumer demand
Educate and activate
-of-
Product Innovation
Broaden Choices
Driving Consumer Demand
Educate and activate
Leverage Partnership Manufacturers,
F&B, Retailer
Awareness
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Incorporate healthier options into core menu items and product mix
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Working with large F&B chains, making healthier offerings mainstream
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
HEALTHY DINING PROGRAM
NORTH
WEST CENTRAL
EAST
SOUTH
NEX Mall
Suntec City & Marina Square
Jurong Point
VivoCity
Bedok Mall
Double page advertisement
Locations of malls targeted for Phase 2 marketing
Mall
advertisements
Advertisements around 1km
vicinity placed around
key mall
Ad-walkers around the malls to distribute discount
vouchers
500kcal meals
Ensuring demand for healthier options: Shifting from mass to coordinated, location-specific marketing
Healthier Choice Program
-of-
2500 products cut across 70 categories, which contribute to 60% of all food and drinks sold through retail grocery chains
2500 products contribute to >15% market share
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Moving forward: Integrated Value Chain Approach
Grocery Retailers
Action by Existing Partners - Reformulation
Healthier Choice Program
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Working with large F&B chains, making healthier offerings mainstream
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
HEALTHY DINING PROGRAM
NORTH
WEST CENTRAL
EAST
SOUTH
NEX Mall
Suntec City & Marina Square
Jurong Point
VivoCity
Bedok Mall
Double page advertisement
Locations of malls targeted for Phase 2 marketing
Mall
advertisements
Advertisements around 1km
vicinity placed around
key mall
Ad-walkers around the malls to distribute discount
vouchers
500kcal meals
Ensuring demand for healthier options: Shifting from mass to coordinated, location-specific marketing
Healthier Choice Program
-of-
2500 products cut across 70 categories, which contribute to 60% of all food and drinks sold through retail grocery chains
2500 products contribute to >15% market share
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Moving forward: Integrated Value Chain Approach
Grocery Retailers
Action by Existing Partners - Reformulation
Healthier Choice Program
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Working with large F&B chains, making healthier offerings mainstream
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
HEALTHY DINING PROGRAM
NORTH
WEST CENTRAL
EAST
SOUTH
NEX Mall
Suntec City & Marina Square
Jurong Point
VivoCity
Bedok Mall
Double page advertisement
Locations of malls targeted for Phase 2 marketing
Mall
advertisements
Advertisements around 1km
vicinity placed around
key mall
Ad-walkers around the malls to distribute discount
vouchers
500kcal meals
Ensuring demand for healthier options: Shifting from mass to coordinated, location-specific marketing
Healthier Choice Program
-of-
2500 products cut across 70 categories, which contribute to 60% of all food and drinks sold through retail grocery chains
2500 products contribute to >15% market share
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Moving forward: Integrated Value Chain Approach
Grocery Retailers
Action by Existing Partners - Reformulation
Healthier Choice Program
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
HEALTHY DINING PROGRAM
Working with large F&B chains, making healthier offerings mainstream
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
-of-
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
HEALTHY DINING PROGRAM
NORTH
WEST CENTRAL
EAST
SOUTH
NEX Mall
Suntec City & Marina Square
Jurong Point
VivoCity
Bedok Mall
Double page advertisement
Locations of malls targeted for Phase 2 marketing
Mall
advertisements
Advertisements around 1km
vicinity placed around
key mall
Ad-walkers around the malls to distribute discount
vouchers
500kcal meals
Ensuring demand for healthier options: Shifting from mass to coordinated, location-specific marketing
Healthier Choice Program
-of-
2500 products cut across 70 categories, which contribute to 60% of all food and drinks sold through retail grocery chains
2500 products contribute to >15% market share
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Moving forward: Integrated Value Chain Approach
Grocery Retailers
Action by Existing Partners - Reformulation
Healthier Choice Program
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Healthier Choice Program
-of-
Island-wide consumer campaign
Increasing
both breadth and depth of collaboration
Periodic
promotional offer ad-buys with single supermarket
chain
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Coffeeshops
Hawker Stalls
Food Courts e.g Kopitiam, Koufu
Cafes e.g Yakun, Toastbox
Kiosks e.g Gongcha, Mr Bean
QSR/ Restaurants/Caterer
Food Service (Healthier Dining Program)
Grocery Retailers
Consumer Packaged Goods
Food Manufacturer (HCS)
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Integrated efforts from multi-stakeholders to influence lifestyle change.
-of-
Healthier Choice Program
-of-
Island-wide consumer campaign
Increasing
both breadth and depth of collaboration
Periodic
promotional offer ad-buys with single supermarket
chain
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Coffeeshops
Hawker Stalls
Food Courts e.g Kopitiam, Koufu
Cafes e.g Yakun, Toastbox
Kiosks e.g Gongcha, Mr Bean
QSR/ Restaurants/Caterer
Food Service (Healthier Dining Program)
Grocery Retailers
Consumer Packaged Goods
Food Manufacturer (HCS)
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Integrated efforts from multi-stakeholders to influence lifestyle change.
-of-
Healthier Choice Program
-of-
Island-wide consumer campaign
Increasing
both breadth and depth of collaboration
Periodic
promotional offer ad-buys with single supermarket
chain
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Coffeeshops
Hawker Stalls
Food Courts e.g Kopitiam, Koufu
Cafes e.g Yakun, Toastbox
Kiosks e.g Gongcha, Mr Bean
QSR/ Restaurants/Caterer
Food Service (Healthier Dining Program)
Grocery Retailers
Consumer Packaged Goods
Food Manufacturer (HCS)
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Integrated efforts from multi-stakeholders to influence lifestyle change.
-of-
Healthier Choice Program
-of-
Island-wide consumer campaign
Increasing
both breadth and depth of collaboration
Periodic
promotional offer ad-buys with single supermarket
chain
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
-of-
Coffeeshops
Hawker Stalls
Food Courts e.g Kopitiam, Koufu
Cafes e.g Yakun, Toastbox
Kiosks e.g Gongcha, Mr Bean
QSR/ Restaurants/Caterer
Food Service (Healthier Dining Program)
Grocery Retailers
Consumer Packaged Goods
Food Manufacturer (HCS)
Food Innovation Broaden Variety
& choices
Awareness
Working with Manufacturers F&B, Retailer
Driving Consumer demand
Educate and activate
Integrated efforts from multi-stakeholders to influence lifestyle change.
-of-
Need for Paradigm Shift Government Expectation
Healthy Living Master Plan : Vision 2020
Live, Work and Play
Provide 1 in 2 Singapore Residents
Access to at least three healthier living options
Thank You
Need for Paradigm Shift Government Expectation
Healthy Living Master Plan : Vision 2020
Live, Work and Play
Provide 1 in 2 Singapore Residents
Access to at least three healthier living options
Thank You
Need for Paradigm Shift Government Expectation
Healthy Living Master Plan : Vision 2020
Live, Work and Play
Provide 1 in 2 Singapore Residents
Access to at least three healthier living options
Thank You
Asian Food Regulation Information Service is a resource for the food industry. We have the largest database of Asian food regulations in the world – and it’s FREE to use. We publish a range of communication services (free and paid), list a very large number of food events and online educational webinars and continue to grow our Digital Library. Feel free to contact us anytime to talk about your specific requirements, offer comments, complaints or to compliment us.
We look forward to hearing from you soon!
www.asianfoodreg.com [email protected]
![CALIFORNIA [ADVANCE RELEASE] · Sh Sh MgCp SG SG SG SG SG SG SG SG SG Fe Fe Gr-s Gr-s Per CS Pum Pum Salt Salt Salt S-o S-o Zeo Dia Bent Bent Bent B B Clay Clay Dia DS DS DS DS DS](https://static.fdocuments.us/doc/165x107/5d435e0888c993ea558bc1de/california-advance-release-sh-sh-mgcp-sg-sg-sg-sg-sg-sg-sg-sg-sg-fe-fe-gr-s.jpg)
