SINGAPORE, October 7, 2026 — AAK, Bühler, Givaudan and Ingredion today announced the five companies selected to participate in the Healthy Snacks Challenge 2027, a collaborative innovation program designed to accelerate the development of healthier, appealing and commercially viable snack solutions for consumers across the Asia Pacific region.
The five selected companies are:
- Anomaly Bio, Singapore — develops whole-food protein–fibre ingredients through submerged fermentation. Pruv® supports human nutrition across 9+ approved markets. Anomaly’s processing innovations further enable ambient supply chains across multiple moisture levels.
- Agro Ludens, Japan — develops Comeat®, a rice- and koji-derived mycoprotein made through solid-state fermentation, offering a high-protein, low-fat, gluten-free ingredient with natural umami and meat-like texture.
- Coa & Co, Singapore — creates fermented, shelf-stable ingredient systems and protein-rich chocolate clusters using solid-state fermentation to improve protein quality, fibre content, digestibility and satiety in everyday snacks.
- Protoga, China — produces microalgae-based ingredients, including chlorella protein made through heterotrophic fermentation, delivering a plant-based complete protein option that is cholesterol-free, lactose-free, gluten-free and naturally non-GMO.
- ROA Midnight Pte Ltd, Singapore — using ingredients such as avocado, house-made brown rice milk and psyllium husk, RÓA creates indulgent, tasty products free from major allergens and is now pushing beyond 'free from' towards cleaner-label, higher-fibre and more nutritionally purposeful snacking.
The selected companies will participate in concept validation and technical discussions with the four program partners from October to December 2026. They will then travel to Singapore for Snacks Hack Week from January 18–22, 2027, where they will work with technical, product and innovation specialists to develop, test and refine their concepts.
The week will conclude with the Finalists Demo Day on January 22, 2027, where finalists will present their innovations and offer product tastings. Following Demo Day, three companies will be selected for the Top 3 Showcase and the opportunity to access further development support through the partners’ laboratories.
Supporting the future of better-for-you snacking
The Healthy Snacks Challenge was created in response to changing consumer expectations. Across the region, consumers are looking for snacks that offer improved nutrition, affordability and sustainability while continuing to deliver compelling taste and texture.
The challenge invited startups and SMEs across Asia Pacific to submit technically testable products, ingredients, formulations or technologies relevant to formats such as baked, extruded, puffed, coated, fried, filled, bar-type and hybrid snacks.
Relevant health and nutrition propositions included higher protein or fibre, lower sugar or salt, reduced saturated fat, improved fat profiles, cleaner labels, plant-based ingredients, functional nutrition, and the use of whole grains, pulses, nuts or seeds.
Each selected company demonstrated a clear better-for-you nutrition proposition, meaningful innovation and the technical readiness required to develop and validate its concept in a practical innovation environment.
Four partners, complementary capabilities
Throughout the program, the selected companies will have access to complementary expertise from across the snack innovation value chain:
- Bühler: Processing, extrusion, milling, mixing, roasting, drying and industrialisation
- Givaudan: Flavour, taste, aroma, masking, modulation and sensory experience
- Ingredion: Texture and healthful solutions, including starches, hydrocolloids, fibres, sweeteners and clean-label systems
- AAK: Fats, oils, coatings, fillings, plant-based fat systems and mouthfeel solutions
“The five selected companies reflect the creativity and technical potential emerging from the Asia-Pacific food innovation ecosystem. Their concepts address important consumer needs while exploring new ingredients, processes, formats and sensory experiences. We look forward to bringing the companies together in Singapore and helping them take their innovations to the next stage,” said Adrien Beauvisage, Head of Region Southeast Asia, Bühler Group.
“At Givaudan, we see taste, texture and nutrition as an integrated opportunity to create healthier snack experiences that truly resonate with consumers. Delivering on all dimensions is what will keep us ahead in addressing rapidly evolving consumer needs. Through the Healthy Snacks Challenge, we are proud to support exciting ideas and emerging solutions that place taste and wellbeing at the forefront, while continuing to deliver enjoyable savoury experiences that consumers expect,” said Laveena Vaz, APAC Savoury Business Unit Director, Givaudan.
“Healthy snacking continues to be one of the most dynamic growth areas in the food industry, driven by consumers seeking products that support their wellbeing without compromising enjoyment. Through our partnership with the Healthy Snacks Challenge, Ingredion is pleased to contribute our expertise in texture and healthful ingredient solutions, helping innovators create snacks that balance sensory appeal, nutrition, and market relevance,” said Ai Tsing Tan, Director, Customer Innovation, Texture & Healthful Solutions, Ingredion.
“The most promising snack innovations combine a clear consumer benefit with strong technical performance. By working side by side with the selected companies and our program partners, we hope to help accelerate concepts that deliver better nutrition, enjoyable eating experiences and real potential for further development,” said Nikesh Hindocha, General Manager, South & Northeast Asia, AAK.
From concept validation to hands-on prototyping
Between October and December 2026, experts from the four partner companies will work with the selected participants to validate their concepts and define the technical priorities for Snacks Hack Week.
During the hands-on program in Singapore, the teams will take part in:
- Ingredient and technology exploration
- Formulation and concept development
- Taste and sensory reviews
- Processing and prototype refinement
- Demo Day presentations and tastings
At the Finalists Demo Day, each company will present its refined concept to an invited audience of industry representatives, customers, partners and other stakeholders.
Three companies will then be selected for further development support. Follow-on activities with the partner laboratories are expected to begin in mid-February 2027 and may include additional formulation work, processing trials, sensory development, texture optimisation, fat-system development and scale-up assessment.
The challenge is designed to encourage collaboration while respecting the intellectual property of participating companies.
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Annex
Notes to editors
About the Healthy Snacks Challenge 2027
The Healthy Snacks Challenge 2027 is a collaborative innovation initiative from Bühler, Givaudan, Ingredion and AAK. The program supports startups and SMEs from across Asia Pacific that are developing healthier and technically testable products, ingredients, formulations or technologies for the snacks category.
Eligible companies were required to be at least at lab or pilot scale, provide physical product, ingredient-system or prototype samples, and demonstrate a clear better-for-you nutrition proposition.
Relevant snack formats include baked, extruded, puffed, coated, fried, filled, bar-type and hybrid snacks. Potential health and nutrition areas include higher protein, higher fibre, lower sugar, lower salt, reduced saturated fat, improved fat profiles, cleaner labels, plant-based ingredients and functional nutrition.
The five selected companies will participate in Snacks Hack Week in Singapore from January 18–22, 2027. The program will conclude with the Finalists Demo Day on January 22, when three companies will be selected for further development support.
Key program dates
- October 1, 2026: Top 5 publicly announced
- October–December 2026: Concept validation and technical discussions
- January 18–22, 2027: Snacks Hack Week in Singapore
- January 22, 2027: Finalists Demo Day and Top 3 selection
- Mid-February 2027: Follow-on trials with partner laboratories
Meet the Top 5
- Anomaly Bio, Singapore — develops whole-food protein–fibre ingredients through submerged fermentation. Pruv® supports human nutrition across 9+ approved markets. Anomaly’s processing innovations further enable ambient supply chains across multiple moisture levels.
- Agro Ludens, Japan — develops Comeat®, a rice- and koji-derived mycoprotein made through solid-state fermentation, offering a high-protein, low-fat, gluten-free ingredient with natural umami and meat-like texture.
- Coa & Co, Singapore — creates fermented, shelf-stable ingredient systems and protein-rich chocolate clusters using solid-state fermentation to improve protein quality, fibre content, digestibility and satiety in everyday snacks.
- Protoga, China — produces microalgae-based ingredients, including chlorella protein made through heterotrophic fermentation, delivering a plant-based complete protein option that is cholesterol-free, lactose-free, gluten-free and naturally non-GMO.
- ROA Midnight Pte Ltd, Singapore — using ingredients such as avocado, house-made brown rice milk and psyllium husk, RÓA creates indulgent, tasty products free from major allergens and is now pushing beyond 'free from' towards cleaner-label, higher-fibre and more nutritionally purposeful snacking.
MEDIA CONTACTS
AAK:
Nikesh Hindocha
General Manager, South & Northeast Asia
nikesh.hindocha@aak.com
Mobile +65 98254542
Bühler Group:
Dalen Jacomino Panto, Senior Manager, Global Media Relations
Bühler AG, 9240 Uzwil, Switzerland
Phone: +41 71 955 37 57
Mobile: +41 79 900 53 88
E-mail: dalen.jacomino_panto@buhlergroup.com
Katja Hartmann, Media Relations Manager
Bühler AG, 9240 Uzwil, Schweiz
Mobile: +41 79 483 68 07
Email: katja.hartmann@buhlergroup.com
Givaudan:
Eric Lim, Communications Director APAC, Taste & Wellbeing
Email: eric.lim@givaudan.com
Ingredion:
Christine Chew
Marketing Communications Manager
Email: christine.chew@ingredion.com
About the Partners
AAK
Everything AAK does is about Making Better Happen™. We specialize in plant-based oils and fats, the value-adding ingredients in many products people love to consume. We make these products better tasting, healthier, and more sustainable. At the heart of AAK’s offer is Customer Co-Development, combining our desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of our production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Our 4,000 employees support our close collaboration with customers through 25 regional sales offices, 16 dedicated Customer Innovation Centers, and with the support of more than 19 production facilities. Listed on Nasdaq Stockholm and headquartered in Malmö, Sweden, AAK has been Making Better Happen™ for more than 150 years.
www.aak.com
Bühler Group
Bühler is a global technology partner for the food, feed, and mobility industries. As a Swiss family-owned company, with more than 166 years of history, is driven by its purpose of creating innovations for a better world, balancing the needs of economy, humanity, and nature in all its decision-making processes. Billions of people globally rely on food and mobility solutions produced on Bühler equipment. In 2019, Bühler committed to having solutions ready to multiply that reduce energy, waste, and water by 50% in its customers’ value chains. By 2025, it confirmed that reductions of at least 50% are feasible in 11 of 15 key value chains in one or more environmental dimensions, with savings of more than 35% achievable across all value chains in at least one category. The company is now focused on scaling adoption to further multiply impact. In its own operations, Bühler targets a 60% reduction in greenhouse gas emissions by 2030 (Scopes 1 & 2, baseline 2019). Investing up to 5% of its turnover in R&D, Bühler generated turnover of CHF 2.8 billion in 2025. It employs 12,090 people and operates globally in over 140 countries with an extensive service and manufacturing network.
www.buhlergroup.com
About Givaudan
Givaudan is a global leader in Fragrance & Beauty and Taste & Wellbeing. We celebrate the beauty of human experience by creating for happier, healthier lives with love for nature. Together with our customers we deliver food experiences, craft inspired fragrances and develop beauty and wellbeing solutions that make people look and feel good. In 2025, Givaudan employed over 17,500 people worldwide and achieved CHF 7.5 billion in sales with a free cash flow of 14.1%. With a heritage that stretches back over 250 years, we are committed to driving long-term, purpose-led growth by improving people’s health and happiness and increasing our positive impact on nature. This is Givaudan. Human by nature. Discover more at www.givaudan.com.
About Givaudan Taste & Wellbeing
Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game-changing innovations in food and beverage. This is Givaudan. Human by nature. Learn more about how we are shaping the future of food at www.givaudan.com/taste-wellbeing
Ingredion
Ingredion Incorporated (NYSE: INGR), headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in more than 120 countries. With 2025 annual net sales of approximately $7.2 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets.
Ingredion partners with pet food companies to advance sustainable nutrition solutions, supporting responsible sourcing, resource efficiency and environmentally conscious product innovation. With 30 Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.
www.ingredion.com