More food manufacturers tap govt grant to create low-sugar options
Firms are tapping government scheme to develop healthier food products
Desserts, drinks and sauces with less sugar will be making their way into eateries as part of the Government's efforts to fight diabetes.
More food manufacturers are creating products that skimp on refined sugars but use natural sweeteners as a supplement to avoid compromising on taste.
This is thanks to the Healthier Ingredient Development Scheme, launched in July last year to encourage manufacturers to create healthier foods.
It was extended in May to support the production of desserts, sauces and beverages with less sugar as part of the Health Promotion Board's (HPB's) efforts to cut the sugar in Singaporeans' diet by 25 per cent by 2020.
Four manufacturers have tapped the grant to develop products with less sugar, which include mooncakes, ice cream and Asian beverages.
FUNDING
HPB chief executive Zee Yoong Kang yesterday told reporters the scheme has supported 26 grant applications, totalling about $7 million, since its launch. This is a fifth of the $35 million in funding to be disbursed over three years.
More than 50 healthier products are now available at 3,000 food and beverage outlets, though more must be done to reduce the consumption of sugary food and drinks, he said.
"We want to spread the message (to F&B operators) that by joining the healthier foods trend, you are going to increase your sales because people want these options," Mr Zee said.
He was speaking on the sidelines of a media tour of restaurant chain Tung Lok's production facility in Sembawang.
Tung Lok tapped the grant to develop mooncakes with 30 per cent less sugar and calories, and 40 per cent less saturated fat.
About 80 per cent of the mooncakes sold at its restaurants are lower in sugar, which has been partly replaced with allulose, a low-calorie and low-glycaemic index sugar found in fruit.
Tung Lok chief executive Andrew Tjioe said it took about nine months to develop the healthier version.
Faesol, which produces ready-to-mix Asian beverages - such as roselle tea - with about half the amount of sugar compared with the same syrup-based drinks, also got a grant.
Its chief executive Saw Lin Kiat said there are plans to expand distribution to 200 more locations over the next year.
The powdered product, which replaces some of the sugar with sweeteners like stevia, may cost consumers up to 20 cents more a cup as it is more costly than low-cost flavoured syrups that are high in sugar.
But Dr Saw believes consumers are willing to pay, saying: "The operators are often worried they will lose sales if they switch to low-sugar (options)... We want to let them taste and see that it is the same."
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