Singapore food manufacturetr plans to bring ethnic Singapore foods to the U.S., China, and Japan using vacuum skin packaging, which is a new frozen food technology.
Local food manufacturer, Terry Tan and Singapore Polytechnic are working together to make the ethnic flavors of Singapore available worldwide.
Extending shelf life to one year is one of the major challenges towards making Terry Tan's plans a reality. According to Samuel Aw, a lecturer in food technology at Singapore Polytechnic keeping shelf life was much more complicated than just buying equipment for this. The key to this was mainly to find the right combination of ingredients.
Singapore Food Delight Manufacturer, Terry Tan said, "Every time I travel overseas and I try the Hainanese chicken rice, it's different. We don't have the authentic chicken rice over there; even when we try our laksa, we don't have the authentic (taste). So I think we should bring our authentic Hainanese chicken rice, our laksa to other countries."