Simply Her (Singapore) - - Life Made Easy -

Founder of Freshen Food When Pamela Phua, 34, was work­ing in the public re­la­tions in­dus­try, her ma­ter­nal grand­mother would bot­tle Can­tonese soups for her to take to the ofce. That lov­ing ges­ture later in­spired her to build her own food busi­ness. She man­aged to se­cure a $50,000 grant from the Ac­tion Com­mu­nity for En­trepreneur­ship and used it, along with per­sonal sav­ings, to launch Freshen Food Home-style Soups in Novem­ber 2014, of­fer­ing dou­ble-boiled soups in ready-to-serve packs. The soups con­tain no MSG and preser­va­tives, and can stay fresh for over a year. Pamela shares ve fac­tors to con­sider

for a high-tech food man­u­fac­tur­ing start-up. “At our out­sourced man­u­fac­tur­ing fa­cil­ity, we use re­tort food pro­cess­ing tech­nol­ogy that har­nesses pres­surised steam to ster­ilise food. It’s im­por­tant to know how to op­ti­mise tech­nol­ogy for your busi­ness. I was for­tu­nate to col­lab­o­rate with Sin­ga­pore Polytech­nic’s Food In­no­va­tion & Re­source Cen­tre, whose tech­ni­cal ex­per­tise pro­vided a solid foun­da­tion.”

“Iden­tify the value propo­si­tions of your prod­uct and then pri­ori­tise them. This will help to struc­ture a frame­work for re­search and devel­op­ment, by set­ting out the tar­gets that your tech­nol­ogy is sup­posed to achieve. In our case, shelf-sta­bil­ity and taste were our key goals.” “What works well in a con­trolled lab­o­ra­tory en­vi­ron­ment might not work for large-scale man­u­fac­tur­ing. We scaled up grad­u­ally and learnt many lessons in the fac­tory be­fore we were ready to man­u­fac­ture com­mer­cially. This took about seven months!” “It’s very im­por­tant to find busi­ness part­ners who are aligned to your goals. Thank­fully, our part­ners are very com­mit­ted to prod­uct qual­ity. They sup­ported us pa­tiently, which en­abled us to over­come op­er­a­tional chal­lenges in the be­gin­ning.”

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