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Information Sharing: Key to Food

Innovation Success


Are you ready to embrace the future of food innovation? Regardless the answer, food scientists have been pushing the

boundaries of what's possible, with new material and technology.

Shiok Meats, a Singapore-based company. Despite difficulties and challenges of creating affordable cultivated seafood, including shrimp, lobster, and crab, the business is still very much alive. Meanwhile, GABA Labs, a startup based in UK, uses plant extracts instead of traditional alcohol to develop a new kind of beverage called synthetic alcohol, how cool is that !?

While these novel foods are still in their introductory stage, they have huge potential. However, they need time to gain consumer recognition and acceptance. One way to familiarise consumers with these products is by providing recipes for cultivated meats, or cocktail's recipes using synthetic alcohol. Product Performance QR (PPQR™) can do exactly that, by sending cocktail recipes and food preparation techniques to your mobile devices. 

Green Packaging: Reduce, Reuse... Reward?


Brand owners know how crucial it is to reduce impact on the environment. Besides ethical reasonings, Singapore government has implemented Mandatory Packaging Reporting (MPR) scheme to minimise the impact of wasteful packaging. Every local company with an annual turnover of more than $10 million is required to comply.


But what options do we have? Paper packaging is great, but not always suitable for our hot and humid climate. While there are substitutes like bamboo, they are not as effective as plastic and glass. In this case, the only way would be through recycling.

An innovative solution for tracking the recycling progress is with the use of PPQR™. By scanning a QR code on a packaging before depositing into a recycling machine, unique brand and product information can be captured. This not only allows the company to segregate their own recycled packaging from other brands', but also provides a way for brands to incentivise eco-conscious for individual's positive behaviour. 


Converting Waste to Taste:
Discovering Eco-Friendly Innovation


Up-cycling isn't just limited to consumer-durables, ingredient by-products can sometimes turn into other types of delicious food as well. For instance, okara, the insoluble portion of soybeans left over, can be up-cycled into tasty plant-based cheese. South Korean food giant CJ Cheil Jedang has also developed healthy chips made from broken rice generated during the production of instant rice and beancurd. 

Accessibility of information plays a huge part in making buying decisions. A recent research done by GreenPrint, an environmental technology company, shows that 78% of consumers are more likely to purchase a product if it is clearly labeled as environmentally friendly.


In fact, as reported by CNA, 46% of consumers are more inclined to buy a product if it is eco-friendly, but many cannot differentiate them from those that are not. PPQR™ help consumers make more informed, responsible decisions, by having eco-friendly credentials at the point of purchasing. 


We are a PMC-certified consultancy with 20 years of experience in design & visual communication, providing marketing solutions using PPQR™. Contact us @ to know more! 

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