What might end up on our plates in the next few years? From mushrooms grown indoors to alternative proteins and insect-based ingredients, Flavours of Tomorrow: The Future Food Lab will give visitors a closer look at the ideas changing how food is grown, made and eaten.

Taking place from 5 to 7 November 2026 at The Canopy at Geneo in Singapore Science Park, the three-day event brings together food startups, chefs, researchers and industry players. There will be interactive showcases, scheduled tastings, cooking demonstrations and a marketplace where visitors can discover some less familiar food products.

Jointly organised by CapitaLand’s Singapore Science Park and agri-food accelerator Innovate360, the event is part of the wider Flavours of Tomorrow programme, which first launched in 2024.

Explore five Future Food Experience rooms

The Future Food Experiences run daily from 10am to 5pm. Across five experiential rooms, visitors can learn about technologies including vertical farming, fermentation, alternative proteins, insect protein and cultivated meat. Scheduled tastings will take place in the different sections.

Among the participating innovators are Fogo Fungi, an indoor mushroom farm; Cremer Foods, which develops plant-based protein products; Papitto Gelato, known for its extensive range of gelato flavours; and Insectyumz, which supplies edible insect products. It’s an opportunity to see how some of these ingredients could move beyond novelty and become part of everyday eating.

Watch chefs turn future foods into everyday dishes

Curious about how to actually cook with new ingredients? On Saturday, 7 November, two chefs will demonstrate how food innovation can translate into meals rather than remaining an abstract laboratory concept.

• 11am and 2pm: Chef Ezekiel Tan, whose cooking draws on Asian food heritage and Traditional Chinese Medicine-inspired gastronomy.
• 12pm and 3pm: Chef Joyce of Wakamama, known for plant-based Japanese cuisine and her use of ingredients such as koji, miso and kombu.

For home cooks, these demonstrations could be one of the more practical parts of the programme: a chance to discover techniques and flavours that might be worth trying in your own kitchen.

Shop the food innovation marketplace

A retail marketplace featuring at least ten brands will offer another way to explore the event. Food-focused names include Qrunchi Granola, which uses Traditional Chinese Medicine-inspired ingredients; BeanGo, with its crispy bean-based crackers; Faiz, which makes pineapple juice, fruit chips and sauces; and Snacka-Dee, known for cassava chips.

Visitors can also look out for VEME Iron, which is developing flavour technology for alternative proteins, and Myristica Hill, which creates botanical teas and tropical sauces. Other participating vendors include Rigel Wellness and The Forest Owl.

Food startups step into the spotlight

On 5 and 6 November, the event will host the debut Global Agrifood Innovation Championship (GAIC) 2026. Thirty startups from countries including Singapore, South Korea, Thailand, Spain, the UK, the US and Canada will present their ideas in a boxing ring-inspired pitch format.

Innovations in the competition range from Agrifreeze’s food preservation technology and Enfarm Agritech’s AI-powered farming solutions to AmaranthLabs’ plant-based ingredients. Competitors are vying for a total of S$15,000 in cash prizes and opportunities to connect with investors associated with an aggregated S$1 million investment pool. The investment pool represents potential investment opportunities, not guaranteed funding for the winners.

Visitors can also catch live DJ sets on 5 and 6 November from 3pm to 5pm, as well as live music on 7 November at 1pm and 4pm.

Flavours of Tomorrow 2026: Date, time and location

• Event: Flavours of Tomorrow: The Future Food Lab
• Dates: 5–7 November 2026
• Time: 10am–5pm daily
• Venue: The Canopy at Geneo, 1 Science Park Drive, Singapore 118221
• Chef demonstrations: 7 November, 11am, 12pm, 2pm and 3pm
• Startup competition: 5–6 November, 10am–5pm
• More information: Official Flavours of Tomorrow website

Whether you’re interested in sustainable food production or just curious about what new ingredients might taste like, this is a chance to see some of the experiments and products being developed before they become commonplace.

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Image: Singapore Science Park