The Healthier Development Ingredient Scheme, which supports manufacturers in developing and promoting healthier ingredients such as wholegrain noodles, was recently expanded to include lower-sugar items such as desserts, sauces and beverages. Since the scheme was announced in 2017 by Singapore’s Health Promotion Board, 21 companies have applied for the grant. A total of S$7 million has been disbursed for 26 grant applications, according to HPB CEO Zee Yoong Kang. This is a fifth of the S$35 million in funding to be disbursed over three years. More than 3,000 food and beverage outlets across Singapore now use healthier products such as wholegrain noodles. But Mr Zee said more can be done to persuade more manufacturers and food operators to come on board. "By coming into the healthier foods trend, you're actually going to increase your sales because people out there want these options. Once we get that message through, more people will join. I'm convinced of that," said Mr Zee. .

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