This strategic growth marks a significant milestone in the company’s long-term vision to establish itself as the leading florist in the Asia-Pacific region. By bringing its renowned craftsmanship, unique floral designs, and premium floral arrangements to customers in Kuala Lumpur, Petite Fleur is poised to deliver the same quality service that has made it a trusted name in Singapore and Indonesia.

Petite Fleur KL aims to captivate customers in Malaysia with its signature floral artistry, featuring luxury flower arrangements, preserved flowers, and balloon flower bouquets. Specially curated to suit local preferences, the collection combines an enchanting blend of tradition and contemporary elegance in Kuala Lumpur. This expansion reflects the brand’s mission to spread joy through flowers while strengthening its reputation as a leading online florist in Singapore and beyond.

Filling a Gap in the Market

Market research has highlighted a growing demand for premium, same-day flower delivery services in Kuala Lumpur. With this valuable insight, Petite Fleur KL is committed to providing fresh, handcrafted floral arrangements tailored to every occasion, from celebrations and anniversaries to heartfelt gestures. With a seamless online experience, the brand extends its hallmark reliability and quality—renowned in Singapore and Indonesia—to customers in Malaysia. By doing so, the brand sets a new standard for premium floral services in the region.

A Vision for the Future

Patricia, the visionary owner of Petite Fleur, sees this expansion as a pivotal step toward becoming the leading florist in Asia Pacific. “Our goal is to create everlasting memories with every bouquet we deliver,” Patricia shared. “With fresh flower gifts and bespoke floral arrangements, tapping into Malaysia’s market allows us to reach more customers while deepening our connection to diverse cultures and preferences.”

This expansion allows the brand to better serve its international corporate clients, who can now place orders with the same trusted florist in Indonesia, Singapore, and Malaysia. Employees also benefit from the company’s growth, gaining valuable experience by working with colleagues from diverse cultural backgrounds. This fosters an inclusive and dynamic workplace.

Although still in its early stages, Patricia is confident in the brand’s potential. She plans to expand into more markets within the next two years. This regional approach sets Petite Fleur apart from competitors focused on a single market, ensuring continued success across Southeast Asia.
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Petite Fleur KL

Petite Fleur is a trusted name in Singapore, known for its premium flower bouquets and fast, reliable same-day flower delivery services.

With a keen eye for detail and a deep passion for spreading love, Petite Fleur crafts unique floral arrangements that captivate and inspire, turning every occasion into a memorable moment.

The brand continues expanding its reach and now offers exceptional services across Singapore, Indonesia, and Malaysia. Discover more about their exquisite offerings at Petite Fleur now!

Prof. Dr. Yodchanan spoke about elevating “SPACE-F Batch 7” to the policy level and building awareness, stating that MHESI aims to present food innovation products from the startups in this batch at the upcoming Cabinet meeting. This will allow the Prime Minister to taste them, raising awareness that FoodTech is the nation’s new future. The products will be presented to the Cabinet in the next two weeks.

Regarding the core concept of combining technology with “Thai taste,” Prof. Dr. Yodchanan emphasized that no matter how advanced the technology is, it must maintain the “Nice taste of Thailand.” He cited a “high-tech omelet” he previously tasted as an example, noting that there is still room for improvement to make it taste closer to an authentic Thai omelet so that the technology can truly win over consumers’ hearts.

The MHESI Minister continued that regarding food innovation under the Wellness Economy, this year focuses on using the Wellness Economy as a New Growth Engine. This is not limited strictly to food but includes AI, ICT, and software, aiming to push Thailand into a global Wellness Tourism Hub with support from the BOI in connecting investment opportunities.

Prof. Dr. Yodchanan further stated that regarding the use of biodiversity and quality ingredients (Biodiversity & GI), startups will be encouraged to utilize Thailand’s rich biodiversity and GI products as substitutes for imported raw materials. This will help reduce costs and create a unique identity.

“As for connecting the ‘Thinker’ with the ‘Doer,’ this program emphasizes linking startups with large industrial corporations and investors. This helps startups in the Accelerator group advance toward Series A or B funding, while helping the Incubator group learn business and pitching experiences from their seniors to cross the business ‘Death Valley.’ Furthermore, regarding food and nutrition security in the era of war: in the current global conditions facing wartime situations, Food Security and Nutrition Security are vital. This program is an opportunity for startups to create innovations that help solve problems for the whole world, with the government working closely with SPACE-F to create new services and products,” the MHESI Minister said.

However, “SPACE-F Batch 7” features 20 participating startups from 10 countries, focusing on the Proof of Concept (POC) strategy to ensure they can tangibly grow toward commercialization on an international scale.

Dr. Krithpaka Boonfueng, Executive Director of the National Innovation Agency (NIA), stated that NIA aims to strengthen the potential of startups and innovative entrepreneurs to overcome business crises and grow commercially in a tangible way. Over the past 6 years, the SPACE-F program has concretely reinforced its role as a regional food innovation hub by incubating and accelerating over 100 startups from 18 countries worldwide, generating a total funding value of over 5.1 billion THB. For the SPACE-F Year 7 program, it marks another major milestone of leapfrog growth, setting a new international record with an all-time high of 204 applicants, continuously increasing from 156 in Cohort 6 and 148 in Cohort 2, reflecting the confidence of global startups in the program’s potential. Concurrently, the program has significantly expanded its international reach, with applicants from 57 countries worldwide, up from 34 countries in the previous cohort, affirming that SPACE-F is a truly global platform connecting and driving world food innovation.

“The SPACE-F program is considered a vital mechanism in driving the development of a strong and comprehensive foodtech startup ecosystem by systematically connecting knowledge, technology, and the industrial sector together. Particularly, it provides opportunities for startups to co-develop and test real products (Proof of Concept: POC) with large corporate partners, as well as access expert networks and world-class infrastructure. This includes testing protein innovations focused on appearance, freshness, and taste with Thai Union; developing modern health and nutrition solutions with ThaiBev and Nestlé; utilizing deep-tech research laboratories from Mahidol University; and enhancing fundraising capabilities from Foodland Ventures, which plays a crucial role in reducing business risks and effectively increasing the chances of commercialization. For SPACE-F Year 7, it aims to elevate startup development through 2 main programs: the Incubator Program, which focuses on laying business foundations and developing prototypes into market-ready products, and the Accelerator Program, which focuses on accelerating business expansion through connections with strategic partners and investors. This covers 7 key areas of the food industry: 1) Personalized Nutrition, 2) Future Protein, 3) Circular Food Systems, 4) Smart Manufacturing, 5) Sustainable Production, 6) Food Safety, and 7) Novel Consumer Experience, to build high-potential startups capable of developing quality new products that directly meet market demands, ready to compete and grow sustainably on the global stage.”

Ms. Sirichit Jiraruangkiat, Senior Director – Group Innovation at Thai Union Group PCL, revealed, “As a co-founding partner of the SPACE-F program, Thai Union Group PCL continues to drive the development of Thailand’s foodtech startup ecosystem. We aim to support breakthrough growth by promoting the development and testing of innovations at the industrial level, particularly through the Proof of Concept (POC) process, to elevate the standards of future protein products to compete internationally. Thai Union prioritizes the application of modern food production and preservation technologies, covering everything from maintaining product quality and freshness and developing appealing appearances to sensory research to create textures and flavors that effectively meet the demands of global consumers. Simultaneously, the SPACE-F program remains committed to a ‘No Equity Taken’ approach, allowing startups to retain full ownership of their innovations, maintain business agility, and grow independently and sustainably in the long term.”

Assoc. Prof. Dr. Pasit Pakawatpanurut, Deputy Dean for Research and Innovation, Faculty of Science, Mahidol University, further added, “With expertise in food science, nutrition, biotechnology, and related fields, Mahidol University serves as an academic powerhouse and innovation infrastructure, providing startups with access to advanced laboratories, pilot plants, and modern research equipment. They also receive in-depth consultation from a team of expert researchers to successfully transition research into products that truly meet global market demands (Lab-to-Market). This collaboration is therefore a key mechanism in driving sustainable food innovation and enhancing Thailand’s competitiveness as a global foodtech hub. Mahidol University’s involvement in the SPACE-F program also plays a vital role in strengthening the country’s foodtech startup ecosystem in the long run.”

In addition, another key partner is Thai Beverage Public Company Limited, which places great importance on continuous research and development, believing it to be essential for startups. As a sponsor of the SPACE-F program, they are pleased to be part of an ecosystem that enhances the potential of foodtech startups and provides business and technological guidance to help startups discover solutions that truly meet the needs of the global food market.

Ms. Jenica Conde Cruz, Business Manager – Cereal Partners Worldwide & Incubator at Nestlé (Thai) Ltd., also stated, “Nestlé, a global leader in food and beverages, plays a vital role as a strategic partner of the SPACE-F program. We aim to elevate foodtech startups through the transfer of Research & Development (R&D) knowledge and product development experience under the ‘Good food, Good life’ concept. Nestlé also provides in-depth consultation to support the development of products that meet Nutrition, Health, and Wellness needs, while promoting the use of innovation to tackle global food industry challenges. In parallel, Nestlé also drives the development of innovations that align with sustainability goals by opening opportunities for startups to learn together with experts from our global research center network, in areas of food preservation technology, eco-friendly packaging, and responsible sourcing.”

Victor Chen, CEO of Foodland Ventures Co. closed with, “Foodland Ventures, a leading Venture Capital firm and Accelerator from Taiwan, has joined as a strategic partner in the SPACE-F program to push foodtech startups to expand their businesses into international markets. We aim to act as a bridge connecting innovation from Taiwan with food industry networks in Thailand and Southeast Asia. With expertise in key technologies such as Restaurant Automation, Alternative Protein, and Smart Supply Chain, Foodland Ventures is ready to support startups through access to the Taiwanese market and resources, providing investment and business strategy consultation, and connecting them with the industrial sector to test solutions in real-world environments. This collaboration marks a significant step in building a ‘FoodTech Corridor’ between Thailand and Taiwan to elevate startup potential and drive the food industry toward a sustainable global future.”

The “SPACE-F Year 7” program also introduced 20 startups from 10 countries worldwide: South Korea, Spain, Canada, USA/Argentina, Australia, Singapore, UK, Saudi Arabia, Taiwan, and Thailand, selected for this year’s program. All will have the opportunity to co-develop and test real innovations with leading industry partners, covering product development, industrial-level testing, and commercialization in the real market

Such collaboration is a key highlight of the program, providing startups the opportunity to test technology and innovations in real-world environments, reducing development limitations, and increasing the chances of creating business models that accurately meet market demands.

10 FoodTech Startups Joining the Accelerator Program

1. Terra Bioindustries Inc (Canada): Upcycles agricultural and food industry waste into high-value ingredients such as sugar, protein, and fiber for use in the food, biotech, and chemical industries.
2. Nucaps (Spain): Develops functional protein ingredients using microencapsulation technology to wrap active substances and probiotics, enhancing nutritional value, reducing costs, and improving taste to effectively promote consumer health.
3. BeNatureBioLab (South Korea): Develops functional ingredients using nano and microencapsulation technology from natural proteins to wrap active substances and probiotics, increasing the stability, absorption, and efficiency of substances in food, supplements, and health products.
4. Kinava (South Korea): Converts food waste into biofertilizer, biochar, and biogas within hours using HydroThermal Carbonization (HTC) technology, which reduces odor, energy use, and emissions.
5. ComexSoft (Spain): A near real-time market intelligence platform that collects and organizes retail data, matching similar products specifically developed for accurate decision-making.
6. PROTINOS (Thailand): High-protein noodles made from egg whites and soybeans containing complete essential amino acids, created using enzyme incubation techniques, serving as food to help care for and protect health.
7. SicPama (South Korea): A QR ordering and payment platform with a CRM system that links social media with actual service usage and repeat visits, helping restaurants measure returns and increase revenue.
8. Nourish Ingredients (Australia): High-performance animal-free fats created via precision fermentation to solve the taste and texture issues of plant-based alternative foods by mimicking the key fats found in meat and dairy products.
9. Kresko RNAtech (USA/Argentina): Nutrients from biological RNA found in natural foods, developed by AI and biotechnology to be more stable and better absorbed, for use in dietary supplements and health products.
10. Agrifreeze (Singapore): Develops freezing technology using Electromagnetic Fields (EMF) to control the formation of small ice crystals, reducing food damage and maintaining quality close to fresh products.

10 FoodTech Startups Joining the Incubator Program

1. Eatwellconcept (Thailand): An AI-powered personalized therapeutic diet platform for NCD patients, offering real-time nutritional guidance by dietitians to improve health and quality of life.
2. AmaranthLab (UK): Protein ingredients from amaranth for GLP-1 (Glucagon-Like Peptide-1) nutrition to control blood sugar levels and satiety, for use in various functional food products.
3. Openfarming (Saudi Arabia): An AI operating system for food distributors that converts orders from multiple channels into real-time data, enabling automated demand forecasting and dynamic inventory management without changing existing workflows.
4. Zuppar Reborn (Thailand): Biodegradable fruit and bakery stickers made from pineapple waste, replacing plastic labels with an alternative that can decompose into fertilizer.
5. VeriPura (Thailand/Singapore): An AI and Blockchain platform for automated document management and product traceability, making food exports to Europe easier and more compliant with regulations (EU).
6. YiXingYuan (Taiwan): A modular small-scale fruit processing factory (Factory-in-a-box) utilizing High Voltage Electric Field (HVEF) technology to process fruits directly at the source, preserving product quality while reducing energy use, costs, and spoilage.
7. JOLA (Thailand): Vitamin-infused jelly pet food that develops DIY treat products, such as jellies for dogs and cats, focusing on natural ingredients, good nutrition, and creating a shared experience between owners and pets.
8. UPLI (UK): A precision fermentation platform to create functional proteins with characteristics similar to human breast milk, used to increase nutritional value in food at an industrial scale.
9. Emerald Plast (Thailand): Biodegradable food materials and packaging made from starch and bioplastics to replace traditional plastics, reducing environmental impact and enhancing sustainability image.
10. Squizify (Thailand): A digital food safety platform integrating software and IoT devices to automatically track, monitor, and manage food business standards, complete with real-time data analysis.

Hashtag: #NIA #NationalInnovationAgency

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This partnership reflects a shared commitment to supporting diploma graduates in continuing their studies at degree level, while ensuring a smoother and more structured transition into higher education.

A Strategic Collaboration for Student Progression

The agreement was formalised by Dr. Chua Ping Yong, Chief Executive Officer of MCKL, and Mr. Cao Qi, Deputy Chief Executive Officer of MILA University, in the presence of representatives from both institutions.

Through this collaboration, a clear articulation pathway is established for MCKL students to continue their academic journey at MILA University, enabling a smoother transition into undergraduate studies with greater confidence and direction.

Expanding Opportunities Through Articulation Pathways

As part of this collaboration, students from selected MCKL diploma programmes have the opportunity to progress into MILA University’s bachelor’s degree programmes in Computer Science and Business Management.

The pathway covers diploma fields such as Computer Science, Information Technology, Digital Business, Digital Marketing, and Financial Technology, ensuring that students from diverse academic backgrounds have access to relevant progression pathways.

Strengthening Industry-Relevant Education Through Collaboration

Beyond academic progression, this collaboration underscores a mutual commitment to delivering industry-relevant education that equips students with practical skills and real-world competencies. By aligning curriculum pathways and fostering closer engagement between both institutions, MCKL and MILA University aim to ensure that graduates are not only academically prepared but also adaptable to evolving industry demands. This partnership creates opportunities for enhanced learning experiences, bridging the gap between classroom knowledge and professional application, and ultimately empowering students to thrive in a competitive global workforce.

For over four decades, MCKL has built a strong reputation for nurturing students who not only excel academically but also develop the values, character, and critical thinking skills needed to thrive in an ever-changing world. With a student-centred approach, the college emphasises holistic education, balancing academic rigour with personal growth, leadership development, and community engagement, so that graduates are well-prepared for both university and life beyond the classroom.

Original Source: MILA University
Original Article: MILA University Strengthens Academic Pathways Through Collaboration with MCKL
Website: https://www.mila.edu.my

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