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MHESI Joins Partners to Launch SPACE-F Batch 7, Pushing Thai FoodTech to the Global Stage, Highlighting the Wellness Economy as a New Economic Engine
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
- 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.
- 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.
- 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.
- 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.
- ComexSoft (Spain): A near real-time market intelligence platform that collects and organizes retail data, matching similar products specifically developed for accurate decision-making.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Zuppar Reborn (Thailand): Biodegradable fruit and bakery stickers made from pineapple waste, replacing plastic labels with an alternative that can decompose into fertilizer.
- 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).
- 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.
- 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.
- 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.
- Emerald Plast (Thailand): Biodegradable food materials and packaging made from starch and bioplastics to replace traditional plastics, reducing environmental impact and enhancing sustainability image.
- 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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CUHK’s Academic Excellence and Global Research Impact
CUHK’s academic rigour is further recognised in the 2026–27 Best Global Universities Rankings by U.S. News & World Report, where it ranks 28th globally and 5th in Asia, remaining Hong Kong’s top university for the fourth consecutive year. The University features 15 subjects in the global top 50, including five in the top 10, such as Education and Educational Research (#1), Gastroenterology and Hepatology (#2), Computer Science (#7), and Arts and Humanities and Artificial Intelligence (both ranked #9).
CUHK: Where Bold Ideas Become Impactful Research
CUHK provides an exceptional environment for impactful research, supported by approximately 300 research institutes and centres, alongside four state key laboratories approved by the Ministry of Science and Technology of China. Reflecting on the academic environment, Zhamilya Zhirenova, a PhD student in Biomedical Science from Kazakhstan, has deepened her expertise through her involvement with the Centre for Neuromusculoskeletal Restorative Medicine (CNRM), an InnoHK research centre CUHK established with Sweden’s Karolinska Institutet.
Unlike traditional research pathways, where students are often confined to a single university laboratory, Zhamilya gained extensive experience at Hong Kong Science Park, a dynamic setting that closely resembles industry. “It feels more like an industrial company,” she reflected, “and that experience has been invaluable.” For researchers with ambitions beyond academia, such early exposure to the pace and expectations of the biotech industry provides a distinct advantage.
Nurturing the Next Generation of Scientific Innovators
Many of CUHK’s scholars are globally renowned experts who have made significant breakthroughs in their respective fields. These experts provide valuable mentorship, cultivating an intellectually stimulating environment for innovative research.
At the Centre for Novostics, an InnoHK research centre dedicated to advancing molecular diagnostics, Yasine Malki, a Chemical Pathology PhD student from Hong Kong, highlighted mentorship as a defining aspect of his experience at CUHK. Benefiting from the mentorship of Professor Dennis Lo, CUHK’s Vice-Chancellor and President, and a pioneer in molecular diagnostics, Yasine collaborates with specialists in molecular technologies, bioinformatics, and clinician-scientists, exemplifying CUHK’s dynamic, multidisciplinary approach to medical science.
Through the latest global rankings, CUHK continues to demonstrate the impact of its research and scholarship. The University offers robust financial support to attract top-tier global talent, such as the Hong Kong PhD Fellowship Scheme (HKPFS) for the 2027–28 intake, which provides over HK$1.81 million (approximately US$232,420) in funding. Applications open on 1 September 2026.
Hashtag: #CUHK
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About CUHK
Founded in 1963, The Chinese University of Hong Kong (CUHK) is a leading comprehensive research university with a global reputation and world-leading rankings. Located in the heart of Asia, CUHK has a vision and a mission to combine tradition with modernity, and to bring together China and the West. The University has eight faculties: Arts, Business Administration, Education, Engineering, Law, Medicine, Science, and Social Science. Together with the Graduate School, the University offers over 300 undergraduate and postgraduate programmes. All faculties are actively engaged in research in a wide range of disciplines, with an array of research institutes and research centres specialising in interdisciplinary research of the highest quality.
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HKDL’s Immersive Interactive Experiences Win Guests’ Hearts Lucky Nugget Spin at Grizzly Gulch Surpasses 30,000 Participations
Immersive experiences fuel collectible merchandise craze and extend magical memories
HONG KONG SAR – Media OutReach Newswire – 11 July 2026 – In tune with the growing popularity of experiential travel and guests’ desire for participation and immersive experiences throughout their journeys, Hong Kong Disneyland Resort (HKDL) has been integrating retail with storytelling at the park through an endless flow of innovative interactive experiences and distinctive merchandise offerings. Emotional connections with guests are strengthened as merchandise is transformed into meaningful souvenirs interwoven with their Disney memories.
Launched in April this year at Grizzly Gulch, the Chip ‘n’ Dale Lucky Nugget Spin has recorded more than 30,000 participations as of the end of June, becoming one of the park’s most popular activities. Combining storytelling, live interactions, and surprises, the experience has been warmly received by guests and has further enhanced the atmosphere throughout the land.
David Koo, director of merchandise at Hong Kong Disneyland Resort, shared: ‘Today’s guests are looking for more than products; they want keepsakes that capture the stories and memories of their visit. Through interactive experiences, we hope to make merchandise a natural extension of the Disney park journey. Whether it is a plush toy, a pin or an accessory, the true value lies not only in the item itself, but in the magical moments and personal memories it represents.’
David Koo, director of merchandise at Hong Kong Disneyland Resort, is pictured in the center
This story- and interaction-driven strategy has been incorporated into various guest experiences across the resort. For example, in an engaging experience at the Popcorn Pop-Up Shop on Main Street, U.S.A., guests can reach into a giant popcorn bucket-themed installation to catch a “popcorn” and reveal the hidden Pixar pals plushie together with Disney cast members on the spot. Meanwhile, the Snow White Grotto, located beside the Castle of Magical Dreams, has introduced a new “Lock of Dreams” experience, offering guests a sense of ceremony and a souvenir to cherish.
Disney’s Classic Pin Trading Tradition Extends the Magic Beyond the Visit
Disney’s iconic Pin Trading tradition has long been an important part of how guests explore the park and connect with others. Reopened in June, Main Street Collectibles now features dedicated pin display areas designed to celebrate and elevate this beloved tradition. Guests can discover unexpected treasures while searching for favorite designs as they trade pins with Disney cast members and fellow collectors. More than just an addition to a collection, each pin carries unique memories and extends the guest journey.
More Than 3.5 Million 20th Anniversary Merchandise Items Snapped up
New Pixar and Marvel Experiences on the Way
Merchandise sales grew continuously during Hong Kong Disneyland’s 20th anniversary celebrations, which attracted a large number of local, mainland, and international visitors and concluded with fanfare in June. Since late June last year, the resort has sold more than 3.5 million 20th Anniversary-themed merchandise. Among them, about 600,000 units of the SouvenEARS collection have been snapped up. Meanwhile, the blind-box series inspired by attractions and themed lands achieved sales of more than 500,000 units during fiscal year 2025, demonstrating the continued popularity of merchandise with strong storytelling elements and collectible appeal.
Looking ahead, HKDL will continue to enrich the guest experience across the resort. New Pixar-themed and Marvel-themed experiences will be introduced, further expanding both entertainment and retail offerings. Through ongoing innovation, HKDL remains committed to meeting guests’ demand for more immersive experiences, enhancing its appeal to local, mainland, and international visitors, and strengthening its position as a leading travel destination in the region.
Hashtag: #HongKongDisneylandResort
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The HR Asia Awards are among Asia’s most prestigious annual human resources awards, recognizing organizations that demonstrate excellence in workplace culture and sustainable people development. Winners are evaluated using the TEAM (Total Engagement Assessment Model), which measures employee engagement, organizational trust, and workplace experience, drawing on benchmarking data from more than 2.5 million employees across 20,000 organizations throughout the region.
According to the independent assessment conducted for the HR Asia Awards 2026, Green SM significantly outperformed market benchmarks in the “Best Companies to Work for in Asia” category, achieving outstanding scores across several key dimensions, including technology enablement in the workplace (4.8/5), workplace sustainability (4.71/5), and diversity, equity, and inclusion (4.72/5).
A defining element of Green SM’s workplace culture is its unwavering commitment to the principle that “Every Voice Counts.” This commitment is embedded through comprehensive employee engagement initiatives, including regular internal surveys, 360-degree performance evaluations, and multiple feedback channels that transform employee insights into tangible improvements in policies, workplace practices, and operational excellence.
At Green SM, talent development is viewed not merely as an HR function but as a strategic driver of service excellence. The Company continues to invest comprehensively in recruitment, professional training, operational standardization, workplace culture, and structured career development pathways for its Green Drivers. In parallel, Green SM delivers continuous capability-building programs for managers and employees, combining practical learning with digital learning platforms to strengthen leadership and management capabilities and organizational agility in an evolving business environment.
Alongside its investment in people, Green SM has been progressively building a unified organizational culture across its international markets. Rooted in values established in Vietnam while embracing the diversity of local cultures and communities, the Company fosters an environment that encourages collaboration, continuous learning, and empowerment. This enables teams across different countries to uphold consistent service standards while remaining responsive to the unique needs of local customers and communities.
Green SM also received the Technology Empowerment Awards in recognition of its continued digital transformation in human resource management. Through the digitalization of HR processes, the development of competency frameworks, the expansion of digital learning ecosystems, and the integration of data-driven people management, the Company has streamlined repetitive administrative tasks, enhanced decision-making efficiency, and enabled employees to devote greater focus to innovation, customer experience, and superior service delivery.
Mr. Nguyen Quoc Tuan, Global Chief Executive Officer of Green SM, said: “Our people have always been the cornerstone of Green SM’s sustainable growth. We believe that when individuals are empowered by technology and united by shared values, our teams across every market can deliver exceptional experiences for our customers. These two awards affirm the direction we have taken and further strengthen our commitment to building a truly multinational organization with its roots in Vietnam.”
In 2026, Green SM aims to expand its global workforce and partner network to approximately 400,000 people worldwide. As the Company continues to accelerate its international expansion, it will further invest in talent development and technology-driven people management to build a highly capable global workforce, maintain consistent service excellence across markets, and advance its vision of becoming the world’s leading green mobility platform.
Hashtag: #GreenSM
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