Research & Development

Wilmar’s research and development (R&D) activities aim to improve our manufacturing processes, develop new products and improve the quality and consistency of our existing products. Our R&D work is carried out by about 350 researchers in various locations worldwide. By the end of 2017, we have been granted a total of 95 patents covering these different areas.

We established two Innovation Centres in Singapore where we collaborate with Institutes of Higher Learning.

Wilmar Innovation Centre 1 (WIC 1)

Located in Temasek Life Sciences Laboratory at National University of Singapore, WIC 1 was established in May 2015. It focuses on enzyme engineering to increase thermostability, robustness and efficacy as well as biotransformation in areas of taste peptide identification and microbiome of fermented food products.

Wilmar Innovation Centre 2 (WIC 2)

Located in Republic Polytechnic, Singapore, WIC 2 was set up in March 2016 and officially opened in August 2016. It focuses on future foods, food structure, food texture and food safety. The food and ingredient R&D that WIC 2 undertakes include chocolate, ice cream, sauces and condiments as well as bakery products.

WIC 2 seeks to provide innovative solutions in the development of functional foods with Health, Nutrition, Palatability and Safety values. It aims to develop next generation foods using Wilmar’s existing secondary products such as rice bran, okara (soy pulp), soy protein isolates by texture alteration and nutritional enhancement to increase their applicability in high-end novel foods.

R&D in China

In China, our R&D centre in Shanghai focuses on developing new technologies and products in areas including cooking oil, specialty fats, proteins, cereals, condiments as well as functional foods.

R&D in Indonesia

Our R&D Laboratory in Indonesia focuses on biotechnology research to enhance our competitiveness and sustainability in the oil palm industry.