Wilmar’s research and development (R&D) activities support our business operations by improving manufacturing processes, developing new innovative products as well as ensuring the consistency and enhancing the quality of existing products. Our R&D work is being carried out by around 600 scientists and researchers in various locations worldwide, including Singapore, China, Indonesia, India, Malaysia, Australia and New Zealand. In line with the Group’s integrated approach, our R&D teams engage in cross-border collaborations as well as with external organisations to share knowledge and resources, and to enhance the collective R&D effort.

In 2019, our R&D teams focused on the following areas:

Functional Foods

  • Collaborated with the National University of Singapore in the WIL@NUS Corporate Lab to carry out clinical trials to identify food ingredients that can better contribute to healthy living and promote healthy ageing.
  • Completed a Government-funded human clinical trial in New Zealand to assess a prototype meal replacement drink for sarcopenia (muscle loss) including Goodman Fielder’s dairy and Wilmar’s soy protein. The project involved input from Wilmar researchers in Singapore and Shanghai as well as knowledge transfer and support to the Singapore team in planning for subsequent sarcopenia clinical trials focusing on plant protein.
  • Developed and launched active fermented porous noodles using patented low-fermentation technology. Naturally active yeast imparts on the noodles a unique porous structure and makes them easier to cook, digest and absorb.
  • Developed slowly digestible (low glycemic index) noodles using wheat flour and ultrafine wheat bran.

Plant-Based Protein

  • Established a new research team in Singapore to study plant-based meat analogues.
    • Developed plant-based meat analogues using natural ingredients. The new products have improved nutritional profile, such as reduced sugar and sodium content.
  • Completed the construction of a protein application laboratory in Shanghai. Prototypes such as high-end meat products, surimi products and meat analogues are being prepared in this laboratory which also carries out customer projects and provides technical training.
  • Developed a new technology that produces soy protein to replace egg albumin for a wide range of uses in food, especially in bakery products.
  • Developed a variety of Chinese dishes using texturised vegetable protein.

Feed Ingredients

  • Continued effort in microbes screening and collection for fermentation and improvement of feed ingredients.
  • Developed and launched fermented soybean meal to eliminate undesirable factors in soybean meal. The product is especially suited for young animals and pets and has been well-received by the feed industry for its quality.

Environmentally Sustainable Processing Solutions

  • Development and application of enzymes to provide environmentally sustainable solutions to our food processing industry and oleochemicals production.
  • Developed and commercialised a chemical catalyst-free and green process of producing natural vitamin E with high yield and improved quality, and less effluent.
  • Developed a solution to recycle waste hydrochloride from certain oleochemical processes, thereby eliminating waste.
  • Developed and launched soaps and detergents using our vegetable-based surfactant which are more consumer, fabric and environmentally friendly.
  • Spent-bleaching earth revitalisation to minimise waste and increase sustainability of palm oil production.

Food Quality Control

  • Integrated photonic analysis with artificial intelligence for detection of oil adulteration, assessing of frying oil quality and achieving optimal blending of frying oil.
  • Developed rice variety detection methods based on genomic bioinformatic analysis. These methods for on-site evaluation of rice grains, raw material purity detection and product quality control have been rolled out in some of our plants and will enhance our ability to provide high quality products to our customers.

New Products and Product Improvements

  • Launched seven new functional and flavoured soymilk powder products.
  • Arawana soybean curd powder was awarded the second prize in science and technology progress by the China National Light Industry Council.
  • Collaboration between R&D teams in New Zealand, Shanghai and Singapore to reformulate whipping cream product.
  • New range of high protein/low fat Greek yoghurt in New Zealand.
  • Launch of first low glycemic index white bread in Australia. Made with unique ingredients for longer lasting energy, it was the highest selling new product in the supermarket aisle loaf category in 2019.

Upstream Activities

  • Production of plant growth promoter (probiotics) and biofungicides (biocontrol) for sustainable oil palm cultivation.
  • Genetic improvement of elite oil palm through precision molecular breeding.
  • Genetic improvement of Indonesia elite rice cultivar to increase its fragrance flavour.

Other Activities

  • Launch of the China National Nutrition Science Research Grant.
    • Wilmar has committed to providing a 10-year grant of RMB10 million a year which will fund clinical studies on the elderly, diabetics and patients in cancer rehabilitation as well as improving the Chinese food database and nutrition status of school-age children in poor areas.
  • Research on ingredients in infant formula.
    • Collaboration with the Chinese Nutrition Society and various universities to investigate the composition of human milk fat which resulted in a patented human milk fat substitute (OPO).