Operations Review

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Wilmar’s research and development (R&D) activities support our business operations by improving manufacturing processes, ensuring the consistency and enhancing the quality of existing products as well as developing new innovative products.

Our R&D work is carried out by around 600 scientists and researchers in various locations worldwide, including Singapore, China, Indonesia, India, Malaysia, Russia, 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 to enhance the collective R&D effort.

In 2020, as consumers around the world turned to healthier and better quality food products, our R&D teams focused their efforts in the following areas:

Big Data Analysis and Detection Technology

Significant progress was made in the application of big data analytics and artificial intelligence (AI) in the fields of quality assurance and quality control for identifying oil adulterants in peanut oil and for frying oil formulation.
Advancement was also made on rapid non-invasive spectroscopybased detection and quantification technology for relevant analytes in edible oil samples.
In photonics-AI application, we attained patents and a scientific publication in Nature Communication.

Process Technology

Increased the utilisation of rice by-products from the rice milling process by developing technology that produces food grade rice bran. The multipurpose hypoallergenic food grade rice bran has the benefit of being high in dietary fibre and protein.
Developed an environmentally friendly fermented rice bran meal (FRBM) by screening of functional microbial strains and application of biotechnology. The functionality and digestibility of the FRBM are notably improved and this has helped to promote better animal gut health
Improved food safety control system by developing a fast analysis method which helps to control the risk of microbial contamination after vinegar fermentation. Also screened and improved the function of beneficial microbes in soy sauce fermentation to enhance flavour and stability in soy sauce.

Product Development

Developed and launched a range of zero-trans fatty acid oils with high retention ratio for vitamin E and phytosterols using green precision minimal processing technology.
Launched a range of nutritious and healthy wheat flour fortified with multigrain that maintains taste and aroma as well as flour functionality and dough workability.
Developed low glycemic index multigrain noodles using highland barley, Tartary buckwheat and yam. Evaluation of these noodles on diabetic patients showed initial improvements over existing diabetes diet.
Developed a ser ies of nonhydrogenated fats for the manufacture of chocolates and non-dairy products.
Collaborated with JR Foods to develop ready-to-eat frozen meals, some of which have been launched, for clinical studies and high-performance meals for the ActiveSG platform in Singapore.
Developed a ketogenic and glutenfree loaf with 21% protein and 3% carbohydrate compared to a normal gluten-free loaf which has 6% protein and 38% carbohydrate. Significant technical improvement has been made to create the loaf while still maintaining great texture and taste.
Developed and launched a range of bread and wraps that are baked with a unique blend of seeds, grains and a functional ingredient that delivers twice the fibre content of traditional white bread to support gut health. Progressing more research and clinical trials to further develop ingredients and products in the digestive health and wellness space.
Established a flavour analysis platform which focuses on examining flavour components and the mechanism for flavour formation in various oils. Using technologies which reduce processing time and flavour loss, a new high-end rapeseed oil product was successfully launched during the year. A production line for a new rice bran oil was established in December 2020.
Launched 10 new flavoured mayonnaise and dressing products in the premium Praise range.
Conducting extensive quality analysis on 20 high-protein wheat varieties, including modernisation of crop selection, breeding and planting practices which stabilises environmental factors. This combined with strict wheat blending and milling practices produces top-grade highquality wheat flour.
The microbiome team isolated beneficial bacteria from fermented foods and identified gut microbials associated with diet intervention that could contribute to product improvement.

Plant-Based Protein/Ingredients

Developed eco-friendly and cuttingedge technology for soy protein production to reduce waste water while maintaining the functionality of soy protein ingredients.
Improved the application performance of textured vegetable protein (TVP) to enhance flavour and texture as well as developed a variety of dishes in which meat is partially or completely replaced by TVP.
Developed plant-based chicken analogues and fat tissue mimics.
In collaboration with Wilmar Singapore, Green Farm and JR Foods, our subsidiary Goodman Fielder launched a range of frozen, vegan, microwaveable meal solutions in Australia, packaged in recyclable fibre based trays.

Oleochemicals and Biodiesel

Expanded production capacity of tertiary fatty amines to supply more disinfectants or their ingredients to combat Covid-19. Solutions were co-developed with China-based Yiling Pharmaceutical.
Developed a process to transform the waste from epichlorohydrin production to hydrogen chloride.
Identified several variants of lipases for biodiesel, ester hydrolysis and specialty fats application. A molecular platform was developed for high throughput screening and analysis of enzyme candidates.

Packaging Development

In Australia and New Zealand, Goodman Fielder removed 100 tonnes per annum of polyvinyl chloride (PVC) from its supply chain, replacing it with recyclable polyethylene terephthalate (PET), including 30 tonnes of recycled PET.
To vertically integrate the production and lamination of bread bags, trials have been successfully commissioned on bread bags, wraps, coverleaves and die cut dairy lids for staged implementation in April 2021.

Others

Completed a clinical study that showed Wilmar’s blended oils can lower blood cholesterol. The results of the study were published in Journal of Nutrition.
The Wilmar Culinary Institute surveyed more than 18,000 students and parents in Jiangsu, Zhejiang and Shanghai and worked with nutrition experts to develop recipes for 60 sets of student meals to be supplied by Wilmar central kitchens in the future.