Float Foods

Singapore aims to produce 30% of its nutritional needs locally by 2030. In present-day reality, it imports over 90% of its food supply, a statistic that the pandemic has revealed is especially susceptible to potential disruptions. In the eggs industry alone, Singapore imports 74% of its supply from overseas, despite the fact that the nation consumes almost 2 billion eggs every year, making it one of three that Singapore Food Agency has identified as ‘critical foods'.

Float Foods was founded by Singaporeans to passionately bring Singapore closer to its goal. With eggs as their call to arms, they are putting their best minds behind the development and production—right here in Singapore—of plant-based eggs alternatives that can match the taste, texture, versatility and nutrition of table eggs. OnlyEg comprises legumes-based substitutes for both egg yolk and egg white developed with proprietary technology created by Float Foods' in house reserach and development team.