MHESI Launches SPACE-F Batch 7, Strengthening Thailand’s FoodTech Ecosystem and Elevating the Wellness Economy
BANGKOK, THAILAND – On May 1, 2026, Professor Dr. Yodchanan Wongsawat, Deputy Prime Minister and Minister of Higher Education, Science, Research and Innovation (MHESI), announced the launch of “SPACE-F Year 7.” This initiative, spearheaded by the National Innovation Agency (NIA) in collaboration with Thai Union Group PCL, Mahidol University, and corporate partners including Thai Beverage PLC, Nestlé (Thai) Ltd., and Foodland Ventures from Taiwan, marks a significant step in Thailand’s food technology landscape. The program aims to address challenges in the food industry through sustainable innovation.
Elevating FoodTech to Policy Level
Professor Dr. Yodchanan emphasized the importance of integrating “SPACE-F Batch 7” into national policy, highlighting plans to present food innovation products from participating startups at an upcoming Cabinet meeting. This initiative aims to showcase the potential of FoodTech as a cornerstone of Thailand’s future economy. The Minister noted that the products will be introduced to the Cabinet within the next two weeks.
He underscored the necessity of preserving the “Nice taste of Thailand” while leveraging advanced technology. Citing a “high-tech omelet” he had previously tasted, he remarked on the need for further refinement to align with authentic Thai flavors, ensuring that technological advancements resonate with consumers.
Focus on Wellness Economy and Biodiversity
The Minister outlined that this year’s focus under the Wellness Economy initiative is to harness its potential as a new growth engine. This encompasses not only food but also advancements in AI, ICT, and software, aiming to position Thailand as a global hub for wellness tourism, with support from the Board of Investment (BOI) to facilitate investment opportunities.
In addition, startups will be encouraged to utilize Thailand’s rich biodiversity and Geographical Indication (GI) products as alternatives to imported raw materials. This strategy aims to reduce costs and foster a unique national identity in food products.
Connecting Innovators with Industry Leaders
The program aims to bridge the gap between “Thinkers” and “Doers,” facilitating connections between startups and large corporations. This approach is designed to assist startups in the Accelerator group in securing Series A or B funding while providing the Incubator group with essential business and pitching experiences. The Minister highlighted the critical importance of food and nutrition security, particularly in light of current global conflicts. He stated that the program offers startups a platform to develop innovations that address global challenges, with the government collaborating closely with SPACE-F to create new services and products.
“SPACE-F Batch 7” features 20 startups from 10 different countries, employing a Proof of Concept (POC) strategy to ensure tangible growth toward international commercialization.
NIA’s Commitment to Startup Growth
Dr. Krithpaka Boonfueng, Executive Director of the NIA, articulated the agency’s commitment to enhancing the capabilities of startups and innovative entrepreneurs. Over the past six years, the SPACE-F program has established itself as a regional food innovation hub, incubating and accelerating over 100 startups from 18 countries, generating total funding exceeding 5.1 billion THB. The current batch has set a new record with 204 applicants, reflecting growing confidence in the program’s potential.
Dr. Boonfueng stated, “The SPACE-F program is a vital mechanism for developing a robust foodtech startup ecosystem by systematically connecting knowledge, technology, and the industrial sector. It provides startups with opportunities to co-develop and test real products with large corporate partners, access expert networks, and world-class infrastructure.”
Strategic Partnerships and Industry Insights
The SPACE-F Year 7 program aims to elevate startup development through two main initiatives: the Incubator Program, which focuses on establishing business foundations and developing prototypes, and the Accelerator Program, which emphasizes business expansion through strategic partnerships and investor connections. The program covers seven key areas of the food industry: Personalized Nutrition, Future Protein, Circular Food Systems, Smart Manufacturing, Sustainable Production, Food Safety, and Novel Consumer Experience.
Ms. Sirichit Jiraruangkiat, Senior Director of Group Innovation at Thai Union Group PCL, emphasized the company’s commitment to fostering Thailand’s foodtech ecosystem. She noted that Thai Union aims to support breakthrough growth by promoting innovation development and testing at the industrial level, particularly through the POC process.
Assoc. Prof. Dr. Pasit Pakawatpanurut from Mahidol University highlighted the institution’s role as an academic powerhouse, providing startups with access to advanced laboratories and expert consultations to transition research into market-ready products.
Thai Beverage Public Company Limited also plays a crucial role in the program, emphasizing the importance of continuous research and development for startups. The company aims to enhance the potential of foodtech startups by providing business and technological guidance.
Nestlé (Thai) Ltd., represented by Ms. Jenica Conde Cruz, reiterated its commitment as a strategic partner, focusing on elevating foodtech startups through the transfer of R&D knowledge and product development experience.
Victor Chen, CEO of Foodland Ventures, expressed the firm’s dedication to connecting Taiwanese innovations with food industry networks in Thailand and Southeast Asia. He noted that Foodland Ventures aims to support startups in expanding into international markets, facilitating the creation of a “FoodTech Corridor” between Thailand and Taiwan.
Diverse Startups in SPACE-F Year 7
The SPACE-F Year 7 program features 20 startups from countries including South Korea, Spain, Canada, the USA, Argentina, Australia, Singapore, the UK, Saudi Arabia, Taiwan, and Thailand. These startups will collaborate with leading industry partners to co-develop and test real innovations, covering product development and commercialization.
Startups in the Accelerator Program
- Terra Bioindustries Inc (Canada): Upcycles agricultural waste into high-value ingredients.
- Nucaps (Spain): Develops functional protein ingredients using microencapsulation technology.
- BeNatureBioLab (South Korea): Creates functional ingredients using nano and microencapsulation technology.
- Kinava (South Korea): Converts food waste into biofertilizer and biogas.
- ComexSoft (Spain): Provides a near real-time market intelligence platform.
- PROTINOS (Thailand): Offers high-protein noodles made from egg whites and soybeans.
- SicPama (South Korea): Develops a QR ordering and payment platform for restaurants.
- Nourish Ingredients (Australia): Creates high-performance animal-free fats.
- Kresko RNAtech (USA/Argentina): Develops stable nutrients from biological RNA.
- Agrifreeze (Singapore): Innovates freezing technology to maintain food quality.
Startups in the Incubator Program
- Eatwellconcept (Thailand): An AI-powered therapeutic diet platform.
- AmaranthLab (UK): Produces protein ingredients from amaranth.
- Openfarming (Saudi Arabia): An AI operating system for food distributors.
- Zuppar Reborn (Thailand): Creates biodegradable stickers from pineapple waste.
- VeriPura (Thailand/Singapore): An AI and Blockchain platform for product traceability.
- YiXingYuan (Taiwan): Develops modular fruit processing factories.
- JOLA (Thailand): Produces vitamin-infused jelly pet food.
- UPLI (UK): A precision fermentation platform for functional proteins.
- Emerald Plast (Thailand): Creates biodegradable food materials and packaging.
- Squizify (Thailand): A digital food safety platform integrating IoT devices.
The collaboration among these diverse startups and industry leaders is pivotal in fostering innovation and addressing market demands effectively.
Source: www.zawya.com
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Published on 2026-05-01 20:02:00 • By the Editorial Desk
