From 25 to 27 April, GENEO at Singapore Science Park will morph into a living laboratory for planet‑friendly dining as the Flavours of Tomorrow Festival returns for its second edition. The three‑day showcase positions itself well beyond a typical food fair; it is an immersive deep dive into the fast‑evolving world of alternative proteins, circular‑economy snacks and zero‑waste retail. Visitors in 2024 numbered about four thousand, and organisers now anticipate more than ten thousand curious eaters, innovators and investors converging on CapitaLand’s gleaming new development to glimpse—and taste—what we might all be eating by 2030.

This year’s programme is deliberately broader in scope. A line‑up of eleven food vendors anchors the festival’s culinary heart, fronted by headline names such as Insect Yumz and Shandi Global. Insect Yumz will plate its signature Tom Yum Crickets, marrying Thailand’s tangy‑spicy soup profile with the crispy, high‑protein punch of farmed house crickets. Shandi Global, meanwhile, hopes to convert sceptics with a plant‑based shawarma spun on a vertical spit; its textured soy‑and‑mycoprotein matrix is engineered to mimic the chew and juiciness of slow‑roasted meat. Around them, up‑and‑coming producers promise cacao‑free “chocolate”, coffee brewed from cell‑cultured beans, and jerky fashioned from locally grown lion’s‑mane mushrooms.

Beyond taste‑testing, the festival builds a continuous programme of knowledge‑sharing. On 25 April, BLOCK 71 and Innovate 360 convene founders and scientists for an Industry Spotlight that unpacks functional drinks, food‑waste upcycling and circular‑economy business models. Over the weekend, Chef Joyce from WakaMama and Chef Schira Hassan take the stage for live demonstrations that show how fermented plant sashimi or spice‑layered vegan rendang can stand shoulder‑to‑shoulder with their conventional counterparts ​

The organisers have also built a continuous schedule of live demonstrations inside an open kitchen theatre. Beginning at eleven each morning and running on the hour, founders and R&D chefs will cook their products from scratch, narrating the science that underpins them before audiences dig in. The intention is to demystify technologies—be they precision fermentation or insect farming—and to invite frank conversation about flavour, nutrition and environmental impact.

Retail is just as forward‑looking. More than twenty sustainable booths introduce cacao‑free chocolate from Mycosortia, bean‑less coffee by Prefer, organic Singapore‑grown vanilla via Mireia, moon‑shot condiments made from surplus fruit by MoonBeam, and Revit’s anti‑hangover vitamin gummy. Fashion thrifters can browse REFASH’s racks of preloved clothing, Odd M.’s upcycled material design pieces and vintage treasures from RageyVintage, while green‑thumbs pick up Fogo Fungi’s home mushroom‑growing kits. The idea is to link what we eat with everything else we consume, turning the festival into a one‑stop marketplace for sustainable living ​

Three‑day festivals are as much about atmosphere as they are about content, so live bands EH Bandits and NoonBeat will soundtrack the afternoons, giving visitors a chance to lounge with a cricket‑seasoned snack and a circular‑economy craft drink while sunlight filters through GENEO’s glass canopy ​. To sweeten the deal, every attendee stands a chance to win a three‑day‑two‑night stay at the brand‑new Citadines Science Park Singapore or one of twenty S$200 Trip.com hotel vouchers—a reminder that future‑food exploration pairs nicely with future‑forward travel . Admission is free, though most guests will spring for a fifteen‑dollar tasting passport that unlocks eight samples across any booth. GENEO sits a short walk from Kent Ridge MRT, making it an easy hop for weekday lunch‑breakers and weekend families alike.

In an era when climate headlines grow ever starker, the Flavours of Tomorrow Festival argues for optimism through innovation and appetite. It invites flexitarians, hardcore food‑tech followers and weekend families alike to engage their senses, to question where flavour comes from, and to imagine a dining landscape that treads more lightly on the planet without sacrificing pleasure. Arrive curious and hungry and prepare to taste a slice of tomorrow, served today in the heart of Singapore’s research corridor.

Flavours of Tomorrow Festival runs from 25th to 27th April 2025. More information and programme lineup available here.