HDS covers both oil and grain staples (mainly rice and noodles), as well as sugar-sweetened beverages, sauces, desserts, wholegrain products, sweet spreads, and table salt. All ingredient products under HDS must be reformulated to meet the HCS nutrient guidelines from the eligible categories.

Separate applications should be submitted for each different Qualifying Ingredient Category. If you have more than one product per ingredient category type, you may include the various products under a single application. Each product will be assessed independently for eligibility.

For instance:

Supplier A intends to develop healthier oil A, healthier oil B, wholegrain noodle C, and wholegrain noodle D.

A single application should be submitted for healthier oils A and B together

A second application should be submitted for wholegrain noodles C and D together

Each supplier is only allowed to have 1 HCS Development Project from each Qualifying Ingredient Category running at a single time (e.g. 1 Dessert and 1 Sauce project simultaneously, but not 2 separate Dessert projects).

This encourages food manufacturers to innovate and develop a wider variety of healthier ingredients and products for uptake in Singapore’s food service, by offering funding for activities such as trial production runs, packaging design, and more.