Salt reduction efforts by full-service restaurants in Singapore are set to intensify, primarily driven by government initiatives aimed at improving public health outcomes and reducing the prevalence of diet-related non-communicable diseases. The Health Promotion Board (HPB) announced in 2024 that its efforts on sodium reduction will be concentrated in areas such as restaurants, supermarkets, and hawkers.
Novel insect proteins are seeing regulatory delays. Initially scheduled for the second half of 2023, approvals had not been issued by the Singapore Food Agency as of early 2024.
Initially, plant-based offerings were primarily found in casual full-service restaurants and other limited-service restaurants, where options such as plant-based nuggets, burgers, and sandwiches were introduced to cater for vegetarians, vegans, and health-conscious consumers. These dishes served as accessible entry points to plant-based eating, appealing to a broad range of consumers looking for meat alternatives in a casual dining setting.
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Full-Service Restaurants
FSR (full-service restaurants) encompasses all sit-down establishments where the focus is on food rather than on drink. FSR is characterized by table service and a relatively higher quality of food compared to quick-service units. Menus offer multiple selections and may include breakfast, lunch and dinner. Preparation of food products is often complex and involves multiple steps. NOTE: restaurants types catalogued in this segment refer to table-service only (outlets with a proper “full table service:” wait staff attending customers and taking orders at the tables). Outlets with “limited table service” are excluded from FSR. For example: outlets where customers order their food at the counter are excluded (even though the waiter will then bring the food at the table).
See All of Our DefinitionsThis report originates from Passport, our Full-Service Restaurants research and analysis database.
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