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Health Promotion Board

Application Process

Find out how you can be part of the Healthier Ingredient Development Scheme.

Submit your interest
Last updated 26 March 2026

Eligibility criteria

You are eligible to join the Healthier Ingredient Development Scheme (HIDS) if you are a food ingredient importer or manufacturer that:

  • Is registered with ACRA and physically present in Singapore

  • Imports qualifying ingredients into the Singapore market for Healthier Choice Symbol (HCS) certification, or manufactures it within Singapore

  • Supplies qualifying ingredients directly or indirectly to qualifying F&B and retail outlets in Singapore

Eligible categories

HIDS supports the following categories of products:

Cereals

  • Bread loaves

  • Buns

  • Flatbreads (pita, wraps)

  • Flour (wholemeal, self-raising)

  • Instant noodles

  • Mixed rice

  • Oriental noodles (dry)

  • Oriental noodles (fresh)

  • Pasta

  • Rice (unpolished)

  • Rolls

  • Steam buns (pau, mantou)

  • Wholegrains

Fats and oils (Food service*)

Edible oil

Sauces

  • Asian recipe mixes

  • Asian savoury sauces

  • Asian sweet sauces

  • Dark soy sauces

  • Light soy sauces

  • Oyster/vegetarian oyster/abalone Sauces

  • Other sauces (Western)

  • Pasta sauces

  • Soups and broths

  • Soy sauces and marinades

  • Sweetened syrups

  • Tomato/chilli sauces

Sweet spreads

  • Chocolate spreads

  • Egg jams (kaya)

  • Fruit spreads

  • Nuts and seed butters (e.g. Peanut butter)

Table salts

Lower-sodium salt

Wholegrain convenience meals

  • Main meals (wholegrains)

  • Other convenience meals (wholegrains)

  • Small meals (wholegrains)

Desserts

  • Frozen yogurt

  • Ice creams (includes sorbet)

  • Ice shaving desserts

  • Jellies

  • Local and seasonal cakes

  • Local clear soup desserts

  • Puddings

  • Soup/Paste desserts (with dairy/cream)

  • Western cakes/Muffins

1Food Service refers to F&B outlets which include cafes, canteens, caterers, central kitchens, coffee shops, eating houses, fast food places, food courts, hawker centres, kiosks, quick-service restaurants and speciality shops in Singapore. Certain exclusions may apply.

Refer to the latest Healthier Choice Symbol Nutrition Guidelines for the technical specifications to be met and more information on the eligible products.

Grant application process

Both HDS and GTMS operate on a quarterly basis, with project cycles starting from 1 January, 1 April, 1 July, and 1 October of each year. Interested applicants should send HPB a draft application 2.5 months before the start of the project cycle and submit their final application no later than 1.5 months before the start of the project cycle.

Application

1. Submission of draft application

Interested applicants should begin their application process at least 2.5 months before the approval cycles commence. (i.e. latest by 15 Jan, 15 Apr, 15 Jul and 15 Oct). Their draft application should be emailed to HIDS for HIDS officer’s comments.

For the Healthier Choice Symbol Development Scheme (HDS)

For the Go-To-Market Scheme (GTMS)

*If your application crosses into the next period, your application will only be reviewed at the start of the next approval cycle.

Once ready, send an email with your draft application package and required documents. Applicants will work with an HIDS officer to refine and finalise their proposal.

2. Submission of final application

After completing the proposal discussions, applicants must then submit the finalised forms and supporting documents at least 1.5 months before the application approval cycles, meaning they should submit latest by 15 Feb, 15 May, 15 Aug and 15 Nov, so that HPB can complete the award before the approval cycles start.

Application approval cycles (which occur after finalised application forms are submitted) will begin on 1 Jan, 1 Apr, 1 Jul, 1 Oct.

Approval

3. Application approval

Approval will be communicated via email. HPB will issue a Grant Award Letter that successful applicants have to sign and return within 14 days from the date of the letter.

4. Commencement of project

Successful applicants can commence the approved activities from the commencement date in the Grant Award Letter.

Evaluation

5. Evaluation

All proposals will be evaluated based on the following criteria which include, but are not limited to:

  • Cost of Investment (COI)

  • Impact

  • Cost-Effectiveness

  • Feasibility & Track Record

HPB’s decision on the outcome of the evaluation of the proposals is final and conclusive.

Ready to come on board?

Fill in a short form and we’ll reach out to guide you through the process.

Submit your interest

For further enquiries, kindly refer to the FAQs or email us at HPB_Healthy_Eating@hpb.gov.sg