The Macau Productivity and Technology Transfer Centre (CPTTM) held the “Food Innovation Series Seminar” (食品創新系列研討會) at its headquarters in Zape yesterday, bringing together more than 60 industry representatives to explore new product development strategies and ways to transform culinary ideas into market-ready products.
The seminar adopted a dual format of thematic presentations and a discussion with chefs, guiding participants through the decision-making and strategies involved in the 10 major stages of new product development (NPD), while addressing challenges in transforming culinary innovation into industrial-scale production.
CPTTM Senior Manager Helena Lei Hoi Lun said in a speech at the opening ceremony that as a World Centre of Tourism and Leisure, Macau’s diverse blend of Chinese and Western cuisines has long been a key attraction. She noted that changing consumer preferences have increased demand for distinctive food products, souvenirs, and innovative goods, meaning industry competitiveness now depends not only on culinary creativity but also on product standardisation, commercialisation, and large-scale production capabilities.
Lei also said that the one-day seminar aimed to help the industry master the transition “from creativity to products, and from products to markets”, supporting continued innovation and development in Macau’s food and catering sectors.
The seminar invited two experienced industry professionals to give practical insights. Hong Kong’s Teal Belt Consultants Ltd. Managing Director Ngan Lei-Tjen analysed the 10 key steps of new product development, covering the process from idea generation and product positioning to testing, optimisation, and market launch.
Meanwhile, Kwan Shun-fat, consultant and former senior executive chef of Maxim’s Group Hong Kong, spoke about practical experience in flavour reproduction, process standardisation, production stability, and quality consistency, offering solutions to the challenges of combining refined culinary techniques with industrial production.
Speaking to the media, Kwan emphasised that food firms transitioning to commercial production must first establish standard operating procedures (SOPs) – including standardised recipes, raw material specifications, and precise processing controls. Using “siu mai” production as an example, he noted that mass-producing up to 300,000 units per day requires around eight to ten specialised machines running around the clock, alongside strict quality checks across raw material sourcing like pork and shrimp.
Siu mai is a type of traditional Chinese dumpling made with a minced pork and shrimp filling. In Cantonese cuisine, it is usually served as dim sum during “yum cha” and is served with an additional serving of soy sauce.
Kwan added that adapting recipes for automated machinery – whether imported or domestically sourced – demands rigorous trial runs, recalling a separate project where he spent three months testing 30 types of flour from five suppliers just to standardise a single bread formula for automated production.
Comparing local operations to the Chinese mainland, Kwan advised that Macau’s limited space and smaller market mean local enterprises should focus on quality over quantity rather than competing on scale. He encouraged businesses to concentrate on developing one or two signature products, building brand recognition and long-term market differentiation through specialised expertise and uncompromised quality.
Speaking to the Post, Lei said that the seminar series was launched in response to industry feedback, as local food enterprises are increasingly looking beyond serving local consumers and tourists and considering expansion into nearby overseas markets.
Lei said that when entering different markets, enterprises need to understand changing consumer preferences and explore new technologies to improve food formulas, develop innovative products, and strengthen research and development capabilities. She added that CPTTM previously focused mainly on food safety and international standard certification, but the industry’s evolving ambitions prompted the centre to expand its support towards food innovation.
Lei noted that the monthly seminar series launched in July, with the inaugural session covering food labelling and nutritional development. Following yesterday’s focus on new product development, upcoming seminars will focus on food technology to help local enterprises enhance their capabilities throughout the product development process.
Macau Productivity and Technology Transfer Centre (CPTTM) Senior Manager Helena Lei Hoi Lun addresses yesterday’s “Food Innovation Series Seminar” (食品創新系列研討會) at CPTTM’s headquarters in Zape. – Photos: Khalel Vallo
Maxim’s Group Consultant and former senior executive chef Kwan Shun-fat speaks to the media during yesterday’s seminar in Zape.
