A Singapore-based deep-tech company that converts food waste into an edible antimicrobial ingredient has secured A$2.4 million in Series A investment. Australian investment firm Tundra Capital led the funding round. N&E Innovations created ViKANG99, a patented process that recovers naturally occurring compounds from agricultural by-products, including discarded cashew nut husks, to combat bacteria and mould.
The company refines these compounds into a food-grade, edible ingredient that can be applied to fresh produce or incorporated into food and drink packaging, including cling wrap. The same technology can also support hand sanitisers and cleaning formulations, creating opportunities across several food manufacturing trends and food processing technology applications.
N&E’s customer base already includes Singapore Airlines and major supermarket operator Sheng Siong. Its KeepWell hand sanitiser was recently chosen for the official 2026 Singapore National Day Parade fun pack, giving participants at one of Singapore’s largest national events access to the company’s locally developed antimicrobial technology.
The new capital will support N&E’s expansion into the United Kingdom, Germany, Vietnam, Taiwan and Australia. Restaurants and foodservice businesses in these markets are already using its products, while the company is preparing to introduce its consumer range through IGA supermarkets. This growth reflects wider food and beverage industry trends focused on shelf-life extension, waste reduction and food and drink sustainability.
N&E co-founder and biomedical scientist Didi Gan launched the company in 2020 to address two connected global issues: the volume of food waste and the need for safer, more natural methods of preserving fresh food. Rather than treating agricultural waste as a disposal problem, Gan’s team uses it as a source of useful compounds.
Through its patented process, N&E breaks down materials such as cashew nut husks at a molecular level and isolates their active antimicrobial components. These compounds are then refined into a food-grade ingredient for commercial use.
One early application is The Orange Wrap, described by the company as the world’s first antibacterial cling wrap. Traditional cling film primarily forms a physical barrier around food. By contrast, The Orange Wrap contains ViKANG99 within the material, enabling it to actively restrict bacterial growth and support longer freshness.
Gan said the Series A investment would help the company bring its technology to more international markets. “Food waste is usually seen as something we need to get rid of. We see it as a resource,” Gan said. “We can take something like a discarded cashew nut husk, extract the compounds that naturally fight microbes and turn them into an ingredient that can help protect food.” “The exciting part is that ViKANG99 isn’t limited to one product. It can be incorporated into packaging, used on fresh produce or formulated into cleaning products, which gives the technology enormous potential.”
Australian VC supports international growth
Tundra Capital led N&E’s Series A round alongside SGInnovate, Singapore’s government-owned deep-tech investment organisation. The Radical Fund, Archipelago VC and SG7 Group also participated, while existing backers Cercano, SEEDS Capital, Elev8 Capital and Qian Hu Corporation maintained their support.
N&E will direct the funding towards expanding ViKANG99 across three primary areas: active antimicrobial food packaging, plant-based cleaning products and post-harvest agriculture. The investment will also fund international market development, regulatory programs and workforce growth. These priorities align with evolving food and drink regulations, food distribution trends and demand for more sustainable food supply chains.
Timothy Hui, Managing Partner at Tundra Capital, said the investment supports the firm’s objective of backing technologies that address significant challenges throughout the global food system. “N&E Innovations is one of those startups that ticks every box – their technology transforms agricultural waste into a valuable ingredient, their antimicrobial active ingredient is applicable at various points across the food value chain, and they have demonstrated customers globally love their product,” Timothy Hui said.
Australia develops into a strategic market
Australia is becoming a significant growth region for N&E, with the company building both retail and commercial distribution networks. In June, Kinoya Pty Ltd became the exclusive Australian distributor for the KeepWell range. Selected IGA supermarkets in Sydney will serve as the brand’s initial retail locations.
Australian hospitality operators, including M Bar Thai Eatery, Show Nom Dessert and Show Neua Thai, are already testing KeepWell’s plant-based cleaning and hygiene products. The businesses have reported effective cleaning results while also recognising the advantages of plant-based formulations. The development reflects broader food and drink industry innovation, as operators seek products that combine performance, sustainability and operational practicality.
The Orange Wrap has entered Australia’s foodservice sector through Familiar Goods, a Perth-based distributor supplying hotels, restaurants and other hospitality businesses. Owner Kieran King said the product’s antibacterial performance gives it a clear advantage in professional kitchens. “The antibacterial properties are what really set The Orange Wrap apart. It gives operators who care about food safety and hygiene real confidence in a busy kitchen,” King said. “For our customers, it’s about a genuinely better alternative that doesn’t compromise on performance while helping to extend shelf life, reduce waste and get more value out of every roll.”
N&E also plans to enter agricultural markets later this year with its Post-Harvest Wash and Post-Harvest Guard systems. These solutions apply ViKANG99 directly to fruit and vegetables after harvest, helping control mould and microbial development during storage, transportation and retail display.
The systems are designed to provide a natural alternative to conventional post-harvest treatments, including chlorine and wax. By helping fresh produce remain marketable for longer, the technology can reduce losses across the supply chain while responding to changing food and drink consumer trends and increasing demand for responsible food and drink marketing.