CP Foods has officially become the first company approved to introduce pasteurised pork blood curd into Singapore, following strict regulatory clearance by the Singapore Food Agency (SFA). The move marks a milestone in food safety innovation, signalling significant progress in hygienic production, validated heat treatment, and end-to-end traceability for a product long enjoyed in Asian cuisine.
The newly approved pork blood curd will enter the market through a fully compliant import pathway, reflecting SFA’s stringent standards for safe consumption. CP Foods’ production process incorporates multiple layers of control, including:
- Hygienic blood collection in fully controlled environments
- Validated heat treatment and pasteurisation
- Routine microbiological testing and verification
- Robust cold-chain management
- Comprehensive traceability and recall systems
Long appreciated across Asia for its silky, tofu-like texture, coagulated pork blood is commonly enjoyed in soups, hot pots, and stews. Beyond its culinary versatility, it is often regarded as nutrient-rich, containing bioavailable heme iron, zinc, selenium, and a notable amount of protein.
