CP Foods Becomes First to Bring Pasteurised Pork Blood Curd to Singapore Under New SFA Regulations

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.