Ernest Oo
Junior Food Technologist
Cooking Up Plant-Based Food Solutions for Customers
About 10 years ago, Ernest Oo began his career in the food and beverage industry as a chef, building experience in both hot and cold kitchens before moving into roles in a bar and later a bakery. Along the way, he discovered that what fascinated him most was the science behind how food is made. Curious about how products are developed and eventually make their way onto store shelves, Ernest developed a deeper interest in the food industry. This passion led him to pursue a degree in food science and, a few years ago, to join Roquette.
Today, Ernest is a Junior Food Technologist in the Customer Technical Services (CTS) team for food and nutrition products at our Asia Pacific Innovation Center in Singapore. In his role, he collaborates with the sales, marketing, and technical development teams to help customers across Asia understand how our plant-based ingredients can be used in a wide range of products.
Helping customers ideate a concept and successfully bring it to market is incredibly fulfilling. Our deeply customer-centric approach keeps us constantly aligned with their needs, allowing us to guide them seamlessly from initial development all the way to industrial scale-up.
Ernest plays an important role in driving collaborative growth through workshops and training seminars for both customers and distributors. In these sessions, he helps deepen partners’ understanding of Roquette’s product portfolio and advises them on how to effectively apply different ingredients in their formulations. One example was a mochi bread concept developed for the Vietnam Seminar in 2025 using various specialty starches. By understanding the unique properties of each starch, he was able to create a bread with a chewy, mochi-like texture that responded to strong demand in the Vietnamese market.
In addition, Ernest supports “Innovation Days” by preparing new product concepts and identifying potential application areas for customers to explore, helping unlock valuable co-creation opportunities.
He shared, “Our work directly connects to Roquette’s purpose of turning the potential of nature into the essentials of life. By introducing plant-based proteins and fibers, we empower our customers to transition towards healthier options. Beyond nutritional optimization, we leverage our starch expertise to help customers unlock new and exciting textures.”
Outside the lab, Ernest enjoys spending time with his pets.
He and his wife have adopted four cats who were once living on the streets, giving them a forever home. They also have two dogs, which he describes as “balls of happiness.”
Relaxing with his pets on the weekends helps Ernest recharge for the week ahead. He is currently involved in cross-regional collaboration with Roquette teams on plant protein solutions for the snack industry, nutritional solutions, and the development of a multi-sensorial mint tablet. Whether he is creating something new in the lab or helping bring customer products to market, Ernest is motivated by the opportunity to help people live healthier lives.