AI Food Images Changing Singapore's Food Marketing

By the Editorial Team · Sunday, November 1, 2026

Restaurants and food-and-beverage outlets in Singapore are increasingly using AI to generate food images for marketing, achieving significant cost and time savings amid industry challenges. While this technology helps businesses reduce expenses, concerns persist over the accuracy and authenticity of AI-produced visuals, leading to debates on their impact on consumer trust and advertising standards.

In Singapore, the use of artificial intelligence (AI) to create food images for marketing purposes is becoming increasingly widespread across restaurants and food-and-beverage (F&B) outlets. While these AI-generated visuals offer significant cost and time savings for operators, they have also sparked debate over their realism and authenticity.

The shift toward AI-generated food imagery coincides with challenges faced by the F&B industry. According to data from Singapore’s Accounting and Corporate Regulatory Authority, 2,101 F&B businesses ceased operations in the first seven months of 2026, marking a 25.1% increase compared to 2025. Rising costs and fluctuating consumer spending have prompted many operators to seek cheaper, faster marketing solutions.

For example, Eugene Tan, owner of the nasi padang chain Serangoon BBQ & Curry, turned to AI generated photos in 2025 to promote new dishes. Previously, a professional food photoshoot would cost around S$2,000, requiring extensive preparation, staffing, and post-production work that could stretch over weeks. Using AI tools like ChatGPT, Tan now designs marketing images within days at a monthly expense of about S$25. “We were quite excited when we first used it,” he said, highlighting the time and financial efficiencies.

Chef Vincent Pang of Thai restaurant IM Jai by Pun Im similarly values the speed and flexibility AI brings to launching menu items and marketing campaigns. However, he noted challenges with AI image generation software distorting food images, requiring manual corrections to preserve the authentic appearance of dishes.

Another business owner, Elaine Seah of acai and protein bowl retailer EnSeeds, reported spending significant time—up to 15 hours at one point—perfecting AI-generated product images. She detailed the iterative process of photographing ingredients individually, feeding them into AI software, and managing artificial-looking outputs by alternating tools and allowing “rest” periods to improve results.

Specialised marketing agencies have also emerged to serve this AI-driven sector. AI Studio, founded in 2024, provides clients with consistent promotional content including menus, social media posts, and images. Founder Carol Tan says her agency offers a cost-effective alternative to traditional marketing firms by reducing the need for external manpower, noting a recent surge in client inquiries. Her team focuses on striking a balance between realism and imperfection to simulate authentic textures and visual appeal.

Despite operator enthusiasm, consumer reactions remain mixed. A 2026 study conducted by YouGov and media intelligence company Meltwater found that 74% of Singaporeans were concerned about the potential misuse of AI for misinformation, with some respondents specifically uneasy about AI-produced food images. Grace Tay, an account director, expressed reluctance to try restaurants using AI photos due to concerns about the accuracy of the representation. Others described AI-generated images as insincere or aesthetically displeasing.

Nevertheless, many businesses report minimal impact on customer patronage. Tan of Serangoon BBQ & Curry acknowledged receiving some complaints about discrepancies between AI images and real dishes, but he insists that most customers understand the use of AI marketing materials and remain accepting. He also pointed out that food presentation has long been subject to idealization, citing the use of Photoshop and plastic food models in the past.

Industry observers describe a nuanced landscape. Alison Ang, a senior lecturer at Republic Polytechnic’s School of Hospitality, noted that while consumers expect idealized food styling from fast-food chains, AI-generated images differ because they often depict dishes created entirely by data without direct reference to physical food. Bryan Tan, chairman of the Advertising Standards Authority of Singapore, added that AI-created food images could be considered misleading if they include elements not found in the actual dish or distort proportions, underscoring the need for truthful representation in advertising.

As AI continues to reshape food marketing in Singapore, the trade-off between cost savings and consumer trust remains a key consideration for industry players navigating this evolving digital frontier.

This article was reported by synthesizing coverage from multiple independent news outlets to present a balanced, unbiased account. Read about our editorial standards. Spotted an error? Let us know.