food science
From Soy Whey Water To Sustainable Beverages
By offering invaluable food science and business advice, Dr Ong Mei Horng is helping SinFooTech to get their innovative and sustainable alcoholic beverage market ready.
Cooking Up Shelf-stable Sauces For International Markets
Using the combination of food science and technology, IPI Innovation Advisor Dr Rebecca Lian helped pave the way for FG Food Industries’ international expansion.
Meet The World’s First Microalgae Burger
Burger lovers, rejoice! The world's first burger patty made from microalgae packs a protein punch at a fraction of meat's environmental cost.
Nuts And Bolts–Pushing The Boundaries In Food Production
Learn about three innovations that are changing the way we produce and consume our food.
Chocolate Ink For 3D Printed Desserts
By considering the flow properties of syrups and pastes mixed with cocoa powder, Singapore-based researchers have found a way to 3D print chocolate at room temperature.
Igniting Innovation—Tan Soo Sam of Health Food Matters
Inspiration and collaboration are crucial ingredients for creating wholesome meals for individuals with special dietary needs.
Matcha Tea Helps Reduce Anxiety In Mice
Matcha reduces anxiety in mice by activating dopamine and serotonin receptors, Japanese researchers say.
Ctrl-Alt-Meat
Alternative meat, otherwise known as ‘alt-meat,’ is having quite a moment in Asia, with strong venture capital interest and increasing public awareness and acceptance.
Durian Seed Gum Makes A Great Food Stabilizer
Don’t throw away those durian seeds just yet. A gum extracted from those seeds can be used as a food stabilizer, say scientists from Singapore.
7 Must-Read Stories In November 2018
This month, our articles featuring leading ladies in science were popular; news about decaffeinated tea and probiotics also drew interest.
