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Adoption of Advanced Process Technology using High Pressure Processing (HPP) for the Food Industry

FIRC @ SP together with Workforce Singapore (WSG) and The Soup Spoon (TSS), have successfully conducted a two-day masterclass and workshop in ‘Adoption of High Pressure Processing (HPP) technology for the Food Industry’ on 30th and 31st May.  This event received overwhelming response from industry with 58 participants from 37 companies.

HPP technology is an advanced food processing technique that employs ultra-high pressure to kill food-borne pathogens in packaged refrigerated products. As no preservatives or applied heat is used, there is little or no alteration to food taste, texture or quality, keeping food fresh longer while maintaining their taste and nutritional value. This could open up export opportunities for food companies, offers productivity improvement and new product innovation.

For enquiries, kindly contact Mr Joel Chan at Joel_chan@sp.edu.sg.

 
Not Chickening Out of His Dream

Food Innovation & Resource Centre (FIRC) would like to congratulate its client, Mr. Alson Teo, on launching his new restaurant, Roost at Centre Point. The restaurant uses an automated cooking machine, iKook, to ensure consistent cooking quality every time. The iKook machine was co-developed with FIRC. Read more about Alson’s story here.

 
Launch of JEWELS Sugar Sticks

Food Innovation & Resource Centre (FIRC) would like to congratulate our client, Cheng Yew Heng Candy Factory, on the successful launch of their new sugar stick product range, JEWELS. FIRC studied the optimal conditions required for liquid sugar to crystallize. This allows the company to produce the sugar sticks in a much shorter time. JEWELS is now available in five flavors: Jujube (red date), Lemon Fiesta, French Vanilla, Singapore Sling, Original. Check them out here.

 
Ready-To-Eat Meals to Counter Food Shortage

Vending Machine

Lianhe Zaobao, 15 Jan 2017 – Article featured the history and evolution of Ready-To-Eat Meals that caters to the growing needs of consumers. The development of food vending machines and sales of ready-to-eat meals will help support the Industry Transformation Map (ITM) for the Food Services Industry which was launched last year. The ITM aims to achieve an annual productivity growth target of 2% without any increase in manpower over the next five years.

Martyn Wong, Consumer Centric Innovation Manager from SP’s Food Innovation and Resource Centre (FIRC), opined how technology can help improve the nutritious content of the ready-to-eat meals while maintaining the flavour, texture and visual appeal of the food. Photo also featured the lotus soup co-developed by SP’s FIRC and a food manufacturer.

Read the full article here.

 

 
FIRC’s New 3D food Printer Can “Print” Customised Nutritious Meals

Lianhe Zaobao, 2 Jan 2017 – Article featured Foodini, the 3D food printer purchased by Food Innovation & Resource Centre (FIRC) two months ago. Senior manager Lee Mun Wai shared that the 3D food printer can help customise nutritious meals in hospitals and even the general public. For example, the collaboration between FIRC and the German chemicals company BASF enables FIRC to use BASF’s functional ingredients including fatty acids and plant sterols, to print a variety of nutritious food, such as vitamin biscuits to help prevent osteoporosis or lutein-containing food to reduce damage to the eyes. FIRC’s centre director Mrs Ngan-Loong Mann Na opined that the 3D food printer can also help to reduce food wastage.

Read the full article here.

 
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