Protein From Beer-Brewing Leftovers
Revolutionary technology from Singapore has extracted protein from beer-brewing leftovers. Singapore’s Food Science and Technology program (FST), led by Professor William Chen has successfully…
Read MoreRevolutionary technology from Singapore has extracted protein from beer-brewing leftovers. Singapore’s Food Science and Technology program (FST), led by Professor William Chen has successfully…
Read MoreResearchers from Nanyang Technological University, Singapore (NTU Singapore), have created a method that extracts over 80 percent of the protein in grain leftovers from…
Read MoreLRQA has warned food businesses to meet regulatory obligations, ensure product integrity, and maintain high-quality standards to meet consumer expectations of safe and authentic…
Read MoreDriven by the high volume of industrial robot installations, the world hit a new record of 3.9 million operational robots in 2022. The topmost…
Read MoreA discernible shift in consumer preferences within the food and beverage industry has unfolded in recent years, characterised by a rising demand for plant-based…
Read MoreAlternative payment methods such as mobile and digital wallets are being widely used in the e-Commerce space in Singapore, accounting for 38.6 percent of…
Read MoreConsumers are finally getting a taste of the world’s first cultured cuts of meat at a Singaporean butchery’s revamped bistro menu. With its grassroots…
Read MoreIFF has announced the opening of its new Singapore Innovation Centre, the first in its global network of research, creative and application centres to…
Read MoreA Singapore-based research team has discovered that plastic has a potentially lower environmental footprint than cotton and paper bags. Research from the Nanyang Environment…
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