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Technology Offers ( Foods - Ingredients )

Glycemic Index (GI) Lowering Composition for Refined Carbohydrate Staples such as Rice, Bread and Noodles for Diabetes

Glycemic Index Lowering Composition (GLC), is an advanced food additive...

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Drying of Fruits and Vegetables by Multi-line Vacuum Dryer

An SME in the food processing industry has developed a novel vacuum dryer to process food products. In conventional food processing...

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Warm Preservation Technology for Food

The technology involves the preservation of cooked or pre-cooked food at warm temperature (60 Degree Celsius and above), while maintaining the organoleptic...

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High-Level Production of Lycopene

The technology involves the development of an Escherichia coli-based modular system for the production of apocarotenoids. Apocarotenoids such as α-, β-ionone and...

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Kaya Palate - A Twist of the Traditional Singaporean Food

The concept seeks to modernise traditional foods to attract more young adults and youths to consume pre-packaged local foods. The product...

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Chicken Ginseng Soup Capsule - Redefining the Preparation of Herbal Soup

Revolutionising home cuisine through creating a fast approach to serve a concoction of herbs and chicken which traditionally...

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Nut Milk – Meeting the Demands of 'Clean' Tasting

The product is a natural, healthy, ethical and environmentally sustainable nut milk concentrate which contain natural, healthy functional...

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Pleurotus Black Pasta for Widening Plant-based Choices

The ready-to-eat (RTE) meal solution has been developed to meet the growing need for healthier food and plant-based products. The vegetarian...

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Blue Colourant From Organic And Natural Source For Food And Beverage

The blue dye (Brilliant Blue FCF) is widely used as a food colourant. This artificial dye is produced synthetically from coal tar...

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