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Technology Offers ( Foods - Ingredients )

Creating Novel Healthier Food Formulations Through Systematic Analysis and Design

There is currently a rising trend of functional foods with modified nutritional profiles. This is partly in answer to...

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Cholesterol Supplementation as an Edible Emulsion for the Treatment of Smith-Lemli-Opitz Syndrome

Smith–Lemli–Opitz (SLO) syndrome, also known as 7-dehydrocholesterol reductase deficiency, is a...

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Biodegradable Controlled Release Microparticles for Non-Medical Applications

Through a proprietary matrix encapsulation technique, active ingredients are incorporated into a polymer matrix particle....

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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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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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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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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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