A Singapore-based food biotechnology company has developed a technology that can enhance the bioavailability of nutrients present in plant-based ingredients by removing the anti-nutritional factors (ANF) present in the same. This also helps in increasing the adoption of these ingredients as they overcome the key challenge that hinders the adoption of plant-based foods in various processed foods, namely decreased bioavailability of nutrients.
The three-step process increases the health benefits derived from the ingredients when used in the manufacture of various processed foods and beverages. The company is also working on manufacturing ready-to-eat (RTE) food and beverage products across categories, such as breakfast cereals, snacks, and beverages using the developed process.
The company is looking for licensing, commercialization and research cooperation agreements for the food processing technology and its RTE products to stakeholders in the food and beverage (F&B), nutraceutical, and biotechnology industries.
The technology is mainly intended for plant-based ingredients and it involves three main steps:
The technology is designed in such a way that minimal processing of the ingredients is required and they remain whole and unadulterated during the entire process.
The technology is intended mainly for plant-based food ingredients. The enhanced ingredients can be used in the manufacture of various RTE and RTD products. Some of the key application segments where potential adoption can be expected include breakfast cereals, snacks, and beverages, such as milk and tea. The technology can also be potentially extended to the development of nutraceuticals in the future.
The developed technology helps to satisfy consumer requirements for enhanced health and wellness benefits from various RTE and RTD products. This enables the resultant food products to be used as a viable therapeutic and preventive food supplement for healthcare and medical interventions. The technology also helps to maximize nutrient absorption from plant-based foods and to overcome the key challenge that affects the adoption of plant-based ingredients in the RTE and RTD segments. It also allows tailoring of products to cater to the varying nutritional needs and requirements of different demographics.