Sunday, 12 April 2026

singapores-shiok-meats-acquires-cell-based-red-meat-start-up-gaia-foods

August 10, 2021 | News

Singapore’s Shiok Meats Acquires cell-based red meat start-up Gaia Foods

Shiok Meats, Southeast Asia’s first cell-based seafood & meat company, and the world’s first cell-based crustacean company announced that it has completed the acquisition of Gaia Foods, Southeast Asia’s first…
nus-in-partnership-with-nestl-rd-centre-singapore-organize-nus-foodtech-challenge-2021

August 4, 2021 | News

NUS in partnership with Nestlé R&D Centre Singapore organize NUS FoodTech Challenge 2021

This year’s competition was organised by the NUS Food Science and Technology Society and NUS Enterprise in partnership with Nestlé R&D Centre Singapore NUS FoodTech Challenge 2021, held for the…
singapore-creates-plant-based-seaweed-chicken-with-spirulina

August 2, 2021 | Ingredients

Singapore creates plant-based seaweed chicken with spirulina

The plant-based version is made with NUTRALYS® plant protein by Roquette A team of researchers at the Singapore Institute of Technology (SIT) partnered with Philippines-based plant-based food manufacturer Worth the Health Foods (WTH…
singapore-food-agency-strengthening-of-safe-management-measures-of-seafood-supply

July 28, 2021 | Ingredients

Singapore Food Agency Strengthening of Safe Management Measures of seafood supply

SMMs will be enhanced in the following three main areas of Jurong and Senoko Fishery Ports: Entrance; Marketplace; and Wharf and Unloading Area. Our fishery ports are key distribution hubs…
change-in-food-habits-in-asian-consumers-will-be-driven-by-animal-welfare-climate-change-concerns

July 27, 2021 | Interview

’Change in food habits in Asian consumers will be driven by animal welfare, climate change concerns’

Meatless meat is gaining popularity. This growing trend of meat-free alternatives is not just limited to restaurants and grocery stores. Colleges and universities across the globe are adding more meatless…
scientists-at-ntu-developed-discarded-shells-of-tamarind-into-energy-source-for-vehicles

July 26, 2021 | Science News

Scientists at NTU developed discarded Shells of tamarind into energy source for vehicles

Tamarind shells which are rich in carbon, the scientists converted the waste material into carbon nanosheets, which are a key component of supercapacitors – energy storage devices Shells of tamarind,…
cell-based-meat-company-to-build-crustacean-production-facility-in-singapore

July 22, 2021 | Nutrition

Cell-based meat company to build crustacean production facility in Singapore

Shiok Meats raises bridge funding from notable strategic investors, as they build the first state-of-the-art production facility in Singapore Shiok Meats, the world’s first cell-based crustacean meat company, has raised…
beary-best-bj-milkytea-bubble-tea-inaugurated-in-singapore

July 19, 2021 | News

Beary Best BJ MILKYTEA Bubble Tea inaugurated in Singapore

BJ MILKYTEA was conceptualized with health in mind as well as the love for bubble tea and mixes the sweetness Beary Best BJ Milkytea, which has just launched in Singapore is founded by Benny Xu, who had 2…
herbalife-nutrition-launches-high-protein-iced-coffee-in-apac

July 15, 2021 | China

Herbalife Nutrition launches High Protein Iced Coffee in APAC

The coffee is available in Café Latte and Mocha flavours Nutrition company, Herbalife Nutrition, has launched High Protein Iced Coffee in the Asia Pacific. As a high protein, low-fat alternative…
sophies-bionutrients-issues-a-clarion-call-for-the-reformation-of-global-food-systems

July 12, 2021 | Nutrition

Sophie’s Bionutrients issues a clarion call for the reformation of global food systems

On World Population Day, Sophie’s Bionutrients , advocates for and promotes fair and sustainable food systems across the globe in the backdrop of a rapidly growing global population in a…

Technology

UQ Opens Advanced MakerSpace to Fast-Track Food Product Development

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Singapore Research Programme Reimagines Texture-Modified Diets for Seniors

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From Fish and Chips to Butter Chicken: How India and UK are Rediscovering Each other’s Food Cultures

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