Science News Archives - Page 6 of 15 - NUFFOODS Spectrum ASIA

March 29, 2021 | Science News

Singapore develops antibacterial gel bandage using durian husk

The team is now looking for industry partners who may be keen to take their antibacterial gel bandage to market Food scientists from Nanyang Technological University, Singapore (NTU Singapore) have made an…

February 24, 2021 | Science News

Singapore develops new probiotic ice cube for gut health

The probiotic ice cubes allow everyday consumers the flexibility of adapting probiotics into food and drinks Uni-Tat Ice & Marketing Pte Ltd (Iceman) and Nanyang Technological University, Singapore (NTU) have launched a new…

February 5, 2021 | Science News

Singapore develops food inks from frozen vegetables

Food inks are usually made from pureed foods in liquid or semi-solid form, then 3D-printed by extrusion from a nozzle, and assembled layer by layer Researchers from Nanyang Technological University,…

September 23, 2020 | Science News

Singapore develops low-temperature technique to 3D print milk products

Traditionally, 3D-printed foods have often used SLS & hot-melt extrusion methods In a recent research done by the Singapore University of Technology and Design (SUTD), it is found that milk-based…

September 14, 2020 | Science News

Singapore upcycles pineapple leaves into eco-aerogel

The nine-member team from NUS has filed a patent for the production of the eco-aerogels made from pineapple leaf fibres for food preservation and wastewater treatment Pineapples are rich in…

September 4, 2020 | Science News

Singapore offers new solution to tackle food waste

The team demonstrated their concept using orange peel, which recovered precious metals from battery waste efficiently. Scientists led by Nanyang Technological University, Singapore (NTU Singapore) have developed a novel…

August 25, 2020 | China

Chinese research links cranberry intake with reduced H. pylori infection rates

Study Seeks Novel Solutions to Help Manage Class I Carcinogen – H. pylori A new clinical trial found consuming cranberry juice containing 44 mg of proanthocyanidins (PACs) per 240-mL serving…

August 11, 2020 | Korea

Korea reveals nanoscale dental erosion from beverage consumption

This novel approach is useful for measuring mechanical and morphological changes that occur over time during enamel erosion induced by beverages Researchers at Korea Advanced Institute of Science and Technology…

July 31, 2020 | China

China uses zebrafish for health food screening

The approach has been regarded as highly innovative in the field of health food in China Chinese Institute of Food Science and Technology (CIFST) brought together experts in Beijing to evaluate the…

March 6, 2020 | Japan

Japan finds novel ingredient to fight cancer

Green Leafy Vegetables Contain a Compound Which can Fight Cancer Cells In a study recently published in Scientific Reports , scientists at Okayama University in Japan describe how an ingredient of cruciferous…

Technology

Australia’s Food Industry Eyes Upcycling as the Next Big Sustainability Opportunity

May 22, 2026 | Australia

Green Gorilla Launches Eco-Conscious Platform for Premium Japanese Fruits

May 21, 2026 | Company News

Yagy Secures 18 Enterprise Contracts with Revenue Potential of Rs 100–150 Crore

May 21, 2026 | India

Food Testing

Why Quality, Hygiene, and Traceability Matter More Than Ever in Frozen Food

May 14, 2026 | Food

Vegan Food: From Ancient Ahimsa to Modern Food Science

May 13, 2026 | Food Safety and Testing

This Technology Can Help Regulatory Bodies Screen Samples Faster and More Often

May 12, 2026 | Food Safety and Testing

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