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 ice product with the added benefit for gut health. The probiotic ice cubes developed by Iceman and NTU Singapore[Read More…]
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, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new[Read More…]
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 products can now be 3D-printed at room temperature without additives, hence preserving its temperature-sensitive nutrients while appealing to consumers on[Read More…]
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 vitamins, enzymes and antioxidants, and they are considered one of the most important fruits in the world. However, the harvesting[Read More…]
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 method of using fruit peel waste to extract and reuse precious metals from spent lithium-ion batteries in order to create[Read More…]
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 twice daily for eight weeks resulted in a 20% reduction in the H. pylori infection rate in Chinese adult participants, when compared[Read More…]
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 (KAIST) used atomic force microscopy to quantitatively evaluate how acidic and sugary drinks affect human tooth enamel at the nanoscale[Read More…]
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 results of a collaborative R&D effort between Infinitus (China) Company Ltd. and Hangzhou Hunter Biotechnology Co., Ltd., named the Application[Read More…]
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 vegetables prevents the growth of cancer cells. Cruciferous vegetables like broccoli, cauliflower, and cabbage are rich in a class of[Read More…]
NUS team links drinking tea with reduced depression
Found an association between consistent and frequent tea-drinking and significantly less depressive symptoms in Chinese older adults By analysing a survey of over 13,000 elderly participants living in China, a team of researchers led by Associate Professor Feng Qiushi from NUS Sociology (National University of Singapore) and his colleague Associative Professor Shen Ke[Read More…]
