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

Bringing PFAS testing to the point of need

Jan 16, 2026 | Australia

Study finds Magtein enhances memory, reaction time and heart health markers

Jan 15, 2026 | Company News

Walmart and Google turn AI discovery into effortless shopping experiences

Jan 15, 2026 | Company News

Food Testing

Bringing PFAS testing to the point of need

Jan 16, 2026 | Australia

IMCD opens a Food & Nutrition Laboratory in Cologne

Jan 08, 2026 | Company News

La Trobe University Develops Portable Biosensor to Detect PFAS in Water

Jan 08, 2026 | Australia

More Popular

Amar Pure Gold to invest Rs 250 Cr in Agro-Food Park in Himachal Pradesh

Jan 16, 2026 | Company News

Franke launches new A Line in Southeast Asia and opens regional flagship showroom in Singapore

Jan 16, 2026 | Beverages

EXBERRY plant-based colour supplier GNT earns top sustainability award

Jan 16, 2026 | Awards

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…

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…

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 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…

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…

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…

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…

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…

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…

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

Bringing PFAS testing to the point of need

Study finds Magtein enhances memory, reaction time and heart health markers

Walmart and Google turn AI discovery into effortless shopping experiences

Food Testing

Bringing PFAS testing to the point of need

IMCD opens a Food & Nutrition Laboratory in Cologne

La Trobe University Develops Portable Biosensor to Detect PFAS in Water

More Popular

Amar Pure Gold to invest Rs 250 Cr in Agro-Food Park in Himachal Pradesh

Franke launches new A Line in Southeast Asia and opens regional flagship showroom in Singapore

EXBERRY plant-based colour supplier GNT earns top sustainability award

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