presenting
championing sustainability & technology
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Asia's fast-growing population means increasing nutritional needs that can't be met by traditional proteins alone.
Understanding our sensory reactions to flavour, aroma and texture is fundamental to creating a successful plant-based product.
Julienne Chan reports for #FoodfortheFutureTV from the Kerry Innovation Centre where she discovers that a better understanding of the ‘language of flavour’ is critical to creating alternative food products that pass the taste test with consumers.
Content from Youtube can't be displayed due to your current cookie settings. To show this content, please click "Consent & Show" to confirm that necessary data will be transferred to Youtube to enable this service. Further information can be found in our Privacy Policy. Changed your mind? You can revoke your consent at any time via your cookie settings.
Developing new and sustainable foods for the future sometimes demands a mix of innovative technologies.
In a unique public-private partnership model, A*STAR’s SIFBI, or Singapore Institute of Food and Biotechnology Innovation, is enabling developers to benefit from a connected chain of innovation.
Julienne Chan reports for #FoodfortheFutureTV