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Start-up builds robots for pandemic-proof food delivery

23-Feb-2021

A student start-up at Nanyang Technological University, Singapore (NTU Singapore) has developed a fleet of self-driving robots that deliver in a smarter, greener and contactless manner, making it a safe option in a pandemic. Called the FoodBot, these four-wheeled electronically powered robots ...

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Dishing up 3D printed food, one tasty printout at a time

New method for 'printing' fresh vegetables, leading to tastier, more nutritious food for patients with swallowing difficulties

05-Feb-2021

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 way to create "food inks" from fresh and frozen vegetables, that preserves their nutrition and flavour better ...

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NUS researchers concoct probiotic coffee and tea drinks

14-Jan-2021

New fermented coffee and tea contain live probiotics which could improve gut health; these non-dairy and plant-based beverages are suitable for a broader spectrum of consumers. Good news for those who need a cuppa to start the day. Researchers from the National University of Singapore (NUS) have ...

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Olam Food Ingredients heats up Spices portfolio with US$108.5 million acquisition of a leading US chilepepper business

Acquisition is on-trend to support rising consumer demand for Mexican flavors

22-Dec-2020

Olam Food Ingredients (“OFI”), the new operating group created after the reorganization within Olam International Limited (“OIL”) earlier this year, is expanding its Spices portfolio (“Olam Spices”) to meet the rising demand for bold, authentic flavors with the acquisition of one of the world’s ...

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A nose for freshness

AI-powered ‘electronic nose’ to sniff out meat freshness

17-Nov-2020

A team of scientists led by Nanyang Technological University, Singapore (NTU Singapore) has invented an artificial olfactory system that mimics the mammalian nose to assess the freshness of meat accurately. The ‘electronic nose’ (e-nose) comprises a ‘barcode’ that changes colour over time in ...

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HEINEKEN acquires STRONGBOW brand in Australia

Scaling up business in Australia with the addition of five beer and cider brands.

29-Oct-2020

We are acquiring cider brand Strongbow from Asahi Group Holdings Limited (Asahi) in Australia, along with two other cider brands, Little Green and Bonamy’s. We will also gain the perpetual licenses on beer brands Stella Artois and Beck’s in Australia. The acquisition is subject to regulatory ...

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Upcycling pineapple leaves into eco-aerogels

Low cost, high value

11-Sep-2020

Pineapples are rich in vitamins, enzymes and antioxidants, and they are considered one of the most important fruits in the world. However, the harvesting of this delicious and healthy fruit results in tons of pineapple leaves waste which are usually left to rot or are burned. This could, in turn, ...

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Sustainable cashew

Working with farmers the co-operative way

07-Jul-2020

On this year’s International Day of Cooperatives, Mallikarjuna Kumaraswamy, Vice President for OIam’s cashew business explains 3 ways the cooperative model is helping reimagine sustainable cashew supply chains. We source much of our cashew from 100 partner co-ops across rural Africa and Asia, ...

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Chitin from prawn shells by fermenting it with fruit waste

Not only cost-effective, but also environmentally-friendly and sustainable

20-May-2020

Chitin serves a wide variety of uses in the food industry, such as food thickeners and stabilisers, and as anti-microbial food packaging. The NTU method is more sustainable than current approaches that chemically extract chitin from marine waste, which is costly, consumes large amounts of energy ...

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World’s first sustainable rice partnership in the running for MacArthur Foundation US$100 million grant

27-Feb-2020

The Sustainable Rice Platform (SRP) - of which Olam International is a founding member - has been shortlisted for a US$100 million grant from the MacArthur Foundationi, for improving the livelihoods of 500,000 rice farmers while reducing environmental impacts. There is a paradox where rice is ...

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