Students from Singapore Polytechnic's Food Science and Technology Diploma course Ms Destinee Tan, Ms Esther Chong, Ms Abby Tan and Mr Lim Ting Xu developed a plant based meat patty at the school's new Future Food Lab.
Minister of State for Education Gan Siow Huang, who was guest-of-honour at the event, said the launch of SP’s Future Food Lab was in line with the national push to upscale Singapore’s capacity for manufacturing novel food products and to attract investments in research and development., a goal to have 30 per cent of local food needs met through domestic production by 2030 through research and exploring alternative food manufacturing sources and processes.
Ms Ng Su Ling, senior manager in SP’s Department of Industry and Partnership, said this is a “win-win for everyone”, as companies get to groom their future talent and enjoy state-of-the-art facilities and space in the FFL without having to pay rent. The food upcycling company focuses on converting okara – a by-product of soy milk and tofu production – into a ready-to-eat, protein called FibProt.
Under his guidance, they developed a protein bar called “Chiong Bar” that will incorporate mushroom mycelium, a fungi’s root network, which Mycrocell cultivates as an alternative source of protein.
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