Features
Five ways to make plant-based foods the consumer choice, not the alternative
To fully win over consumers who might still have reservations regarding plant-based foods, manufacturers must not only look towards creating products with excellent taste and texture, and accessibility; but also appeal to emotional sensibilities that leave a lasting impact
How food manufacturers can enhance quality checks
The ongoing global pandemic has reinforced the importance of ensuring consistent quality checks and on-site evaluations to maintain high levels of safety and hygiene. Food manufacturers must lead the way forth in upholding these standards, so as to ensure smooth operations.
SIFST Annual Report 2021
The Singapore Institute of Food Science and Technology (SIFST) delivers two insightful studies in the 2021 edition of its annual report: one on the use of food processing by-products to enrich foodstuffs and thus create a more sustainable food system; and the other on the factors affecting the bioavailability of lycopene.
