News and Events


Media_22 Jun 2022
22 June 2022| Food Navigator

Industry experts clash on economic and nutrition feasibility of clean meat
Dr Raffael Osen, Group Leader at A*STAR’s Singapore Institute of Food and Biotechnology (SIFBI) was part of a fireside chat at the recent Future Food Asia (FFA) 2022 Conference. Along with industry experts such as business development manager of Meat Analogue, Andre Da Costa, the panel explored the notion of needing a second-generation of alternative proteins. Da Costa shared that diversification of proteins would be the next wave of alternative proteins. Dr Osen noted that this new wave also features the fermentation process but he cautioned that precision fermentation is still in its early stages and that further work is needed to analyse the functionality of ingredients.

10 June 2022| What’s New in Food Technology & Manufacturing

Potato processing technique designed to slow digestion
A new potato processing technique has been designed to allow the potato starch to be digested more slowly, which could potentially assist to control the release of dietary glucose. The research findings will be presented online at NUTRITION 2022 LIVE ONLINE, which is being held from 14 –16 June. 
Dr Amy Lin, the study’s principal investigator and lead of the Food Carbohydrate Program at A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI), said their team found that toggling the accessibility of two digestion enzymes — α-amylase and mucosal α-glucosidase — in the small intestine is a successful strategy to make dietary glucose slowly and continuously release from potatoes.
Researchers report that the method performed well in tests with a simulated digestion process in the laboratory. Treatment increased the fraction of the starch that is considered slowly digestible from 10 to 35 per cent and reduced the ability for the enzyme α-amylase to access starch within the cell walls.

DPM Heng visits AStartCentral
29 April 2022| The Straits Times Online

It's food to be home: What politicians are up to this week
Straits Times rounds up what our local politicians are up to this week, including DPM Heng’s recent visit to A*StartCentral, where a low glycemic index (GI) oat cookie was developed. This cookie from A*STAR spin-off Nutriient, was made using plant-based ingredients and can keep blood glucose levels in check while improving gut health. Mr Heng encouraged government agencies to continue working with businesses to create innovative solutions that meet Singapore’s needs.

125783663_m_Plant based protein sources

28 April 2022| The Straits Times Online

New research programme to study innovative methods of producing alternative proteins
A new research programme looking to use innovative methods to produce alternative proteins was launched on 28 April. The five-year programme, known as Proteins4Singapore, will be led by TUMCREATE, the Technical University of Munich's (TUM) multidisciplinary research platform which is located in Singapore, and will tap expertise in material science, process engineering and food chemistry from TUM, Nanyang Technological University, Singapore Institute of Technology and A*STAR. The programme will explore sustainable methods of extracting proteins from a variety of sources, including converting waste from aquaculture, such as prawn shells and excess fish feed. This comes as Singapore looks to produce 30 per cent of its nutritional needs locally by 2030 in a bid to reduce reliance on food imports in the event of supply disruptions. Alternative proteins such as plant-based and cultured meat could also contribute to this goal.

Media_11 Apr 2022

11 April 2022| The Straits Times
S'pore researchers working on creating sustainable, nutritious food from microalgae
Scientists in Singapore from research institute Singapore-ETH Centre (SEC) are working on a project to produce microalgae-based proteins as an alternative, sustainable food source. Partnering with A*STAR and the National University of Singapore (NUS), the SEC research project aims to enhance Singapore's food security by establishing resilient, sustainable and cost-effective agri-food systems for microalgae-based foods as well as to introduce more sustainable circular economy concepts by using byproducts from existing food production.


10 April 2022| The Straits Times
Plant-based meat products falling in price as demand rises
Consumers may now savour plant-based chicken and beef patties as the prices of alternative proteins have fallen by 15 per cent. This comes as more consumers here and abroad adopt a flexitarian diet - where one consumes more plant-based foods without completely eliminating meat. However, some food science experts here have warned that some alternative proteins may be lacking in important micronutrients found in animal meats. A study led by A*STAR comparing different diets in the US found that diets which replaced meat and dairy with novel plant-based substitutes did not meet the daily requirements for calcium, potassium, magnesium, zinc, and vitamin B12. These diets also exceeded the recommended limits for saturated fat, sodium, and sugar. Professor Christiani Jeyakumar Henry, a senior advisor at A*STAR's Singapore Institute of Food and Biotechnology Innovation (SIFBI), said the institute is partnering with Chinese agricultural platform Pinduoduo in a research project studying the long-term health impacts of consuming plant-based meats. He added that the results will inform how they can enhance nutritional qualities of these novel foods.

Media_8 Apr 2022

8 April 2022| Asian Scientist
A Taste For Change
Asia boasts some of the world’s best dishes, but its relationship with food goes beyond taste. Here’s how researchers are building a healthy and sustainable food future, while preserving the region’s unique cultural connections to diet.

Media_20 Mar 2022

20 March 2022| The Straits Times Online
Mums, scientists and, now, children's book authors
Dr Germaine Yong, a research fellow at SIFBI came up with Guss' Gutsy Adventures, her first comic book, to debunk misconceptions and teach kids about the human digestive system.

Media_14 Mar 2022

14 March 2022| Channel News Asia
Food To Change The World - S1E2: Food To Heal
Prof. Jeyakumar Henry, shared about a study on how different eating tools can affect the glucose response of foods such as rice.

STE_21 Feb 22

21 February 2022 | STE What's Next
Redefining the taste, texture and flavour of our hawker favourites
Find out how A*Star redefines the taste, texture and flavour of local hawker favourites for future generations.

Media_8 Feb 2022

8 February 2022| Leadwire Webcast Online

Rachel Tso on the Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods


Media _27 Jan 22

27 January 2022| BioSpectrum Asia

Agilent and A STAR's SIFBI Sign Research Collaboration Agreement to Advance Singapore Agri-Food Industry




16 December 2021 | Women in GovTech Special Report 2021

Dr Chen Xixian, Research Scientist, Research and Biotransformation, Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore


16 December 2021 | Women in GovTech Special Report 2021

Dr Ng Siew Bee, Senior Principal Investigator, Discovery, Singapore Institute of Food and Biotechnology Innovation, A*STAR, Singapore

Media_17 Nov 2021

17 November 2021 | Singapore International Agri-Food Week
Singapore International Agri-Food Week 2021 Launch Event
Dr Hazel Khoo participated in a fireside chat on “The next phase of agri-food development and collaboration in Asia” with other expert panelists - Mr Marcel Smits (Cargill), Ms Verleen Goh (Alchemy Foodtech), Ms Karen Tay (Classic Fine Foods) and Mr Christian Wiegele (Dole Food Company) at the inaugural SIAW launch event.

Media_25 Oct 2021

25 October 2021 | CNA Insider Talking Points
How to be Clever about Carbs
It is undeniable that having too much refined carbs like our favourite pastries and white bread can easily lead to weight and health issues. Talking Point host, Rai Kannu, digs into how we could POSSIBLY hack our way into enjoying more refined carbs! From investigating the effectiveness of carb blockers pills, to uncovering quirky hacks like freezing bread to reduce calorie intake, Talking Point uncovers how you can have your cake and eat it too!

Media_20 Sept 2021

20 September 2021| The Digital Feed
Episode 8: Understanding Food Science and Sustainability 
In this episode, food science industry veterans Michael Patane, Head of Innovation for Human Nutrition & Health at DSM APAC and Dr. Hazel Khoo, Executive Director of Singapore Institute of Food and Biotechnology Innovation (SIFBI) share how we can leverage deep science and technology to produce enough nutritious food sustainably — locally and globally.

Media_17 Aug 2021

17 August 2021 | Food Navigator Asia
Insights on nutritional shortfalls of plant-based foods calls for more research to further improve novel foods

Media_8 Aug 2021

8 August 2021 | Channel News Asia Online
There’s now a list of Asian foods to look out for if you're worried about diabetes.

Media_27 Jul 2021

27 July 2021 | The Straits Times
A*STAR researchers create healthy oat cookies that improve blood sugar control

Media_21 Jul 2021b

21 July 2021 | SEAMEO RECFON Webinar Series
Asian Diets in Combating Non-Communicable Diseases
Prof. Jeya shared insights with other speakers, 
Dr. Helda Khusun from SEAMEO RECFON and  Prof. Dr. Norimah A. Karim from IMU Malaysia, at the event. Prof Jeya's talk on "Is Nutrition in a Cul-de-Sac?: Will Modern Food Technology be its Salvation (1:07:56- 1:34)

Media_17 Feb 2021a

15 March 2021 | Engineer What's Next
Keynote 1 - Spice Up You Life..With Food Science & Tech
Dr Hazel Khoo, Executive Director of Singapore Institute of Food and Biotechnology Innovation (SIFBI) at ASTAR brought the passionate work of public sector food tech scientists to life through stories from SIFBI; giving us plenty of food for thought.

Media_17 Feb 2021b

17 February 2021 | Engineer What's Next
What's Next: Enhancing Food Resilience with Plant Proteins

Plant-based yogurts and ice creams that are healthier and just as tasty as their dairy counterparts could soon become more common in supermarkets near you, thanks to food technologists like Dr Chiang Jie Hong, a Research Fellow (Singapore Institute of Food and Biotechnology Innovation) at Agency for Science, Technology and Research!

Media_17 Feb 2021c

17 February 2021 | Engineer What's Next
What's Next: All in the Name of Science
Imagine baking over 200 muffins in a day — just for science! Dr Chiang Jie Hong, Research Fellow (Singapore Institute of Food and Biotechnology Innovation) at Agency for Science, Technology and Research, talks about the experiments he conducts and qualities that help him excel at his job.

02. February - 05.02.2021 2

5 February 2021 | Today Online
Salted egg fish skin most fattening CNY snack, say A*STAR nutrition researchers


12. December - 21.12.2020

21 December 2020 | Channel News Asia
A*STAR to collaborate with animal-free dairy firm Perfect Day on joint lab in Singapore

10 December 2020 | The Straits Times
Singapore agri-food start-up hopes to feed astronauts with microalgae
11. November - 20.11.2020

20 November 2020 | Channel News Asia
Temasek in food tech innovation venture with A*STAR
09. September - 11.09.2020

11 September 2020 | The Straits Times
Growing more food with less: R&D partnerships give S’pore firms a leg-up
08. August - 24.08.2020

24 August 2020 | The Straits Times
A*STAR’s research initiative provides food for thought
08. August - 17.08.2020

17 August 2020 | Today Online
Alternative protein a boon for food security. What can S'pore do to this end?

13 August 2020 | The Straits Times
Strengthening food security with R&D

Media_23 Jun 2020

23 June 2020 | NutraIngredients Asia
Dr. Sumanto Haldar's team from SIFBI, Nutrition, have revealed in a first-of-a-kind study that the timing of carbohydrate-rich meals can significantly worsen glucose homeostasis – on top of the independent glycaemic index of the food – potentially revealing ways to minimise the risk of type-2 diabetes.A*STAR researchers create healthy oat cookies that improve blood sugar control

Media_18 Mar 2020

18 March 2020 | NutraIngredients Asia
‘Urban myth’: Asian foods are unhealthier than Western fast foods - Singapore study

A new study, conducted by A*STAR’s Clinical Nutrition Research Centre (CNRC) in Singapore, claims to have disproved the urban myth that an Asian diet is healthier than a Western one.

30 January 2020 | Asian Scientist
New A*STAR institute SIFBI pushes the frontiers of food innovation



20 November 2019 | The Straits Times
A*STAR launches new research institute, Singapore Institute of Food and Biotechnology Innovation (SIFBI) to drive innovation to tackle food security challenges

Nanos 1030x450

20 November 2019 | Food Navigator Asia
‘Under one umbrella’: New Singapore food institute to deliver unified approach to product innovation and market.


17 December 2019 | MONEY FM 89.3
In Mind Your Business, Howie Lim and Bernard Lim speak to Dr Hazel Khoo, Executive Director of Singapore Institute of Food and Biotechnology Innovation (SIFBI) and Dr Ralph Graichen, Senior Director of Food and Consumer Cluster, BMRC about A*STAR's SIFBI.