SIFBI is thrilled to share one of our latest innovative efforts to engineer future foods and create a healthier version of our beloved pineapple tart, silken tofu packed with more protein and salmon flakes made with plant-based proteins as featured in the Straits Times on 12 May 2023!

As a research institute focusing on food innovation and nutrition, we are always finding advancements in food technology that promote better nutrition without compromising on taste. This breakthrough in engineering a healthier pineapple tart is a perfect example of how science and innovation can revolutionize our favourite treats.

The article highlights the work of our talented researchers and food scientists who have successfully reduced the sugar content in pineapple tarts by utilizing alternative sweeteners and natural fruit extracts. By doing so, they have managed to retain the authentic flavor and texture that we all love, while making it a guilt-free indulgence.

Such innovative future food products showcase the incredible possibilities that arise when innovation and sustainability intersect. By creating healthier versions of popular foods, we can contribute to a healthier society and address the growing concerns surrounding nutrition and well-being.

“Working with ecosystem partners, we aim to deliver integrated solutions for Asian nutritional health and develop sustainable food products that improve population health, and contribute towards Singapore’s food security and sustainability goals,” said Professor Christiani Jeyakumar Henry, Deputy Executive Director at SIFBI.

Let us celebrate these remarkable achievements and support the future of food innovation! Share your thoughts and join the conversation on how we can create a healthier, more sustainable food ecosystem.

Together, let's embrace the exciting possibilities that lie ahead and engineer a brighter, healthier future, one delicious bite at a time!

Check out the article here:  https://www.straitstimes.com/life/food/engineering-future-foods-or-how-to-make-a-healthier-pineapple-tart