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    STE Whats Next: Enhancing Food Resilience with Plant Proteins

    17 Feb 2021
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    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!