SINGAPORE – What if the silken tofu you buy at the supermarket can pack in a lot more protein? What if the pineapple tarts you snack on while watching Netflix have a lot less saturated fat? What if you can top your rice with “salmon” flakes made with plants?
Scientists and researchers at A*Star’s Singapore Institute of Food and Biotechnology Innovation (SIFBI) are working to make these, and other impossible-seeming food dreams, come true.
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