Engineering future foods, or how to make a healthier pineapple tart

Dr Shaun Sim is junior principal investigator at the Singapore Institute of Food and Biotechnology Innovation. ST PHOTO: RYAN CHIONG
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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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