Food

Understanding the psychological traits of flexitarians reveal the different motivations for adopting a flexitarian diet.

A*STAR researchers explore mushroom extracts as healthy fat substitutes to boost the nutritional profiles of meat products.

Research reveals that the way we chew can affect our blood sugar levels, offering improved strategies for managing blood sugar in people at risk for type 2 diabetes.

A*STAR researchers explore the potential and challenges associated with meat-free protein sources for a sustainable, healthier global diet.

New technologies that turn plant proteins into better ingredients and food items could help feed the growing human population with less impact on natural resources.

Tiny metabolically engineered organisms could cheaply and sustainably produce ingredients for our natural foods, flavors and fragrances.

A new innovation platform will tackle market gaps in the food and personal care sectors