A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI)

Researchers find that the same microbes behind cheeses and dry-aged meats can add new depths of flavour to fermented soybean products.

A study on how animal meats and their plant-based alternatives are digested uncover key nutritional differences with implications for future food innovation.

Scientists dig into tempeh to uncover how microbial action breaks down soybean proteins into smaller, more digestible and more nutritious forms.

A first-in-Asia study reveals how legume-rich diets trigger shifts in the gut microbiome that boost metabolic health in prediabetic adults.

A*STAR researchers explore the potential of faba beans and olive oil in creating a healthier plant-based chicken fat substitute.

Oil-producing yeasts offer a path to transform organic waste into vital fats and oils used in a wide range of consumer goods.

A new miniaturised protein testing method reduces sample volumes, speeding up evaluation and accelerating the development of plant-based food alternatives.

A new study explores the nutritional potential of underutilised Asian legumes as lactose-free, plant-based milk alternatives.

Through its focus on attracting, developing and retaining talents in science and technology, A*STAR is helping to build a rich national ecosystem of research, innovation and enterprise.

A*STAR researchers develop new tools to speed up the development of potent enzymes for oxidising complex alcohol molecules, providing more options for a challenging synthesis step in sustainable chemical manufacturing.

Through advanced chemistries in materials and process engineering, A*STAR lends its support to national development goals for a more circular economy.

A new optical nanoantenna design provides fine control of light emissions from quantum dots, honing their tunability for more robust, energy-efficient optoelectronics.