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

Through a blend of simulation, machine learning and advanced data analytics, digital twins are emerging as one of AI’s most powerful applications, transforming innovation cycles across a diverse range of industries.

An aroma-first cell culture process bypasses costly tissue growth to deliver a familiar flavour for meat lovers.

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.