NTU Singapore Partners With Bunge to Develop Alternative Protein Flavors Using Fermentation
Nanyang Technological University (NTU) Singapore has announced a partnership with global agribusiness and food company Bunge to produce alternative protein flavors using fermentation. The agreement marks the first successful partnership of the Singapore Agri-food Innovation Lab (SAIL), which is funded by Enterprise Singapore. SAIL works to connect solution providers with multinational corporations in order to enhance the agri-food innovation ecosystem. As part of the partnership, Bunge will supply soybean, canola, and sunflower fats and oils, along with oilseed meal and cake (formed after oil is extracted from seeds). NTU’s Food Science and Technology Programme (FST), led by Professor William Chen, will use these ingredients to develop new flavors for use in alternative proteins and plant-based protein products. To achieve this, the researchers will employ solid-state …