The Food Innovation Cluster (FIC) partnered with DSM Nutritional Products (DSM) to strengthen the food manufacturing and nutrition science ecosystem in Singapore.
DSM has extended its range of continental cheese solutions. The Delvo Cheese CT-Taste is a blend of cultures that creates a balance between aroma and acidifier cultures, and allows producers of continental cheeses such as Manchego, Gouda and Edammer to maintain the taste, texture and shelf-life that consumers expect.
Yet, in the process, it also allows producers to halve the ripening time of the cheese, and this results in significant energy savings, as less energy is required to control temperature and humidity for each gram of cheese produced. Cheese producers can now achieve a more sustainable cheese production, with total savings reaching almost US$209,000.
The signed agreement will assure SIT students are provided with industry experience as part of a holistic learning approach.
Especially in Asia, the abundant lactose-intolerant consumer population could potentially drive the lactose-free dairy market. However, taste and texture still remain key factors for these consumers. How can manufacturers meet this demand? By Marten Paasman, global business manager, dairy enzymes, DSM Food Specialties
Sustainability is the buzz word for the food and beverage industry today, and tri-sector collaborations, or private-public partnerships, are a solution. Yannick Foing, senior regional manager, Asia Pacific, Nutrition Improvement Program, DSM, shares more with APFI.
The US$147,000 DSM Senior Fellow in Partnership and Sustainability that was established at Singapore Management University (SMU) will help to advance knowledge, foster best practices, shape policies, facilitate networks and promote partnerships in sustainable development.
Entrepreneurs or research organisations with an innovative health-promoting product or technology are being given an opportunity to explore business collaborations and investment opportunities with DSM.
A DSM study shows that similar levels of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) reach the blood, regardless of whether the omega-3 supplement consumed is a fish or krill oil product.
DSM has published a new paper to further examine vitamin E function and requirements in relation to polyunsaturated fatty acids (PUFAs).
The company has opened the centre in Singapore as part of its new S$8.8 million premises.