We pay a visit to Singapore Polytechnic’s Future Food Lab, where Singapore’s next generation of future food trailblazers' team up with local companies to tackle the important question of food sustainability.
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00:00Oh, mushrooms that grow in water?
00:07To support Singapore's 30-30 vision, we need to equip our students with the right skill
00:12set and a state-of-the-art facility.
00:15We recognise the urgent need to address Singapore's food challenge and among this initiative,
00:21we are focusing on creating alternative protein as well as upcycling food waste.
00:28In this series, we'll explore how innovative technologies and local initiatives are rethinking
00:34the way we produce and consume food.
00:38Welcome to Future Food, where we explore the food production of tomorrow.
00:45Singaporeans have a deep love for food, from hawker centre delights to gourmet cuisine.
00:50Let's see what happens when this passion meets innovation.
00:54Today, we're at the newly launched Future Food Lab at Singapore Polytechnic, where we'll
00:58be meeting interesting folks who are pioneering innovation and collaboration in the area of
01:03food technology.
01:05Let's go meet them!
01:16Hi everyone!
01:18Oh, hi!
01:20Hi, my name is Yulin.
01:21Hi, I'm Alicia. Nice to meet you.
01:22Nice to meet you.
01:23This is Florence, the industrial partner that we're working with.
01:26And here are my group mates.
01:27Hi everyone!
01:28Please take a seat.
01:30Okay, amazing.
01:31I see you've got some products over here.
01:33This is like a wheat brand noodle that we developed for our bike project.
01:37So this is a project in which we've been working on.
01:40So Cosmos Health has this mission to address the nutritional needs of Asians, targeting
01:46mainly the aging and diabetes population.
01:50But we also do not want to trade off the health of the earth.
01:53Therefore, we repurpose food processing waste, which otherwise would be dumped to the landfill.
01:58And we formulate functional food that can control blood sugar.
02:02So we have already worked with Spent Barley Greens, Singapore's top food processing waste
02:06stream, and formulated a noodle that has zero glycemic response or blood sugar response.
02:12So does it help with losing weight and stuff?
02:16It definitely helps with weight because there are only one gram of carbs.
02:19Say what?
02:20Earlier you mentioned this thing called glycemic...
02:23Not index.
02:24Response.
02:25Glycemic response.
02:26Like I've heard of low GI foods.
02:28How is that similar or different from that?
02:31So glycemic index is an index that measures the blood sugar response to carbohydrates.
02:38In the case of the noodles which you're looking at here, the carbohydrates are so low that
02:44you cannot measure glycemic index.
02:46So we measure response and it's the response of the blood sugar to the food as a whole.
02:51Not just to the carbs.
02:53I see, okay.
02:55And earlier you also mentioned this term called functional food.
02:58This is a new term to me.
02:59Could you maybe elaborate on what that is?
03:01Yes, I think functional food is a very new area.
03:04Functional food means food that has nutrients that serve for function.
03:08In fact, we are really working even beyond functional food.
03:11We are driving food as medicine.
03:13That's why we are creating a noodle that can enable people to control the blood sugar.
03:18And essentially, they are eating medicine without realising they are eating medicine.
03:22Wow, I love this idea.
03:23Like, you know, food as medicine.
03:25They say that you are what you eat, right?
03:27So, there we go.
03:28The team here are pushing the boundary.
03:31Yes, high five to innovation, guys.
03:33Yes.
03:34Would you like to have a tour around our lab?
03:36I would love to.
03:37Let's go.
03:38Let's go.
03:39So, in the biotrans zone, we can take a look at the space where the industrial partner
03:43as well as our staff in SP does their own research.
03:47Hi, Alicia.
03:48Hi, Mr Raymond.
03:49This is Euline and she is interested to know more about what we do in the lab.
03:52Sure.
03:53Come on in, Euline.
03:55But just before you come in, I think for safety and compliance, we need to gown up.
03:58Sure.
03:59No worries.
04:00All right.
04:01Let's go.
04:02Yes.
04:03So, I'm Raymond.
04:04I'm founder of Microcell and we are a deep tech company specialising in mycelium biomass fermentation.
04:08Put it simply, we're growing mushrooms in water for functional foods, biomaterials and
04:13active ingredients for skincare.
04:15Oh, do you need a skincare ambassador?
04:18Yes, indeed, I do.
04:20Okay, let's focus back on food.
04:22Basically, you can see here we have an edible mycelium sellback.
04:26And what we have in here are multiple species of edible mushrooms in which we grow in this
04:31form as mycelium.
04:33So, we don't actually grow the mushroom itself.
04:36It's like the body and the roots of the mushroom.
04:38So, you can see many different species and each of these have different taste and texture
04:44and properties for functional foods.
04:47Now, we do this for safety.
04:49So, we want to ensure that our cultures here are pure cultures so that we know when we
04:55scale it up that we are growing, for example, shiitake mushroom, at the very end, it is
05:00shiitake mycelium.
05:02Here, you can see we grow the mycelium in liquid.
05:05How does growing them in liquid and kind of shaking them around help with the growth?
05:11So, growing them in liquid enables them to absorb nutrients from the liquid media a lot
05:15quicker.
05:16And so, they can grow much faster, in fact, compared to several months.
05:20These can grow in 3 to 10 days.
05:22Wow, impressive.
05:24And the next step would then be to make it into a large-scale cultivation.
05:29And I'll introduce you to our student team here who are helping out with the bioreactors
05:34for scaling up.
05:40Hi, Charlene.
05:41Hi.
05:42So, do you actually eat the mushrooms that you grow here?
05:45Well, of course, but before tasting, we have to run through a series of analytical and
05:49microbiological testing so we can ensure that the food that we produce here is safe for
05:53consumption.
05:54After that, we run through a sensory evaluation.
05:57Yes, so would you like to see how we conduct formulation trials in the kitchen?
06:00Yeah, I would love to.
06:01And then maybe try some of the food that you grow here?
06:05Sure, let's go.
06:06Let's go.
06:17Hey, Dr. Geng.
06:18This is Euline, and she's here to find out more about what we do here.
06:21Hello, I'm An Li, the co-founder of Mycosocia.
06:24So, here we are formulating a plant-based patty using FIPRO.
06:28FIPRO is a clean-label ingredient derived by our company by using Okara.
06:34Okara is the side stream of soybean and tofu manufacturing process.
06:39So, we are applying biotransformation technology to convert Okara to a flexible, versatile
06:46ingredient.
06:47This is the group who are working with me on the projects.
06:51They have been with me for more than eight months through their LNC program and final
06:55year project.
06:56This is Esther.
06:57Hi, Esther.
06:58Lovely to meet you.
06:59So, I would like to know what your experience has been like working with Mycosocia.
07:04My experience with Dr. Geng has actually been very, very enriching because she has guided
07:09us a lot of things in doing new trials and also in gaining new knowledges about plant-based
07:16meat patty and also other plant-based products.
07:18As you can see, my team members here, they are actually preparing a new formulation of
07:23our plant-based meat patty.
07:25In order to do this, we have to use different kind of ingredients and we have about five
07:31to ten ingredients here.
07:33So, after the formulation stage, what's next?
07:35After this, we'll be moving on to the sensory evaluation.
07:38But before that, we'll need to analyze the texture of our meat patty.
07:43I know some of my classmates from another group, they are actually doing testings on
07:47their food products.
07:48So, shall we move on to that area?
07:50Yeah, let's go.
08:07What are you doing?
08:08Nothing.
08:09Just checking out the very interesting instruments you have here.
08:12What are they for?
08:14So, this is the water activity meter, which is used to determine the water activity value
08:19of our product.
08:20It measures the amount of free water in our product, which affects its shelf life.
08:24So, the higher the water activity, the shorter the shelf life.
08:27Yes, correct.
08:28I see.
08:29What about this one over here?
08:30So, this machine is the near-infrared spectrometer, called the FORCE machine, and it's used to
08:35analyze the fat and protein content in our product.
08:38Could you show me how it's done?
08:40Sure.
08:41So, this is the sample holder.
08:43We will put the sample into the sample holder, and the sample holder will go into the machine.
08:47Then, we close the machine, and we run the test on the screen.
08:52How long does it usually take?
08:54Usually, less than a minute, because it's like a rapid testing, so the results will
08:58come out very quickly.
08:59Okay.
09:00Oh, look.
09:01It's done.
09:02Yeah, it's done.
09:03So, as you can see on the results and the screen, the fat content is about 5, and the
09:07protein content is about 30.
09:09Ah, okay.
09:10So, after analytical testing, we can narrow down the sensory attributes we wish to evaluate.
09:14Shall I take you to the sensory booth now?
09:16Is this where we get to taste-test the food?
09:18Yes, of course.
09:19Let's go.
09:20Follow me.
09:28Hi, Yulin.
09:29I heard from Alicia that you're coming here.
09:31I'm Ying Wan, and here's the sensory zone, where we conduct various tests, like triangle
09:35tests, fat comparison, dual-trio tests, and many more.
09:39And these are examples of discrimination tests, where we typically run sensory analysis to
09:43determine whether there is a potential difference between two or more samples or products.
09:48So, what's with all the different coloured lights?
09:50Well, colour is part of the appearance attributes, which plays a significant role in consumer
09:55preference.
09:56Therefore, if multiple products should be compared, potential colour differences are
10:00often masked by switching to red or green lighting to ensure unbiased comparison.
10:04Today, we'll be conducting preference tests.
10:07Would you like to try being a sensory panellist?
10:09Yes, I would!
10:10Because that means I get to try some food, right?
10:13Yes!
10:14Come, have a seat.
10:23So, in front of you are the protein bars, and you may test the sample from left to right.
10:28And do remember to clean your preferred sample in the e-form provided here.
10:32And remember to cleanse your palate after eating samples in between.
10:37Okay, you may proceed with your tasting session.
11:03I'm done!
11:04I see that you're done with your tasting session.
11:06Thank you for taking part in this sensory evaluation.
11:09With your feedback given, we will be able to conduct statistical analysis to further
11:14improve our existing products.
11:16Actually, it was really hard to tell the difference.
11:19Can we try it again?
11:21Like, you know, for test-retest reliability.
11:23Just to help you out with your research.
11:25Oh, cool!
11:28Test-retest reliability!
11:30Test-retest reliability!
11:32Hello?
11:39That's really good!
11:41To find out more about Singapore Poly's goals in helping with food security and sustainability,
11:46we had the privilege of speaking with Ms Georgina Pua, Deputy Principal at Singapore Polytechnic,
11:52to gain insights into the institution's pivotal role in advancing food innovation.
11:57Hi Georgina, thanks so much for welcoming us to this newly-launched Future Food Lab.
12:02I mean, the space looks great!
12:04Can you tell us a bit more about why Singapore Poly decided to set up the Future Food Lab?
12:09Being the sector coordinator of the food manufacturing industry appointed by MOE,
12:14we have the responsibility to upgrade our facilities, enhance our capabilities,
12:21and refresh our programmes to ensure that our students get the latest training needed for the industry.
12:27Especially for today, we are looking at the Singapore 3030s plan.
12:31We are looking at how to enhance our food security and food production in an innovative way.
12:39I understand that you bring in food start-up companies to collaborate with your students here.
12:43Can you tell us more about this programme?
12:46So our students who opt for this Industry Now curriculum,
12:51in their semester 2 of second year, they start working with industry.
12:56We have the space, we needed the capabilities, we needed the facilities,
13:01so we identified the right partners.
13:05They are all the start-ups looking at future food, alternative protein, waste vaporisation.
13:13So they are now co-located here and together with our staff and our students,
13:18working on projects to innovate future food.
13:22Yeah, I actually tried out the energy bar, it was really delicious.
13:25I kind of ate a little bit more than I probably should.
13:27Can I eat the whole thing?
13:29Sure, if you want.
13:30Well, thank you so much Georgina for taking the time to help us today with the interview.
13:36I look forward to seeing more of your students' products being launched on the market.
13:41Yes, me too and please support them.
13:43If you see the products in the supermarket, get them, try them and give us a feedback.
13:48I sure will.
13:50As we conclude our tour, let's take a look at some of the innovative products developed here at the Future Food Lab.
13:56It is so exciting to see the start-ups working alongside with students at Singapore Polytechnic
14:01to advance food sustainability and security in Singapore.
14:05We've learnt about what goes on behind the scenes in food innovation.
14:09From research to tests and small batch productions.
14:14Thanks for joining us today on Future Food as we continue to explore the future of food sustainability and security in Singapore.
14:22In the next episode, we'll be exploring plant-based meat.
14:26Till we meet again.
14:31Would you be interested in being a sensory panellist?
14:33Yes, I would because that means I get to eat something, right?
14:35Yes.
14:39Cut.
14:46Here's the protein bar. You may taste from left to right.