Saturday, 18 August 2018

NTU scientists develop ‘natural’ food preservative

Professor William Chen and his team of scientists working on the new food preservative. (Photo: NTU)
A team of scientists from Nanyang Technological University (NTU) has developed a plant-based food preservative that is said to be more effective than artificial ones.

Researchers found that by adding genes of a plant to baker’s yeast, it produces natural preservatives with antimicrobial and antioxidant properties – two key elements of preservatives that prevents bacteria growth.

“This organic food preservative is derived from plants and produced from food-grade microbes, which means that it is 100% natural and more effective than artificial preservatives,” said Professor William Chen, director of NTU’s Food Science and Technology programme.

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Video: Scootbee, world's first on-demand e-scooter service, trialled in Singapore

Image from video
Scootbee will be the first mobility device that will come to users when they book it, and returns on its own to its parking space after use.

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