Principal Investigator: Zhou Weibiao (Professor Food Science and Technology Programme, NUS)
Team: Gao Jing (Research Fellow, FST NUS). Yap Ai Che (Ph.D student, FST NUS)
Mentor: Ricky Lin (Founder / CEO, Life3 Biotech)
We make sweet choices easy by providing people healthy indulgence
The world has declared war on diabetes. We try to crack the problem by offering high-quality functional bakery ingredients, together with processing technology and quality control solution to formulate the next generation diabetic-friendly bakery products. The diabetic-friendly purple bread created in our lab has drawn worldwide attention. Besides eating healthier staple food, people want to eat gourmet, decadent foods without guilt. For this, we see a rich opportunity in offering enlightened indulgent foods. Moving on from our successful store of purple bread, we use the anthocyanin-rich natural extract to transform indulgent food that is high in sugar and fat (e.g. sponge cake and biscuits) to a healthier sweet treat.
The minimum changes in product quality and organoleptic characteristics ensure that consumers could indulge in their favourite desserts. The functional phytonutrients that remain functional after harsh baking processes are the unsung hero to stop the sharp rise in blood glucose level. With this perfect combination, your sweet tooth is satisfied in a guilt-free way.