VATIS UPDATE Article

A team of food scientists from National University of Singapore (NUS) Science’s Food Science and Technology (FST) Programme has devised a novel technique using eucheuma, a species of seaweed, which can be used to produce a range of beverages and food products. The team also came up with precise heat processing technology used to preserve the nutrients while extending shelf-life, thus eliminating the need for preservatives. The researchers combined traditional oriental dietary practices with modern food and nutrition knowledge to devise the right mix of food ingredients and make the drink taste home-brewed.

This involved evaluating the physiochemical properties of potential ingredients and utilising natural sugars from things such as honey, red dates, longan fruit and goji berries in place of artificial sweeteners. These natural foods also interacted with other components in the beverages in an innovative method used by the food scientists to “stabilise” the product, to ensure the ingredients are evenly distributed. The eucheuma-based bottled drinks currently come in six different flavours comprising other natural ingredients such as bird’s nest, roselle and water chestnut.

The drinks contain no chemical additives, added sugar and preservatives. “This project enables our team to apply our knowledge in eucheuma and strong expertise in food processing to create novel products that benefit consumers,” said Yang Hongshun from the FST Programme. He added that students also benefitted from being able to apply their food science knowledge while gaining insights into industry practices and the entire value-chain of food and beverage development.