Research centre aims to grow food and nutrition industry

SINGAPORE — Chocolates containing mangosteen skin, and a type of sugar that helps to lower blood-glucose levels are among the food products that have been studied by a research centre that focuses on nutrition.

The Clinical Nutrition Research Centre (CNRC) — a joint initiative by the Agency for Science, Technology and Research (A*STAR) and National University Health System — was visited by Finance Minister Heng Swee Keat on Friday (April 29). He wanted to know more about the efforts of the CNRC, which opened in 2014, to grow the local food and nutrition industry.

The centre, together with a local company, had conducted an experimental study on chocolate with mangosteen rind, which is said to be more nutritious due to its increased polyphenol content.

Another study involved palatinose, a type of sugar that can be extracted from honey, and is beneficial for people suffering from diabetes.

Its lower glycemic index means that the sugar will be digested slowly, helping to lower blood glucose levels.

While palatinose is being used in Japan by Suntory Beverage & Food, local companies have not yet picked up on it, said Professor Jeya Henry, the CNRC’s director.

Mr Heng said: “Singapore does have a reputation for food safety and food quality. So by adding this layer of nutrition - and how nutrition affects human health — I think it will give our food companies, especially our SMEs (small and medium enterprises) an important competitive edge.”

Meanwhile, Dr Benjamin Seet, executive director of A*STAR’s Biomedical Research Council, said beyond nutrition, the industry also has to look at food safety and creating higher-value food products in Singapore.

In January, A*STAR partnered with the United States Environmental Protection Agency to develop new ways to detect harmful chemicals to ensure food safety.

A*STAR is also working with several companies, such as Khong Guan Corporation and Mr Bean, to put in place modern manufacturing processes and methods to increase productivity, Dr Seet added.

Mr Heng called on the manufacturing food industry to bring local flavours to their products.

“I think they need to also innovate and create new products, new food that can appeal to the Asian consumers,” he said.