Over pressure: Singapore scientists claim HPP could create clean label plant-based yoghurts to rival dairy

By Pearly Neo

03-Nov-2020 - Last updated on 03-Nov-2020 at 01:59 GMT

A proof-of-concept study by the Singapore Institute of Food and Biotechnology Innovation (SIFBI) has found that high pressure processing (HPP) of plant protein could produce a clean label plant-based yoghurt with desirable texture and nutrition, comparable to commercial dairy yoghurts.

Read the full story here.

FNA top 10 Oct 2020

‘We demand equality’: Malaysian palm oil boss calls for sector’s fair treatment alongside other edible oils

Liquid gold: India’s EVO Foods to launch plant-based liquid egg this year and eyes US expansion

‘Stifling innovation’: India’s plant-based industry cites new consumer data in battle to ditch ‘dairy’ ban

‘Show us the proof’: Malaysian palm oil chief’s anger as Aussie chocolate firm removes ingredient in name of sustainability

Over pressure: Singapore scientists claim HPP could create clean label plant-based yoghurts to rival dairy

‘Meeting consumers halfway’: Plant-based meats have merit, but not as a substitute for whole foods – expert

Trouble is brewing: Japanese beer giants battling boycott and COVID-19 double whammy in South Korea

First in Asia: Plant-based egg firm Eat Just and Proterra Asia to open Singapore factory in US$120m deal

‘Plastic still needed’: Nestle Malaysia maintains sustainability on recycling and reforestation

Plant-based meat debate: Nutritional benefits ‘harder to sell’ than sustainability when seeking consumer acceptance

Related news

Show more

Follow us

Products

View more

Webinars

Upcoming editorial webinars

14 May 2024 Tue Webinar Healthy Ageing APAC

On-demand webinars

Headlines

Food & Beverage Trailblazers

F&B Trailblazers Podcast