Agriculture and ingredients company Bunge has partnered with Nanyang Technological University (NTU) Singapore to produce new food flavours through fermentation.
In a research collaboration agreement with the university, Bunge will develop new flavours by leveraging the research capabilities and technologies at NTU’s Food Science and Technology Programme (FST).
The new flavours will include umami, which means ‘pleasant savoury taste’ in Japanese. It is recognised scientifically as one of the five basic tastes along with sweet, sour, bitter and salty. Its characteristic meaty, savoury flavour profile enhances the taste of food by adding depth and richness.
Bunge will supply fats and oils derived from oilseeds – soya bean, canola and sunflower – as well as oilseed meal and oilseed cake, which are formed after oil is extracted from the oilseeds.
The technology produces enzymes, acids and flavours for food production, as well as offering a new use for oilseed meal and cake, which are normally used in livestock feed.
The new flavours will be used to enhance alternative proteins, such as plant-based protein products. To develop them, NTU’s FST – led by director William Chen – will employ solid-state fermentation technology. This aims to provide a more cost-effective method than conventional fermentation techniques, as it uses fewer resources such as water and energy.
Bunge and NTU Singapore’s collaboration is the first successful partnership under the Singapore Agri-food Innovation Lab (SAIL).
Funded by Enterprise Singapore, SAIL aims to enhance the agri-food innovation ecosystem by connecting solution providers with multinational corporations seeking market-driven solutions.
