And this kind of operation! Singapore develops "capsule food" chicken soup which can be brewed with coffee machine.

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The Food Innovation and Resource Center of the Singapore Institute of Technology began to study the capsule food last year, and so far there are six kinds of food, such as ginseng chicken soup, satay sauce and nut milk for people with lactose intolerance.

Locally developed "capsule food", you only need to put the concentrated capsule into the capsule coffee machine at home, and you can brew a bowl of hot medicinal soup or satay sauce in just a few minutes.

To commemorate its 10th anniversary, the Food Innovation and Resource Center of Singapore Institute of Technology began to study this kind of capsule food (capsule food) last year. So far, there are six kinds of food, such as ginseng chicken soup, satay sauce, Thai green curry and nut milk for people with lactose intolerance.

Dr. Li Minhui, senior manager of the center, pointed out in an interview that it usually takes several hours to cook soup or make sauces, but capsule food can be brewed in the home's capsule coffee machine and can be enjoyed within a few minutes, greatly reducing the time spent preparing food.

She also said that capsule food has a longer and stable shelf life and can be stored for up to three to six months, depending on the ingredients.

In addition to capsule food, other future food concepts on display yesterday include halal meat and bone tea made from chicken, which can be purchased from vending machines, and food that can be adjusted according to individual needs and then printed through a three-dimensional printer.

In addition, the Centre signed a Memorandum of Cooperation (MOU) with Japanese consultant ICMG yesterday to set up a food innovation platform for Japanese and local food companies to conceive, test and commercialize food innovation, packaging and automation.

Under the MOU, the Centre also designed an advanced workshop with ICMG called "Japanese Food Innovation Series" (masterclass), which mainly helps food companies participating in the course to better understand Japanese food culture and product manufacturing, develop high-quality healthy foods and extend their shelf life without the use of chemicals. The series is divided into four courses and will begin next month.

Dr Li Minhui pointed out that at present, seven Japanese companies, such as miso manufacturer Marukome and snack and ice cream manufacturer Ezaki Glico, have participated in the course. They are also willing to conduct one-on-one on-site visits with local food companies to provide professional advice.

Shen Ying, senior minister of government of the Ministry of Trade and Industry and Ministry of Culture, Community and Youth, witnessed the signing ceremony yesterday. "through the cooperation memorandum, the two sides will be able to promote cooperation between Singaporean and Japanese enterprises in the field of food science and technology, and formulate mutually beneficial plans to enhance technical expertise and knowledge exchange," she said.

The Food Innovation and Resource Center, established in 2007, uses science and technology to develop new products or add value to products. It also recommends enterprises to adopt appropriate packaging, improve work processes and extend product shelf life to enhance the international competitiveness of small and medium-sized enterprises.

To date, the Centre has assisted more than 620 companies to participate in more than 1000 cooperative projects, of which more than 40% have been adopted and successfully commercialized.

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