Remaking your carbs
June 30, 2022#NUSSustainability
Congratulations to Food Science and Technology alumna Verleen GOH, who was one of three Singaporeans honoured for contributions to food sustainability in the global 50 Next gastronomy list which was announced recently.
Verleen is the Co-Founder and Chief Food Fighter of Alchemy Foodtech. She boldly anticipates that “increasingly, people will start to take charge of their health, through foods, not medicine.” With this vision in mind, she is on a quest to use science and technology to create new functional foods and ingredients to combat chronic diseases like diabetes.
Getting taste and texture right is never easy. The company’s patented Alchemy Fibre™ is a 100% plant-based ingredient scientifically tested to lower glucose release of carbohydrate foods, and provides prebiotic fibres which aid gut health and immunity, which Verleen says, “addresses consumer demand for healthy staples, which also look and taste good.”
Alchemy Fibre blends can be added to rice, noodles and bread products, making healthier foods accessible to everyone.
“Increasingly, people will start to take charge of their health, through foods, not medicine.”
Alchemy Foodtech has received numerous other accolades, including the AgFunder AgriFood Tech Innovation Awards (2019) and the Emerging Enterprise Award (2019) by Business Times.
Find out more here.
