SP’s Food Innovation & Resource Centre (FIRC) was featured as part of a coverage by BBC 100 Year Life on developing creative and suitable foods for the elderly. The article featured a joint research project by FIRC and SIT-Massey University on using 3D printing to create popular local food and dishes as a sensory solution for older people. Some examples of 3D printed food developed as part of the project included chicken rice that was fortified with calcium, chicken and broccoli puree and durian with reduced sugar. Evelyn Ong, FIRC’s Product Innovation Manager, also shared that a consumer insight survey was conducted as part of the research to understand the needs of the silver-agers; specifically, foods that they love but restricted in consumption due to health concerns.
Read more on BBC article 100 Year Life