Scientists develop low-calorie noodles using plant-based ingredients

A growing demand from noodle manufacturers both in Singapore and internationally for such innovations

Hafnium Ventures and the Agency for Science, Technology and Research (A*STAR) have entered an exclusive license agreement, enabling the commercialisation of a low-calorie noodle formulation by NOBA, a spinoff from A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI).

NOBA aims to provide healthy noodle formulations for local and overseas food manufacturers. The low-calorie noodles are made with plant-based ingredients, and are also high in dietary fibre, while preserving a similar taste and texture to the yellow noodles commonly consumed by Asians. This is the first in the pipeline of several healthy noodle formulations, and the innovation process and formulation was developed by Professor Christiani Jeyakumar Henry and his team of scientists at A*STAR’s SIFBI.

Francis Tan, Partner and Executive Director at Hafnium commented, “This spinoff is a further development of Hafnium’s ‘lab-to-market’ partnership with A*STAR. It will be a great addition to our growing food-tech business as we build on our existing noodle manufacturing expertise with Tai Thong Noodle business in Singapore.” He added, “With health issues such as diabetes and obesity on the rise in Asia, it is important to provide healthier options in the market.”

Image credit- A*STAR