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Singapore Polytechnic creates Singapore’s first healthier choice gourmet sausage and functional foods

Published on 5 December 2012

For the first time in Singapore, the public will be able to enjoy a healthier choice of gourmet sausages.  This is made possible by a team of Singapore Polytechnic (SP)’s Diploma in Food Science & Technology (DFST) students, after a year of research and experimentation.

Dr. Jasmine Leong, senior lecturer of DFST, explained, “There has been a fast-growing trend in the food industry to develop healthier food products for consumers, as they become more health conscious and savvy with their food choices.  Moreover, there is a greater emphasis on healthy living now in view of our country’s ageing population. Hence, we want to nurture and prepare our DFST students as food technologists to support the national healthy lifestyle thrust by developing more healthier food options for Singaporeans.”

The students have shown that it is so possible to develop food products that are healthy and nutritious and yet stay delicious and palatable

 

Less sodium, less fat sausages

A case in point of healthier sausages is the Bratwurst sausage. Currently, a Bratwurst sausage available in the market contains more than 1000 milligrams of sodium and more than 25 grams of fat per 100 grams. This translates to almost a quarter of the sausage containing nothing but fats. The newly developed Bratwurst sausage contains 395 milligrams of sodium and 6 grams of fat per 100 grams. This is a reduction of almost 60% of sodium and 40% of fats. 

According to MOH, 31.9% of all deaths in Singapore are either due to heart disease or stroke in 2010, contributed by Singaporean’s large intake of salt and high saturated fat. Hence, in recognition of the health benefits, the Health Promotion Board has certified SP’s sausages as Singapore’s first healthier choice gourmet sausage. 

These healthier sausages have been further developed and commercialized by Wang Foong Foodstuffs Suppliers Pte Ltd, a leading manufacturer and supplier of high quality delicatessen products in Singapore.  The healthier gourmet sausages come in six tantalizing flavours. They are namely, Chicken chipolatas, Beef Chipolatas, Herb sausages, Veal sausages, Cumberlan Sausages and Bratwurst Sausages. They will be made available in the market by the first quarter of 2013.

“To complement the rising demand for healthier food, we also want to prove that processed food is not necessarily unhealthy.  SP’s DFST students have consistently been creating high quality and tasty food products for food manufacturers and we are confident that the healthier sausages will be a hit,” said Ms Claris Koh, Executive Manager from Wang Foong Foodstuffs Suppliers Pte Ltd.

 

Other future healthier functional foods

Besides the healthier choice sausages, SP students have also created a series of functional foods with additional health properties above the basic nutritional values.  These include a low Glycemic Index (GI) banana and chocolate chip cupcake premix that is suitable for diabetics, in view of the increasing number of diabetic cases in Singapore.

The cupcake premix has been tested and certified to be low in GI with a value of 37.  Low GI food releases glucose into the blood stream at a slower rate after the consumption and digestion.  This keeps the blood glucose level stable and does not lead to a high insulin demand, which makes the mix suitable for diabetics. 

Currently, the available food products for diabetics are limited to off the shelf low GI biscuits, jam and candies. There are no options for diabetics to bake and create their own food.  Low GI cupcake, brownie and cookie premix will be made available to consumers by local food company, Alivia Food Pte Ltd, sometime in 2013.

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For more information:

Frank Chua (Mr)

Corporate Communications

E: [email protected]

T: 6870 7043

M: 9771 7871

Teo Hung Noi (Ms)

Corporate Communications

E: [email protected]

T: 6772 1350

M: 9670 9088

 

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