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
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
“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.
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.
The End ***
For more information:
Frank Chua (Mr)
T: 6870 7043
M: 9771 7871
Teo Hung Noi (Ms)
T: 6772 1350
M: 9670 9088