Attenuates Blood Glucose and Increases Protein
Increases Dietary Fibre Intake
Improving Public Health Through Healthy Food Innovations
Nutriient Pte Ltd was launched in May 2021 by SIFBI and Origgin, a local venture co-creator firm, as a spin-off from A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI) to develop and commercialise healthy food innovations to improve public health.
It aims to provide healthy food formulations such as low-GI premixes to local food manufacturers in the local confectionery, baked goods, and beverages industry, before moving into the Southeast Asian market. Our mission is to address the rising number of diabetic cases in Singapore.
What is Nutriient?
Nutriient – a product developed at A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI)- is a clinically-validated, low glycemic index (GI) cookie. The cookie can attenuate or slow down spikes in blood glucose levels and improve the gut health of consumers. Furthermore, it maintains the familiar textural and sensory characteristics of classic commercial cookies.
Low-GI Food Products
The cookie is made with a formulation of plant-based functional ingredients and is the first in Nutriient’s pipeline of low-GI food products. Low-GI food products release glucose more slowly into the bloodstream, which corresponds with a reduction in the occurrence of weight gain, obesity and corresponding chronic diseases, including diabetes. In addition to controlling blood sugar levels, Nutriient’s cookies have approximately 20 per cent less fat, lower calories and higher fibre content compared to other food products.
In Collaboration With
The cookie is produced in collaboration with NYC Bakery, a Singapore bakery brand under local food company Commonwealth Capital Pte Ltd (CCPL). NYC Bakery incorporates Nutriient’s novel low-GI premix into its baking process to achieve low GI effects.
Following the cookie premix, SIFBI will also develop premixes for a range of other food products such as snacks, desserts and beverages to target the food manufacturing industry.