Latest news with #foodInnovation
CNA
16-05-2025
- Business
- CNA
JB's famous Hiap Joo banana cake now sold in Singapore via vending machine at Bukit Panjang
Johor Bahru's well-loved Hiap Joo Bakery banana cake is now available in Singapore at the touch of a button. Snag a box or two from the first and only Hiap Joo cake vending machine at Senja Hawker Centre in Bukit Panjang. It's located near the bus stop along Senja Road. Launched by Singaporean company HYPHA Vending Retail, also behind the cute Shio Pan 'ATM' by Butter Town and Uncle Lee Confectionery Cake Machine, this cake vending machine brings the highly sought-after bakes to Singapore's heartlands. Each box of 10 slices of the old-school fluffy banana cake is priced at S$8.60 (it costs RM13, about S$3.93, in JB). Two more Hiap Joo Bakery vending machines will be available in Singapore in the second half of 2025, but locations have yet to be confirmed. Only cashless payments such as PayWave, Apple Pay and Google Pay are accepted. NO NEED TO DRIVE ACROSS THE CAUSEWAY Hiap Joo's banana cake is known for its easy-to-eat, airy-squishy mouthfeel and nostalgic flavour. It's made with Malaysian berangan bananas and baked in a 100-year-old oven fuelled by wood from rubber or bakau trees. Hiap Joo Bakery opened in 1919 and is located a kilometre from the customs checkpoint via the Woodlands-Johor Causeway. Before the introduction of this vending machine in Singapore, the only way you could get your hands on the JB cake was via ad hoc group buys or on e-commerce platforms like Shopee. GROUP BUY INITIATIVE INSPIRED VENDING MACHINE BUSINESS Serene Ong, 41, founder of HYPHA Vending Retail, told 'Hiap Joo Banana cakes contain no added preservatives. To maintain its freshness, they are transported chilled and stored in our refrigerated vending machines. We recommend warming them up for one to two minutes in the microwave oven before enjoying.' Ong started HYPHA after organising group buys in her neighbourhood. She shared: 'I hosted Groupbuys during the pandemic with brands like Rich & Good, Uncle Lee Confectionery, Kiroi Cheesecake, Hougang Otah, Poh Cheu and many more. For overseas brands, I brought in kueh, banana cake and handmade pau from Malaysia and Thailand'. STOCKS REPLENISHED TWICE DAILY 'I have been bringing in Hiap Joo's banana cake to Singapore since COVID days. The response was very good, and orders kept increasing,' she added. She still does group buys now, but on a smaller scale. HYPHA liases directly with suppliers from Malaysia to bring in fresh stocks of Hiap Joo banana cakes daily. While the vending machine is limited to 48 boxes, restocks are done twice a day at 11.30am and 4.30pm. SKIP THE QUEUES IN JB While the bakery in JB still attracts many tourists, Hiap Joo Bakery's owner Lim Toh Shian told CNA recently: "This year, I think business has slowed down by about 30 per cent'. He added: 'I don't know why, maybe the market is slow and ingredient prices are going up', which may have prompted the brand to venture beyond Johor to our shores. Rental hikes have been plaguing Malaysian businesses near the Bukit Chagar RTS Station as 'many shop lots in that area have been purchased by property investment conglomerates', Lim continued. Businesses have also been hit by higher prices of raw materials and labour costs, leading to an increase in prices of Hiap Joo's banana cakes and buns by RM1 each after Chinese New Year in February, added the article. BOX OF 10 SLICES FOR S$8.60 (S$6.50 PROMO PRICE ON MAY 17 AND 18) For the launch of Hiap Joo Bakery's first vending machine in Singapore this weekend, each box of banana cake will go for S$6.50 on May 17 and 18, from 11.30am, while stocks last. Ong told that HYPHA will be bringing in more nostalgic and trendy food brands from overseas. She hopes to place its vending machines in malls, other hawker centres and transportation hubs, beginning in the east. website.
Daily Mail
13-05-2025
- Science
- Daily Mail
Kelp noodle stir fry, soybean spaghetti and dandelion salad: Climate scientists reveal what we'll be eating for dinner in the future - so, would you try it?
The likes of shepherd's pie and fish & chips soon be off Britain's dinner menu in favour of more eco-friendly options, according to a new report. Scientists have teamed up with HelloFresh to predict what Brits will be eating in just 10 years time as we fight to halt climate change. And the menu of the near future reveals five very bizarre options – with no meat in sight. There's a stir fry with noodles made out of kelp (a type of brown algae) as well as 'meatballs' made with mushrooms on a bed of sorghum. There's also teff galette – a French-style tart made out of teff, a highly-nutritious ancient grain – served with dandelion salad. Spaghetti will be formed from soybean protein, while ramen will be served with tempeh, an alternative protein from fermented soybeans. Experts say we will see these dishes in the next 10 years or so, but by 2050 they will have gone mainstream and be commonly eaten in homes. So, would you try them? All five dishes are free from any meat and very little cheese, which studies show are a big drivers of greenhouse gas emissions, like carbon dioxide and methane. Many of the crops used in these dishes emit minimal emissions as they're being grown. But others are particularly heat-resistant, making them well-suited for growth in a world blighted by hotter temperatures. 'Our diets will probably look different in 2050, but perhaps not in the way that people might think,' said Dr Joseph Poore, climate scientist at the University of Oxford. 'Climate change will mean that a broader range of drought and heat-resistant crops will need to be cultivated, some of which our ancestors would have grown. 'We'll also need to eat a diet lower in animal products to avert severe global warming; these foods will be good for our health and the planet.' Experts think popular foods of the future will fit into four categories – native UK crops, greenhouse gas absorbers, Andean & African crops, and 'exotic' foods grown locally. Native UK crops will include salad leaves and flowers such as sorrell, ribwort and fat hen, alongside grains and seeds like buckwheat, rye and camelina. These were once part of a traditional British diet but have fallen off the menu over the last 50 years or so. Greenhouse gas absorbers includes tree crops such as nuts, citrus fruits and olives, which remove greenhouse gases from the air, as do mussels and oysters, which absorb carbon in their shells. Other carbon-absorbing ingredients that will become more common in our diets include seaweed, a staple in many Asian cuisines, and edible cacti, which can be used in everything from tacos to jam. Meanwhile, Andean and African crops are largely suited to an unpredictable climate and will become regulars on our dinnerplates in the years ahead. Kiwicha and kañihua, two Andean relatives of quinoa, and teff and fonio, both African 'millet' grains, are likely to become the new 'supergrains'. Meanwhile the bambara and marama bean could soon compete with lentils, chickpeas and common beans for a place in our stews. Lastly, 'exotic' foods that used to be grown abroad will be grown in the UK, largely thanks to hotter temperatures here. Examples include the beloved avocado, a hipster, favourite, plus durum wheat (used for pasta), soya beans, chickpeas, okra and citrus fruits. Native UK crops will include salad leaves and flowers such as sorrell. Pictured, sorrell, which can be easily mistaken for spinach. Sorrell released a remarkable citrus burst a few seconds after being bitten into. London restaurant Dabbous once served a dish called Iced Sorrell - a single frozen sorrel leaf dusted with icing sugar HelloFresh – which delivers customers with pre-portioned ingredients and step-by-step recipes – could soon be introducing some of these crops. The company also expects several food trends to be common by 2050, including AI sorting out the weekly shop and more ingredients being grown in the home. However, eating together will continue to be an important social event – one that AI and robotics won't threaten. 'We can expect numerous changes in the way we live and eat in the future,' said Dr Morgaine Gaye, a food futurologist involved with the new research. 'Despite all the changes in how and what we eat, the experience of cooking and eating together will remain an important way to connect with our senses, our friends and family, and the natural world. 'AI will not be able to replace the joy of a home-cooked meal with the people we love.'
Zawya
13-05-2025
- Business
- Zawya
Red Planet unveils future-ready food security solutions at Saudi Food Show 2025
UAE: Red Planet, a UAE-based company committed to redefining the future of food security, is highlighting the transformative potential of advanced freeze-drying technology at the Saudi Food Show 2025, which takes place from May 12 to 14 in Riyadh, Saudi Arabia. The company is showcasing how this innovation can address the region's evolving needs in food sustainability, long-term nourishment, and emergency preparedness. The event provides a significant platform for Red Planet to present its high-quality products that remain fresh for up to 25 years without the use of artificial preservatives, colours, or flavours. Among the featured items are a wide range of nutritious, ready-made meals, including authentic Arabic dishes and flavours inspired by the distinct culinary traditions of the GCC region. Red Planet's participation marks a major milestone following its recent official brand launch in the UAE and signals its ongoing expansion into Saudi Arabia and other major regional markets. The Saudi Food Show 2025 brings together top global industry players to spotlight the latest trends, innovations, and opportunities in the food and beverage sector. Jassim Al Nowais, Chief Executive Officer (CEO) of Red Planet, said: 'We are pleased to be participating in the Saudi Food Show 2025, a vital platform to emphasise the role of cutting-edge food technology in shaping a more secure and sustainable future. From disaster preparedness to space exploration, our products are engineered to deliver reliable nutrition whenever and wherever it's needed. The response from potential partners across Saudi Arabia and the wider region has already been overwhelmingly positive, and we are excited to build strategic collaborations that will accelerate our mission of enhancing food resilience and accessibility across the Middle East and beyond.' Throughout the exhibition, Red Planet is offering live product demonstrations and a buffet experience where attendees can sample its flavourful offerings. By utilising advanced freeze-drying techniques that remove over 95 per cent of moisture from food while preserving taste, nutritional value, and food safety, Red Planet delivers meals suitable for both daily use and critical, long-term storage scenarios. Tailored to meet the unique needs of humanitarian organisations, armed forces, space agencies, and government entities, Red Planet's products are made from fresh, natural sourced ingredients and are rigorously tested to meet exacting standards for taste, safety, and durability. The company also maintains robust maintenance protocols and is actively developing efficient distribution systems to ensure minimal downtime and reliable delivery across local and regional markets. As Red Planet continues its growth journey, the company remains steadfast in its mission to redefine food preservation, enhance regional resilience, and empower global preparedness in an increasingly unpredictable world. For further information, please contact: Orient Planet Group (OPG) Email: media@ Website:
Times
11-05-2025
- Entertainment
- Times
Savoury doughnuts — a delicious delicacy or a bite too far?
Search for 'savoury doughnut' on social media and videos of perfectly manicured hands tearing apart fluffy, sesame-seed coated baked goods with creamy fillings will flood the screen. Three years ago Tom Stafford, 32, owner of Doh'hut, invented the 'Dagel' after he was inspired by a brioche-like bagel online. 'It's essentially a fluffy bagel,' he said, 'We take our unsugared doughnut, dip it in butter, in bagel seasoning, and then we fill it with cream cheese, chives, lemon juice, lemon zest, salt and pepper. 'We have done odd specials, like a smoked salmon one and a bacon one, but that's been the staple one for us.' The Dagel did not sell well at first, as customers usually came in searching for a sweet treat, but after
