Wilmar Opens a Joint Laboratory with National University of Singapore

Agribusiness giant Wilmar has opened a joint laboratory with National University of Singapore (NUS) to drive innovation in food technology and sustainable biochemicals, the FoodNavigator-Asia reported this week.  Located at the NUS Yong Loo School of Medicine, S$110 million has been pumped into the WIL@NUS laboratory which was launched one month ago.  The laboratory aims to address public health issues by developing healthier food.  At the same time, it also seeks to produce chemical compounds in a cost-effective and sustainable way.   
    FoodNavigator-Asia recently interviewed Dr. Rebecca Lian, distinguished fellow at Wilmar, who will helm the laboratory with associate professor Matthew Chang, director of the NUS Synthehic Biology for Clinical and Technological Innovation programme.  For a start, researchers will formulate healthier cooking oils that reduce cholesterol levels, in turn lowering the risk of developing chronic diseases, Dr. Lian said.  Clinical trials will also be done to examine and improve the efficacy of the reformulated product.  
Blending different types of oils is a potential reformulation method to make healthier oil, Dr. Lian revealed.  Another possible approach is to do enzyme structuring of the oil that is targeted at, for instance, reducing the rate at which fats from oil is deposited in the liver, or producing fats that will carry fatty acids that are good for brain health.  Besides healthier oil, the laboratory is also intending to reformulate Asian staple foods that are rich in carbohydrates.