Wosh.World

18/07/2023

24/12/2022

Wishing everyone a joyous holiday season and a Merry Christmas filled with love, peace and joy!

27/09/2022

You can now experience Singapore's hawker culture in NYC. The city's various hawkers have come together for an urban foodie paradise, bringing Singapore to NYC for a taste of the island's street food with a special menu for Navroz.Urban Hawker, spearheaded by Makansutra’s KF Seetoh boasts stalls that include Peranakan restaurant Daisy’s Dream, Hainan Jones' chicken rice, Malay and Indonesian cafe Padi@Bussorah and Indian stall Mamak’s Corner.

Read more:https://cnalifestyle.channelnewsasia.com/dining/singapore-hawker-centre-new-york-city-urban-hawker-kf-seetoh-anthony-bourdain-329626

Photo credit: Instagram

21/09/2022

Did you know that consuming fresh fish is not common in the ancient times?
Fresh fish actually breaks down faster than any other "flesh foods." This can quickly turn the relatively safe meat into a breeding ground for pathogens and bacteria. But all of that changed thanks to advances in technology, we can now preserve fish so that they stay fresh much longer than ever before.

Read More: https://www.tastingtable.com/1001323/the-reason-preserved-fish-were-once-more-common-than-fresh/?utm_campaign=clip

Photo credit: Shutterstock

17/09/2022

According to a recent analysis, the global seafood market is expected to grow from $113.2 billion in 2020 to $138.7 billion in 2027.

Popular as it may be, seafood is greatly and predominantly used in Asian countries. Hence, with a goal to satisfy asia's number 1 protein consumption, Singapore's Shiok Meats develops the world's first cultured crab. Furthermore, the company aims to have its cell-based crustacean meat available to consumers by 2023.
















Read more at: https://www.livekindly.com/singapore-startup-world-first-cultured-crab/

14/09/2022

Meeting food production demands in ways which are gentle on the environment is one of the most pressing challenges for society today. It is exciting to see such innovations and solutions helping us build more sustainable—and hopefully more delicious—food systems for the future. In gratitude of the scientists, horticulturists, and chefs who care about feeding the world and doing it sustainably, here are some of the trends shaping what and how we eat.





















Read more at: https://www.saveur.com/food/earth-day-sustainable-food-trends/

10/09/2022

Get your protein fix with Float Foods’ vegan egg tamagoyaki. Float Foods’ OnlyEg is coming to Singapore’s food service industry, marking the first time a plant-based egg Tamagoyaki is commercially available in Asia.

Read more here- https://www.greenqueen.com.hk/float-foods-asias-first-vegan-egg-tamagoyaki/

Photo credit: Float Foods

07/09/2022

When it comes to food security, there’s no better way to keep your almond supply safe than by using the most innovative traceability technologies.
Today, agriculture is increasingly driven by data, and as the technology continues to improve, we will have even more opportunity to showcase our production processes, tell the story of our produce, and engage with our consumers on a whole new level.

Read more here- https://www.newfoodmagazine.com/article/167730/almond-production-boosting-traceability-through-innovation/







Photo credit: Pexels Kafeel Ahmed

05/09/2022

🎉 You are cordially invited to the Book Launch 🎉

I'm thrilled to announce the release of my first edition book about Reading Medicine in Twentieth Century England.

It's a great read for anyone who wants to learn more about what was happening in the field of medicine during this time period.

👏 We'll be launching on 8 September 2022 👏

Time: 5:15pm
Venue: Auditorium, #10-01, Orchard Central
181 Orchard Rd, Singapore 238896

To register, please visit: https://www.kaylichibook.com/

📲 RSVP: Chua Sin Chew
📩 Email: [email protected]
📞 Phone: 91515375

I hope to see you there.

04/09/2022

Playing with food? Close but not quite. As we expand our culinary horizons, 3D food printing has provided a novel way for home chefs to move beyond their microwaves and food processors. This unconventional method of food production has paved the way for future meal personalization.










Read more at:
https://cen.acs.org/food/food-science/3D-printed-foods-enter-kitchen/100/i5
https://all3dp.com/2/3d-printed-food-3d-printing-food/

31/08/2022

Banana peels are making their way into more meals as consumers seek solutions to minimise waste and maximize food consumption. As scientists from Aligarh Muslim University and the University of Houston demonstrated in their research, the skins are used as a binder for bakers in a variety of ways.
































Read more at: https://www.foodprocessing.com.au/content/food-design-research/news/researchers-develop-apeeling-banana-flour-cookies-506061830

27/08/2022

Bringing ocean sustainability to your plate with a new sustainable ingredient, California-based vegan seafood startup Impact Food will launch its sushi-grade vegan bluefin tuna in 2023.

Read more at https://vegnews.com/2022/8/vegan-bluefin-tuna-ocean-sustainability








Photo credit: Impact Food