offer a wider range of “better for you” desserts later this year. The products will be available in all Melvados retail outlets and online.  Launched as a spin-off from A*Star’s Singapore Institute of Food and Biotechnology Innovation (SIFBI), Nutriient has been making low-GI premixes for local food manufactures since 2021. Its  proprietary mixture can reportedly be used to replace from 20 per cent up to 100 per cent of sugar in existing recipes. Sean Lee, CEO of Nutriient, explained that the collaboration with Melvados was driven by a shared commitment to deliver health conscious and indulgent treats without compromises in taste. “Melvados’ culinary expertise combined with our innovative low GI premix allowed us to create products that cater to consumers seeking healthier options,” the 17-year industry veteran told Inside Retail. In the future, Lee sees this partnership evolving into a platform for continuous experimentation and expansion. The aim is to introduce more diverse and innovative dessert offerings that align with changing consumer preferences. A rigorous exploration According to Lee, the research and development process behind its proprietary sugar-substitute premix involved a rigorous exploration of ingredients to achieve the perfect blend that not only lowered glycemic index but also maintained taste integrity.  “A key challenge was striking the right balance between health benefits and taste satisfaction. We strived to retain the most nutritional benefits in its composition without compromising the taste that customers are familiar with,” he added. Another balance that the team had to strike was between making the premix affordable, versatile and easy to use in its application.  “By doing so, more businesses can easily incorporate the premix into their food products and offer it to a wider range of audience while maintaining an affordable price point for the consumer to purchase,” he noted. Lee elaborated that its team of experts focused on optimising the molecular structure of its blend to interact harmoniously with taste receptors.  “This ensures that consumers experience the familiar and satisfying taste they expect, while benefiting from reduced glycemic impact,” he explained. As much as possible, Nutriient ensures that its blends do not alter the original taste of the recipe, in keeping with its mantra: driven by taste, backed by science and trusted by nutritionists. With diabetes set to affect nearly 1 million Singaporeans by 2050, Nutriient’s plan is to address and mitigate this rising health concern through food innovation. “This is also aligned with the Health Promotion Board’s push and initiatives for healthier, conscious eating. Our commitment to making a meaningful impact on diabetes mitigation drives our ongoing research, product development, and educational initiatives,” Lee said. Additionally, he envisions partnerships with educational institutions, health organisations and business partners to promote informed choices and provide accessible and available options. The future Lee believes that Singapore’s food science innovation scene holds immense potential and there is a growing demand for customisable dietary solutions that cater to individual health requirements and preferences.  He hopes to make Nutriient’s product offering accessible to a wider audience by simplifying the technicalities behind food innovation so that it is understandable by the general public.  “The initial responses to the announcement [of Nutriient’s partnership with Melvados] have been very positive and we look forward to the official launch of the products online and in all Melvados retail outlets around Singapore from mid-September,” he stated. Beyond product development, the company has plans to engage in public education and awareness campaigns to address the rising cases of diabetes and inculcate the benefits of healthy eating among Singaporeans. “Our goal is to create a broader understanding of the benefits of healthier food choices and their positive impact on overall well-being.To reach a wider audience, we are also actively engaging with statutory boards to expand our education and awareness reach,” he added. Lee plans to expand the company’s product offerings regionally to include a diverse range of categories, all centred around low-GI ingredients. This would make it more readily available to food service providers and establishments. “Innovations may include ready-to-consume beverages, snacking options, and even collaborations with chefs to bring low GI culinary experiences to restaurants,” he noted. Ultimately, Lee reiterated that the company’s focus will remain on continuously pushing the boundaries of taste and health, while driving positive change in the way people perceive and consume food.