Driven by its appetite for innovation, home-grown company Lim Kee Food Manufacturing has teamed up with a foodtech firm to improve its popular steamed buns. 

As one of Singapore’s leading Chinese pau (steamed bun) makers, Lim Kee Food Manufacturing has always embodied a zest for transformation.

When demand for their steamed buns started to rise in the 1990s, the company wasted no time in expanding from one to three production units.

Percutaneous Nephrolithotomy (PCNL) is a complicated process of removing large or complex kidney stones and typically carried out by senior surgeons. With the Percutaneous Access to Kidney Assist Device (PAKAD), an innovation developed by the team at the Institute of Technical Education (ITE), the surgery is set to become simpler, safer and shorter. The device uses precision engineering mechanisms to align the needle with the target, ensuring higher accuracy and reducing the risk of surgery complications and recovery periods.

The gold standard for perishable food: an unbroken cold chain

If you’re in Punggol and happen to be hungry, there’s a vending machine you can head to. But forget about snacks like candy bars and potato chips, this machine dispenses ready-to-eat, piping hot chili crab from restaurant chain, House of Seafood.

While some may worry about the texture and taste of the vacuum-sealed crabs, others are more concerned with how safe the meals are for consumption.

Dysphagia refers to swallowing difficulty. While it can affect anyone, it is more common in the elderly and patients who have had a stroke. Singapore nutrition SME, Health Food Matters (HFM), was keen to partner a local technology partner to develop texture-modified meals in local flavours so as to meet the growing market demand.