Rainbow Rice is developed based on the Five Colour Principle described in TCM. The five colours (red, green, white, yellow and black) are said to affect the five important organs in the human constituent (heart, liver, lung, spleen and kidney). Therefore, eating food from various colours will provide one with a balanced diet and ample nutrients for one's needs. The Rainbow Rice developed uses multi-grains and is more tasty and fragrant than plain brown rice. It is rich in protein and dietary fibre but low in sodium, making it an ideal healthy food product for the health conscious individual of all ages. Rainbow rice is 100% natural, vegetarian and has no added preservatives. This product has won the Grand Award at the Singapore Food Manufacturer Association's Food Concept Competition in 2007 and has since been endorsed by HPB as a healthier food choice.
The unique and novel idea of SP noodle is the creation of the 2-ply or multi-ply noodle incorporating different flavour, aroma, texture and visual attraction to the consumer.
SP noodles are created for the joyous celebration of the Singapore Polytechnic 50th anniversary. Three types of SP noodles having the combination of Spinach / Paprika, Sesame / Pandan and Soy / Pumpkin were developed.
The SP noodles were created and perfected by our Food option final year students at the School of Chemical and Life Sciences.
The students assisted in the testing of different natural and extracts of vegetables. The concentration and delivery systems of the extracts were optimised based on the types and processes involved. Textural profile and colour stability tests were evaluated with the texture analyser and colourmeter respectively.
The ingredients used in the SP noodles come only from natural and extracts of vegetable origin. Spices are natural from selected sources and all other ingredients are permitted food additives. No artificial preservative and flavouring are used.
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