Lianhe Zaobao

15

January 2020

从《早报》重新发布: 原始文章在这里

图片: 苏菲厨房创办人陈钧能(左)与王耀信在第二届宜居挑战中获奖,该公司的产品是以微藻发酵方式制造出分离蛋白粉,即节省能源与资源又能提供相等于海鲜类的蛋白质。(Eco-Business提供)

以较低能源和资源的生产方式用微藻制造出可媲美海鲜类的分离蛋白粉,可用来制造素肉与人造奶等产品,这项研究为食品公司苏菲厨房(Sophie’s Kitchen)赢得宜居挑战的百万元奖金。

苏菲厨房是本地注册的公司,创办人兼执行长王耀信说:“我们使用发酵方式生产,能够节省大量的空间、资源和能源。”。此外,通过操控生产元素,如营养、水的酸碱值、光照等,可制造出不同氨基酸的组成,为不同年龄与需求的人提供个别功能的蛋白质。

全球蛋白质的销量不断攀升的今天,这项研究的成果有很大的市场潜能。

宜居挑战(The Liveability Challenge)主办机构淡马锡生态欣荣基金会总裁林福全说,这项比赛旨在寻找使用科技缓解全球性问题的提案,例如食物短缺、垃圾处理及碳排量等。除了丰厚的奖金,获奖公司也可享有业务发展配套,包括为企业连接投资者、联系设施和开发产品等。去年的比赛一共收到来自51个国家,逾300份提案。

今年将举行第三届的宜居挑战再次提供高达百万元的奖金,这项年度比赛公开给全球企业参加,旨在征集为我国及热带城市提供可持续发展且具有创意科技的解决方案。

宜居挑战每年的主题是配合联合国所设立的可持续发展目标,今年的主题是城市食物生产、循环包装及减少碳排量。参赛提案必须已完成概念验证并且能够在热带城市实施。筛选准则是以产品影响力、城市可行性及商业可行性来决定优胜者。

参赛者可从本月14日开始提交提案,截止日期是4月17日。

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