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| These noodles are twice as tasty! |
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| These unique
noodles come in two refreshing colours
and flavours. They are mild in flavour,
have a smooth and springy texture, and
are free from artificial flavouring
and preservatives. |
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Do you enjoy
trying new food? If so, look out for two-ply noodles that
are slated to hit the local supermarkets and food outlets
soon.
Don’t miss them as these unique noodles come in
two refreshing colours and flavours: spinachpaprika, soya-pumpkin
and sesame-pandan. And there are even more flavours to
come!
These locally made noodles are mild in flavour and have
a smooth and springy texture. They are free from artificial
flavouring and preservatives, have been endorsed by the
Health Promotion Board and will bear the “Healthier
Choice” Label. They have also received the Halal
certification from MUIS.
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| The SP students
who created the noodles. |
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What may surprise you is that these noodles were conceptualised
by a Singapore Polytechnic (SP) lecturer and created by
SP students.
Dr Tay Hong Soon, Senior Lecturer at the School of Chemical
& Life Sciences, came up with the idea of two-ply
noodles to commemorate SP’s 50th Anniversary celebration
in 2004 (hence the noodle flavours were specially chosen
to bear the initials “SP”).
For their final-year project, Dr Tay’s students
worked with Kwong Seng International, an established local
noodle manufacturer, to develop the two-ply noodles.
SP recently entered an agreement that gives Kwong Seng
International the rights to produce, market and commercialise
the noodles, while SP will receive a fee based on sales
volume.
Both partners look forward to marketing the noodles locally
and overseas.
Mr Jonathan Foo, one of the project team members, said
working on the project involved “lots of fun, long
hours of hard work and sweat, and lots of patience”.
The most challenging part was fusing the two layers of
noodle. “We were shocked when the noodle split like
a moustache!” he said, recalling a memorable moment.
The three-member team finally overcame the problem by
testing a variety of different ingredients and modifying
the process of producing these speciality noodles.
Today, they look back on their efforts, which earned them
a distinction, with a sense of achievement.
Said Dr Tay: “It’s rewarding and satisfying
to see that an original product created by SP students
will be sold in the retail market here and overseas.”
Sharing his side of the “success story”, Director
of Kwong Seng International Lawrence Sew said: “The
partnership to support the school’s student project
has resulted in a commercial product. We believe there
is great potential in the product and thus would like
to be part of their success.
“We believe that such a successful collaboration
will inspire more companies to follow this strategy of
collaborating with SP or other educational institutions.” |
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By
SP
Next: Don’t bother washing
this tank for a year! |
