Over the years, we have assisted many small- and medium-scale food businesses in a variety of ways.  Some examples:

  

1.        Extending the shelf-life of traditional dressings (e.g. kuah rojak:  3-fold increase from 4 to 12 months at ambient temperature) and  filled cookies (e.g. tau sar pneah: from 3 to 7 weeks at ambient temperature) using simple and cost-effective combined processes technology.

 

2.   Designing HACCP-compliant factories with appropriate  layout and process flow for frozen seafood; bakery products; bottled syrups & drinks; hot-filled sauces.

 

3.   Designing and establishing laboratories for QC/R&D purposes

 

4.       Developing new products or improving existing products such as beehoon (rice vermicelli); canned fruit juices; canned coconut milk; tropical fruit jams; coconut syrup; seri kaya (coconut egg spread); dried/candied tropical fruits; coconut flakes; cocoa malt beverages  (including one resistant to caking); value-added seafood and nutraceutical products; nutmeg-based beverages; shelf-stable pre-marinated satay; specialty premixes and sauces; traditional Chinese cookies.

 

5.       Providing efficient and effective advisory services as consultant-on-retainer to companies producing canned fruit juices; rice flour milling; frozen seafood; seafood analogues; traditional Malaysian processed food products.

 

6.       Developing and conducting in-house training courses (GMP, HACCP, Microbiology; Food Preservation; Food Plant Sanitation) and public courses (HACCP; Accelerated Shelf-life Testing) for the food industry.

 

7.       Assisting companies in food analysis and HACCP establishment.