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Sats unveils S$25m investment in new technology to boost output, cut waste

Pasteurisation, sterilisation used to preserve ready-to-eat meals for up to 24 months with no effect on safety, taste

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Sats staff using an autofryer to fry blanched noodles in the extended kitchen facility at Changi North. It now takes just 30 minutes to cook 60kg of fried rice or noodles.

Singapore

AFTER every flight, extra meals end up in the bin.

To reduce waste, Sats - a major player in the food industry and Changi Airport's main airline caterer - has invested in new technology to extend the shelf life of cooked food, which as a result helps to cut wastage....

sentifi.com

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