Scientists at NTU Singapore have unveiled a groundbreaking technique for producing lactic acid using discarded jackfruit seeds, offering a sustainable and cost-effective alternative to traditional methods. Lactic acid, a vital component in the production and preservation of numerous foods, including bread, yogurt, cheese, and pickles, plays a crucial role in the global food industry.

This innovative approach, devised by Professor William Chen from NTU’s Food Science and Technology program, stands out for its economic and eco-friendly attributes. Unlike conventional processes that involve fermenting raw materials like sugarcane and corn starch, the new technique harnesses the unused potential of jackfruit seeds, thereby curbing food waste. By reducing chemical usage and minimizing by-products, this method offers a more environmentally responsible solution.

The prevailing industrial methods for lactic acid production are not only expensive but also generate substantial by-products, contributing to greenhouse gas emissions when inadequately managed. In contrast, the utilization of jackfruit seeds not only decreases waste but also aligns with the NTU 2025 strategic plan’s commitment to addressing environmental concerns. As jackfruit gains popularity in diets worldwide, this breakthrough not only enhances sustainability but also transforms how we perceive food resources.

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