N&E Innovations’ biobased coating extends shelf life of produce, meat

In Singapore, N&E Innovations has developed an edible antimicrobial coating that extends the shelf life of fruits, vegetables, and meats and reduces spoilage along the produce supply chain. 

Dubbed ViKANG, the coating is made from agricultural wastes like cashew nut seeds. It can replace toxic coatings like chlorine, sulfur, or wax that have to be removed before consumption. In tests, fruits coated in ViKANG, were fresh four times longer than untreated. Chicken stored in vacuum bags infused with ViKANG had bacterial counts 4.5 lower. 

N&E Innovations was named the 2026 food winner of the Zayed Sustainability Prize, a United Arab Emirates award recognizing innovative solutions to global challenges.

Tags: Singapore, University of Vaasa

Category: Chemicals & Materials