When Sats showcased its S$25 million kitchen expansion at Changi North in early March, it boasted that its use of scientific techniques such as pasteurisation and sterilisation enabled it to produce meals that have long shelf-lives, and that would consequently reduce food and packaging wastage.
WHEN Sats showcased its S$25 million kitchen expansion at Changi North in early March, it boasted that its use of scientific techniques such as pasteurisation and sterilisation enabled it to produce meals that have long shelf-lives, and that would consequently reduce food and packaging wastage...
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