Nuvojoy changes this by developing clinically tested low glycemic index (GI) Asian desserts and premixes, such as soy pudding, sponge cake, kueh lapis, and madeleine cake.
Our products are digested and absorbed more slowly , resulting in a lower - and slower - increase in our blood sugar levels.
Research has proven that a healthy low-GI diet can help to manage our blood glucose levels, reduce blood cholesterol levels, maintain a healthy weight, improve heart health, provide sustainable energy and improved mental performance.
Nuvojoy’s team of food scientists and nutritionists curated different natural and functional ingredients to methodologically develop tasty desserts without compromising on their flavours or textures.
Regardless of whether you are health conscious, diabetic, concerned for your loved ones' diets, or simply being careful about the food that you put into your body, we’ve got something that you'll enjoy.
Nuvojoy’s inception was triggered by something personal to the founders. Their father suffered a bad fall and was hospitalized for an extended period during which they learnt about the kinds of food that are served to patients, including supplement drinks that tend to be sweet, with metallic after-taste, artifically flavoured or milky - not exactly suitable for Asian taste buds.
Nuvojoy’s founders were concerned about their father’s poor appetite while he was hospitalised and when he was recuperating after being discharged. They wondered if other patients were similarly affected.
Regardless of whether we are in sickness or in health, food is something that everyone can and should enjoy.
If the true essence of our local foods is stripped away, it also removes a crucial aspect of our daily enjoyment.
Thus, Nuvojoy developed Asian desserts that are low in carbohydrates, high in protein with no refined sugars, to provide something highly nutritious - yet able to adhere to traditional flavours and tastes - that Asians continue to hold dear to their hearts.
Lau Kum Yee is a veteran food scientist with more than 20 years of experience in the areas of pedagogy, food product development, glycemic index and food safety.
Kum Yee holds a Degree in Nutrition and Food Science from the University of California at Berkeley and a Master's Degree in Dairy Science from Cornell University.
She is professionally trained in baking by the U.S. Wheats Association as well as the San Francisco Baking Institution. During her tenure as a lecturer and researcher at Temasek Polytechnic and Singapore Polytechnic, her passion for baking science and Asian culinary arts inspired her to continuously create various low glycemic index food products.
Dismayed at the lack of commercially availabile good-tasting low GI ingredients and products in our local food scene, and spurred by her father's experience, she was motivated to introduce Asian-focused low GI products. Along with her sister, Seok Yee, they started Nuvojoy. They have spent more than 5 years to meticulously developing and clinically testing Nuvojoy’s range of low GI Asian products before launching them.
Lau Seok Yee has more than 16 years' experience in the banking and finance industry. She was Vice President (Equity Capital Markets) at DBS Bank where she managed equity derivative products.
She holds a Degree in Mathematics from the University of California at Berkeley and is also a gemologist, trained at the Gemological Institute of America. As a mother, she feels the importance of providing the best nutritious foods to her family.
Currently, she oversees Nuvojoy’s financial and operational matters.
