Agri-Food Innovation
Nutritious and Sustainable 'Fishballs'
This plant-based fishball technology replicates the taste and texture of traditional fishballs using okara and advanced engineering, offering a starch-free, gluten-free, sugar-free, and high-fibre alternative suitable for various dietary needs.
Technology overview
This new plant-based fishball technology addresses several key issues related to health, sustainability, and dietary needs. Traditional and existing plant-based fishballs often fall short due to overfishing, heavy metal contamination, and the presence of gluten and starches, which do not meet the needs of health-conscious consumers. Additionally, there is increasing demand from consumers for eco-friendly food options to reduce environmental impact and overfishing.
This technology utilises okara and advanced texture and flavour engineering, resulting in a product that mimics the taste and texture of conventional fishballs while being gluten-free, starch-free, and sugar-free. This makes it suitable for those with dietary restrictions such as diabetes or gluten sensitivities. This product also offers comparable protein content with lower carbohydrates, making it a healthier choice. It also has versatile applications in various types of local cuisines. By reducing reliance on fish stocks and promoting sustainability, this plant-based fishball technology supports ethical consumption and environmental conservation.
Technology features
The plant-based fishball technology developed by the technology owner features a unique, allergen-free recipe that mimics the taste and texture of conventional fishballs.
Key characteristics include being:
Starch-free
Gluten-free
Sugar-free
High in fibre
Utilising 100% natural ingredients with okara as the primary sustainable component
Advanced texture and flavour engineering ensures a similar sensory experience to traditional fish balls. The technology has a scalable manufacturing process that supports easy production expansion.
Potential applications
The plant-based fishball can be added to popular cuisines, such as fishball noodles, yong tau foo, etc. The paste recipe of this plant-based fishball can also be made into various plant-based fish cuisines, such as otak-otak, fish cakes, fish nuggets, etc.
Benefits
A healthier alternative
Innovative upcycling product
Caters to a wider pool of consumers
Easy to produce without complex equipment
Scalable
Commercialisation
This technology is available for licensing and deployment.
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