A Malaysian scientist creates a vegetable burger based on mushrooms, healthy and halal

A Malaysian researcher, Nor Fazila Sulaiman, of the Department of Food Biotechnology from the Malaysia Agro-Biotechnological Institute (ABI), has developed an innovative plant steak based on gray oyster mushrooms. This burger is a healthy alternative, affordable and respectful of food restrictions, without compromise on taste or texture. Noting that these mushrooms, however abundantly cultivated locally, were little exploited in processed products, Nor Fazila decided to give them new added value. The result: a steak without eggs, soy -free or artificial dyes – 100 % vegan and halal.

Rich in fibers, adapted to poor fat diets, gluten -free, and people allergic to animal proteins, this burger checks many boxes. Still, the main challenge resided in the texture: the high water content of mushrooms made the pancakes fragile once thawed. After a year of research, the scientist managed to stabilize the recipe using simple food ingredients, easily usable by SMEs. The product, now stable in freezing up to three months, is ready for possible large -scale production. Nor Fazila says she is open to industrial collaborations. A promising advance for food security and access to nutritive and inclusive options in Malaysia.