A screenshot of ProVeg Food Innovation Challenge Asia-Pacific 2023 award ceremony. - UTB
BANDAR SERI BEGAWAN: A team of four postgraduate students from the Food Science and Technology (FST) Programme Area, School of Applied Sciences and Mathematics (SASM) at Universiti Teknologi Brunei placed third and won US$1,000 in the ProVeg Food Innovation Challenge Asia-Pacific (APAC) 2023.
The achievement marked the university’s second consecutive win in the competition.
Led by Muhammad ‘Atiq Juani @ Najrien Juani, the team demonstrated innovation and creativity in the plant-based food sector.
The team competed with 384 proposals during the preliminary stage against submissions from 260 universities with 1,093 student participants.
Advancing as one of the top 25 finalists, they competed in December 2023.
Comprising Muhammad ‘Atiq, Siti Madihah Mohd Don, Hasna Basirah Mazalan, and Jhoorhanah Abdul Halim, the team received expert mentoring from one of the leading agro-food companies, Charoen Pokphand Foods (CPF), Thailand, with Director of Open Innovation Peemdej Utsahajit, senior specialists Pasu Sirisareewan and Praiya Uranukul.
They also received expert coaching from lecturer in Islamic Governance at Universiti Brunei Darussalam Dr Mohammad Iznan Tarip.
The ProVeg Food Innovation Challenge APAC 2023 aimed to bring together aspiring regional innovators to explore sustainable and plant-based solutions for the food and beverage industry.
Muhammad ‘Atiq said, “Participating in this challenge has been a transformative journey for our team. We are thrilled to be recognised for our efforts in contributing to the plant-based food revolution.”
The team’s winning concept, titled ‘Nasi Kerabu Bliss Bowl’, impressed the judges with its unique approach to plant-based Malay delights, offering balanced nutrition for health and wellness (high protein, high iron, low fat, and preservative-free), and convenience without compromise.
Their comprehensive presentation outlined the concept’s health benefits, sustainability features, and market potential, including halal options for the Muslim community.
“We believe in the power of plant-based innovation to create a positive impact on our lives and the environment.
“This victory encourages us to explore and contribute to the evolving landscape of sustainable, halal, and healthy food alternatives,” said Muhammad ‘Atiq.
A team of students from Singapore who devised a plant-based shrimp product won the top prize of $3,000 while two second prizes, of $1,500 each, went to students from China’s Jinan University for their “Light Chewing Plant Based Meat” and students from South China University of Technology for a sustainable, plant-based caviar.
Besides the Universiti Teknologi Brunei students, three other teams came in third place and won $1,000 each.
They were a joint Swedish and Vietnamese team from Lund University and Hanoi University of Science and Technology for a Sushi Dog, developed for Thai Union, a team from Seoul National University in South Korea and Hanyang University, also in South Korea, for a dumpling made for Beyond Meat, and a team from Shanghai Ocean University in China for a plant-based salad dressing, developed for Zuming. - Borneo Bulletin/ANN
