‘MUSHAR’ consisting of Supitchaya Onwong, Thawanrat Wongsiri, and Tanaphan Ponglerdkanit, students from the Faculty of Science and Technology, majoring in Food Science and Technology, has won the first prize and received a cash award of 50,000 Baht in the “Vitafoods Asia Nutraceutical Awards 2024” student category recently.
The Vitafoods Asia Nutraceutical Awards 2024 is a competition centered around the theme of “Dietary Supplements and Extracts,” with a focus on promoting the use of local raw materials in Thailand to enhance the value-added potential of these ingredients and increase their recognition.
Mushar Plant-based Fermented Fish Sauce Product
Thawanrat: The main ingredients of ‘Mushar’ are fresh Krang mushrooms, which are native mushrooms from the southern region, dried Shiitake mushrooms, Kombu seaweed, and Pattavia pineapples. Our fish sauce is distinguished from market fish sauces by its delicious and spicy flavor, low sodium content, presence of protein, beta-glucan, and absence of soybeans and meat. It contains no MSG and is free from preservatives, with a shelf life of one year at room temperature. The sterilization process is carried out using high-temperature sterilization, necessitating the use of glass packaging for safety and to prevent product damage.
Tanaphan: ‘Mushar’ is suitable for consumers seeking low sodium content, while also providing protein and beta-glucan from mushrooms that aid in enhancing immunity. It contains no pathogenic microorganisms due to being subjected to high-temperature processing, and is free from monosodium glutamate and preservatives. Additionally, it is a fish sauce that allows consumers to enjoy the same delicious taste as before, with the added benefit of being healthier. For consumers who do not prefer traditional fish sauce available in the market, this product can be tried as it does not have the fishy odor.
Thinking Process
Thawanrat: We have divided our responsibilities into two parts: 1. Planning the operational activities for preparing fermented fish sauce, coordinating various information to compile documents for the competition, and presenting the results; 2. The process of preparing the ingredients, seasoning, coloring the fermented fish sauce, and serving it for presentation.
Supitchaya: I am very pleased and honored to receive this award. There has been significant interest in our Mushra (Mushra) fish sauce products, and it has also increased awareness of local ingredients from the southern region. I am extremely grateful for this award, as it is our first, which will serve as an inspiration for us to further improve ourselves and to research and create even better products in the future.
In addition, students from the Faculty of Science and Technology, specializing in Food Science and Technology and Food Science and Innovation, under the MODICA team, were awarded the second runner-up prize. Another team, Nutrary Roselle Jelly Dietary Supplement, also received an honorable mention.
