Plant-based food is currently gaining popularity among consumers and holds significant growth potential. Not only is it considered a healthy dietary choice, but its production also has less environmental impact. Recently, a research team at MTEC-NSTDA has successfully developed plant-based chicken powder as an alternative to chicken meat. This technology has now been transferred to companies for commercial production.

MTEC researcher Dr. Kamolwan Israkarn explained that the research team combined their knowledge in materials technology and food science to create plant-based proteins with texture and flavor similar to animal meat.

“We created innovative plant-based chicken meat called Ve-Chick using soy protein, employing food structure design and flavor,” Dr. Kamolwan added. Ve-Chick is available in two forms: a pre-cooked chicken breast product and a gluten-free powder premix. The premix product is now available commercially under the “Green Spoons” brand.

Green Spoons plant-based chicken mix contains soy protein and rice fiber and is free from preservatives, gluten and cholesterol. It is a DIY plant-based product that allows consumers to make their own plant-based meat by simply adding water and oil and shaping the mixture into desired forms.

According to Ms. Arada Vinaiphat of Green Spoons, the company has developed marketing plans for both domestic and international markets.  In Thailand, the product is available in several health food stores, on the company’s website and through their social media channels.

This plant-based chicken mix is a prime example of an innovative food product developed by FoodSERP, NSTDA’s service platform for food and functional ingredients. FoodSERP serves as a one-stop-service center that connects enterprises in the health food and cosmeceutical industries to a range of services, from research and production to product testing and registration.

For food product development, FoodSERP offers R&D services for plant-based proteins and special food designed for specific groups, such as the elderly or patients. It also offers testing services for food texture, digestion and absorption, and the efficacy of functional ingredients.

For more information on FoodSERP, please visit: https://www.nstda.or.th/home/services_post/foodserp/, or contact foodSERP_by_NSTDA@nstda.or.th.