UMT develops vegan satay to meet market demand

Abstract

High demand for plant-based food products has led a team of researchers from Universiti Malaysia Terengganu (UMT) to develop a vegetarian satay. Dr. Suaidah Mohd Isa, the lead researcher, along with four colleagues from the Faculty of Fisheries and Food Sciences (FPSM) at UMT, dedicated over two years to developing ‘Vegan Satay’ made from the blossoms and inner stems of the banana plant, replicating the texture of chicken or meat.