‘Plant-Based Caviar’: KMUTT Students’ Food Innovation Clinches National Gold, Ready for Global Market Expansion

Amidst the rising demand for “Future Food” that prioritizes both health and the environment, a group of Thai students from King Mongkut’s University of Technology Thonburi (KMUTT) has created a remarkable new alternative protein: “Spirulux Caviar.” This plant-based caviar is highly nutritious, eco-friendly, and produced from algae pulp—a byproduct of the spirulina extraction industry. The creativity and potential of these Thai youths were recognized on a national stage, winning the Gold Medal at the Thailand New Gen Inventors Award 2025 (I-New Gen Award 2025), organized by the National Research Council of Thailand (NRCT) during the 2025 Inventors’ Day. This success underscores the opportunity to propel this innovation into the global market.

The force behind Spirulux Caviar is a collaborative effort by three students: Ms. Kulwadee Hiran (Koy), a Master’s student in the Department of Food Engineering; Ms. Papassara Dawon (Satang); and Mr. Kantaphat Thongdee (Ham), both 4th-year undergraduate students in Food Science and Technology, Department of Microbiology, Faculty of Science. They worked under the close supervision of their advisors, Assoc. Prof. Dr. Phannjira Wongsawasdi (Department of Microbiology, Faculty of Science) and Assoc. Prof. Dr. Saowakon Wongsasulak (Department of Food Engineering and the Pilot Plant Development and Training Institute). Together, they aim to create an alternative protein that meets the needs for health, delicious taste, novelty, and sustainability, driven by the clear concept that plant-based protein can be “good for both people and the planet.”

The Science of Spherification

“Spirulux Caviar was developed using complex yet fascinating scientific techniques. It begins with protein extraction from algae using Ultrasound-Assisted Alkaline Extraction. We then use the Reverse Spherification technique to form liquid into spheres, creating gelatinous beads that resemble real caviar. The result is a product with a bouncy and chewy texture like fish roe, a greenish-brown color, and a new experience in consuming plant protein without chemical additives. Furthermore, the flavor has been adjusted to be palatable for Thai tastes through repeated experimentation until we found the perfect formula,” said Ms. Kulwadee Hiran, explaining the technical aspects of the innovation.

Ms. Papassara Dawon discussed the research results: “Spirulux Caviar is an alternative protein with a beautiful, novel appearance that appeals to consumers. It is a high-quality protein source rich in essential amino acids and Phycocyanin, an antioxidant that promotes health, particularly in slowing cell degeneration. Additionally, the production process from algae is a more sustainable and eco-friendly choice compared to animal protein, both in terms of resource usage and carbon footprint reduction.”

Reflecting on their determination, Mr. Kantaphat Thongdee noted: “Throughout the development process, we faced many obstacles because what we are doing is new. We had to overcome challenges regarding the unfamiliar taste of algae protein and adjusting the texture to be close to real fish roe. However, with our dedication and the support of our advisors, we were able to overcome every hurdle.”

A Prototype for Future Food

The Gold Medal from the Thailand New Gen Inventors Award 2025 confirms the potential of Spirulux Caviar as a high-quality alternative protein that aligns with the growing global trend for plant-based foods. With its nutritional value, unique taste, and sustainable production, Spirulux Caviar has a bright opportunity to enter the global market and meet the needs of health-conscious and environmentally aware consumers.

Assoc. Prof. Dr. Phannjira Wongsawasdi sees global market potential: “Our product stands out in both concept and quality, which are priorities in the international food market. We believe Spirulux Caviar can make a difference and gain international recognition.” Assoc. Prof. Dr. Saowakon Wongsasulak added regarding the next steps: “Currently, the team is studying the feasibility of scaling up for industrial production and looking for opportunities to collaborate with the private sector to bring Spirulux Caviar to the market for widespread consumer access.”

Today, Spirulux Caviar is not just a novel product or a national award winner; it is a prototype for “Future Food.” It could become a significant global alternative protein, capable of being further developed into various products, including food for children, the elderly, or specialized nutrition. Most importantly, this could be the beginning of a Thai business that uses science, wisdom, and the determination of the new generation to create world-class products from domestic industrial byproducts.

Entrepreneurs or investors interested in supporting or investing in Spirulux Caviar can contact the Intellectual Property and Technology Transfer Office at 02-470-9626.