As part of an innovative sustainability-focused project, I developed a vegan, natural, gluten-free, non-GMO, and sugar-free caviar alternative using seaweed extracts. This product was designed to replicate the flavor, aroma, texture, and appearance of traditional sturgeon caviar, offering a luxurious experience without animal-derived ingredients.

Formulated to mimic the sensory profile of high-quality sturgeon caviar, this plant-based innovation not only delivers on taste and aesthetics but also contributes to marine conservation by reducing reliance on endangered sturgeon populations. This project combined food science, environmental responsibility, and market trend awareness to produce a shelf-stable, premium alternative aligned with modern consumer values.