Page 156 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

Presentation of Data

Figure 7: Preparation of soup base
Food Tasting
The team conducted a small-scale tasting session with 10
panellists, who sampled the soup base made using the
seasoning and shared their feedback on its aroma and flavour.
Despite the limited number of participants, the session was
designed to fine-tune the ingredients before finalising the
formulation. Based on their input, adjustments were made to
improve the balance of ingredients. The initial feedback was
promising: 60% of the panellists appreciated the innovative Table 5: Formulation of Food Seasoning Powder
concept, 80% found the soup base's colour appealing, and
60% praised its excellent aroma profile as shown in Figure 8.
However, they suggested enhancing the flavour profile, as the With all the illustrations made above, the estimated cost of
current soup base was considered slightly bland. the abrasive eco detergent will be about ~$1.096.

In view of the global aspect of the production of food
seasoning and its carbon emissions:

Weight of seafood shell powder: 11.80 g (0.0118 kg)

Landfill emission factor (approximate):0.95 kg CO2e per kg of
waste
Avoided emissions:
0.0118 kg × 0.95 kg CO2e/kg
= 0.0112 kg CO2e
Figure 8: Presentation of data collated from the food tasting session
Heat treatment and drying: Approximately 0.2 kg CO2e
Future Outlook Grinding: Approximately 0.05 kg CO2e
Despite the progress, challenges remain, including consumer Process emissions: 0.0118kg x (0.2 + 0.05) kg CO2e
acceptance, scalability, and regulatory compliance. To address = 0.0030 kg CO2e
these, the next phase of the project will involve conducting
sensory tests with a larger panel, along with rigorous quality Various ingredients' emission factors (approximate):
checks to ensure compliance with strict food safety standards. Prawn shell powder: No specific data available, negligible due
Transforming raw prawn shells into a seasoning powder to insignificant low emission
highlights the potential of eco-innovations to promote a
greener and more resource-efficient future.
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