The innovation, led by Nor Fazila Sulaiman from the Malaysian Agro-Biotechnology Institute’s food biotechnology department, targets health-conscious consumers and those with dietary restrictions without compromising on taste or texture.

The idea came about when Nor Fazila noticed that, despite being widely cultivated in Malaysia, grey oyster mushrooms remain underutilised in processed-food products.

“This patty is a great substitute for chicken or beef burgers, which typically contain high levels of fat and cholesterol. It’s also more affordable and ideal for vegetarians,” she told Bernama during the recent World Society for Virology 2025 international conference in Kuala Lumpur.

More than just a meat substitute, the mushroom burger is rich in dietary fibre and suitable for individuals with allergies to eggs, soy, or meat. It also caters to those following low-fat, gluten-free diets.

Nor Fazila added that the patty contains no eggs, soy or artificial colouring, making it a fully vegan and halal-friendly option.

However, she revealed that perfecting the product was not without challenges: due to the high moisture content in mushrooms, frozen patties risk falling apart when thawed.

To solve this, she spent a year conducting experiments and stabilising the texture using food-grade ingredients.

“I applied minimal processing methods so small and medium-sized enterprises can adopt the technique without needing costly equipment,” she added.

The prototype is now stable and can be stored frozen for up to three months. Nor Fazila is open to collaborating with companies that are interested in commercial production.

With its science-backed formulation and responsiveness to local market demands, the mushroom burger represents a significant step towards enhancing food security and making nutritious, inclusive food options more accessible to Malaysians.