Bagoong alamang, a traditional Filipino condiment made from fermented shrimp (alamang), holds deep cultural and culinary significance, particularly in coastal communities. Historically, it served as both a flavor enhancer and a method of seafood preservation in pre-colonial Philippines. While widely enjoyed, the conventional version presents dietary and health limitations, including allergenic risks and incompatibility with plant-based diets.
This study presents an innovative, plant-based alternative to bagoong alamang using shiitake mushrooms as a primary umami source and dragon fruit as a natural pigment. The reformulated product retains the sensory appeal of traditional bagoong while eliminating animal-derived allergens and reducing environmental impact. The integration of dragon fruit not only enhances visual appeal but also supports local agriculture and minimizes reliance on synthetic additives.
Aligned with several United Nations Sustainable Development Goals-Goal 3: Good Health and Well-being, Goal 12: Responsible Consumption and Production, and Goal 13: Climate Action-this innovation contributes to a more inclusive, sustainable, and health-conscious food system. It promotes food diversity, supports small- scale agriculture, and encourages environmentally friendly production practices. This study demonstrates how indigenous culinary traditions can evolve to meet modern dietary and ecological demands without compromising authenticity.