Las Vegan Tech / Nur Emilia Natasya Abd Rahman … [et al.].

The traditional reliance on meat for protein is facing challenges. Concerns about environmental impact, health risks, and ethical considerations from vegan, cruelty-free, and religious communities are driving a shift toward plant-based alternatives. However, existing plant-based meat options often come with drawbacks. Due to heavy processing, they frequently contain high levels of histamine-boosting additives, preservatives, flavourings, and even ingredients naturally high in histamine, limiting their suitability for some consumers. In recognition of this gap, our company, Las Vegan Tech is developing a unique low histamine plant-based meat product. Unlike its highly processed counterparts, our product will prioritize minimally processed ingredients and formulations that minimize histamine content. This focus ensures a more inclusive and potentially healthier option for those seeking plant-based protein sources. Our product “Las Vegan” by Las Vegan Tech can be classified as improvements and revisions of existing products. While plant-based meat alternatives are already on the market, Las Vegan sets itself apart by prioritizing ingredients that cater specifically to those with allergies. This aligns perfectly with the current trend of consumers placing a greater emphasis on plant-based and alternative protein food due to health and environmental concerns. Las Vegan achieves this by utilizing a unique blend of safe, low histamine ingredients readily available in Malaysia, such as palm oil, rice flour, tapioca starch, and string beans. This focus on allergy-friendly plant ingredients, allows consumers to enjoy the delicious meat-like taste of Las Vegan without the risk of triggering allergic reactions. In essence, Las Vegan offers a healthier, more sustainable alternative to traditional meat by capitalizing on the growing demand for plant-based protein sources. A survey was conducted by our team members which was done by using Google Form and distributed through WhatsApp and chats among our family, friends, and other possible consumers. We launched this survey to explore or gather insights into consumer knowledge and familiarity with both plant-based meat options and the potential impact of histamine content. From the data collected, we can see that there were 58.7% of respondents have knowledge about plant-based meat while 56.5% of respondent know about histamine. This means that with the rise of vegetarian and vegan diets, plant-based meat products have received a lot of attention in the media and grocery stores, while people may be familiar with histamine in the context of allergies. Besides, a strong majority which was 84.8% of respondents indicated that they expressed confidence that our product will be in high demand in Malaysia.