Chiang Mai University students have successfully developed a plant-based beverage from off-grade onions using a special texture-forming technique that gives the drink a texture resembling bird’s nest. The product won the First Runner-Up Prize at the Food Innovation Contest 2026. Rich in natural prebiotics, the functional beverage offers potential health benefits, including supporting gut health and helping to reduce LDL cholesterol, while adding value to Thai agricultural products.
The team consists of four students from the Food Science and Technology program, Faculty of Agro-Industry: Ms. Kansuphang Kaewdaeng, Ms. Natthanicha Siangdang, Ms. Worasira Phiasiwichai and Ms. Fasai Thongsuk. They were supervised by Assistant Professor Dr. Suphat Phongthai and Dr. Pipat Tangjaidee, with support from the university’s Food Innovation and Packaging Centre (FIN) and Yingpaisarn Agriculture Company Limited.
The project stemmed from the recognition of two key issues. First, based on a survey conducted in partnership with local farmer networks in the region, more than 300 tons of onions become agricultural waste due to their unappealing appearance or small size, despite being rich in inulin, a natural prebiotic with nutritional value.
The second issue concerns bird’s nest beverages. Although these products are familiar to consumers, they are relatively expensive and have raised concerns regarding animal welfare associated with the harvesting process. These challenges presented the team with an opportunity to add value to off-grade onions by developing an alternative plant-based functional drink at a more accessible price point.
A key feature of this 100% plant-based bird’s nest drink is that it is sugar-free and low in calories while offering a taste and texture similar to those of traditional bird’s nest beverages. Rich in fiber and prebiotics, the upcycled product caters to consumers who are conscious of their health and the environment.
At the core of the product development was the challenge of creating a texture resembling that of actual bird’s nest using plant-based ingredients. The team utilized a multi-stage extraction process to obtain fiber, which was then precipitated into a jelly. Hydrocolloids were subsequently added to form and stabilize the texture, resulting in a soft, flexible, nest-like structure.
Beyond its innovative texture, the beverage is rich in inulin, a prebiotic that serves as food for beneficial microorganisms and helps maintain a healthy balance in the gastrointestinal system. Inulin is also associated with the production of short-chain fatty acids, which may contribute to improved metabolic health and help reduce LDL cholesterol and cardiovascular risk.
The success of this development has not only resulted in a new functional beverage but has also added value to off-grade agricultural products such as onions that might otherwise be discarded to reduce transportation and handling costs. By transforming these onions into a high-value health-oriented product, the team has helped reduce agricultural waste and yield loss while creating opportunities for additional income for local farmers and their communities.
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