關於

創辦人: 黃品翰Daniel Huang

創辦人/Chef: 駱宇晨Kevin Luo

Eriel Gelato從這裡開始

近年來全球邁向新型態的飲食改變，加上食安問題頻傳，國人開始注重食品的源頭、成分及製程。在歐洲冰淇淋屬於大眾化產品，而創業成員在法國學習廚藝時發現，小小一球冰淇淋內含有許多添加物，當中也包含穆斯林無法食用之成分，如：明膠、乳化劑、人工香料等，這些食品添加物屬於動物性來源，且人工香料多為酒精萃取。過去在成本考量及競爭環境下，紛紛加入化學來源之食品添加物來降低成本，而現今社會追求溯源制度，成為本團隊與水產食品接觸的契機，預解決食安疑慮並達到族群友善與社會友善。

歐美國家有許多魚素者(Pescetarianism)可食魚肉，不吃其他肉類；近年來全球飲食趨向阿根廷素食(Argentina Vegetarian)，相較魚素者該素食只能食用無紅血的海鮮，因此魚膠原冰淇淋更讓全球新型態飲食者多一種選擇。

Eriel was established in 2020 and invited to the National Kaohsiung University of Science and Technology Fisheries Science and Technology Guidance. The purpose of the brand is to trace the origin of food safety and to be friendly to social and ethnic groups, make ice cream the common language of the world. The process of extracting fish collagen hydrolysate is all friendly to Muslims and uses the natural orientation of local agricultural products. Completely conform fish vegetarians and no red blood seafood diet needs.
Ice cream is the most common dessert in the world, but Muslims cannot eat it. Because some ingredients contain animal products and alcohol extracts. Our company extracts fish scales from aquatic waste to obtain fish collagen hydrolysate, the extraction process not only has no burden on the environment but also has no waste.

Animal glue can be used as an adhesive in products. Fish collagen has better absorption than ordinary glue. Therefore, Eriel combined the two to create fish collagen ice cream.
The taste is combined with local agricultural products and natural ingredients which are used to replace the alcohol extracts in the products. Promote agricultural production through aquatic products to achieve a circular economy and industrial symbiosis.

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