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新聞  健康  udn部落格  
2026/06/08 第450期  |  訂閱/退訂  |  看歷史報份
 
主  題 From Fish Scales to Ice Cream? Crafting a Sustainable 'Cool' Future
 
活動快遞 淨零學院跨海奪英國綠色世界獎! 連拿三大獎,啟動第三季全新課程
 
From Fish Scales to Ice Cream? Crafting a Sustainable 'Cool' Future
◎Written by Li Guei-sian 
◎Translation by Lin Yu-ciao 
◎Photos by Li Guei-sian 
◎Photos courtesy of Eriel Gelato

 Taking your first bite of ice cream, you might taste the refreshing notes of papaya milk, the gentle aroma of Liouguei white tea, or the mellow sweetness of longan honey. These flavors may seem ordinary—but, surprisingly, they are all connected to an unlikely ingredient: discarded fish scales sourced from the seafood industry.

Photo courtesy of Eriel Gelato

 Located in the Formosa Wang Brothers Park(台塑王氏昆仲公園), Eriel Gelato reimagines sustainable food through innovation. Founder Huang Pin-han(黃品翰)transforms fish scales—which many would consider waste—into a usable ingredient, giving them new life. The idea goes back to Huang's university days, when he was introduced to fish-scale collagen technology. In a casual conversation with his friend Luo Yu-chen(駱宇晨), a simple remark—“Maybe we could turn it into ice cream”—sparked the beginning of this creative journey.

Photo by Li Guei-sian

Photo courtesy of Eriel Gelato

 “As we work with each fruit and each flavor, everything has to be recalculated,” Huang explains. With no prior ice cream-making experience, the team had to carefully adjust sweetness, fat ratios, and solid content one step at a time. After many trials, they finally achieved the right balance between fish collagen and ice cream. Once they mastered the technique, they began incorporating local ingredients from Kaohsiung to create natural, health-focused flavors.

Photo by Li Guei-sian

 The shop offers dozens of seasonal varieties, including its signature “Red Velvet Coffee,” which blends beetroot, espresso, and betel leaf. The addition of collagen gives the flavor a smoother, rounder profile. Options like Thai milk tea and green mango benefit from added depth and complexity.

 “Fish scales are just the beginning,” Huang says. “We hope to show that overlooked materials can be transformed into something truly delicious.”

Photo by Li Guei-sian

Eriel Gelato 愛莉兒
No. 39, Jhongshan 3rd Rd., Cianjhen Dist., Kaohsiung City

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淨零學院跨海奪英國綠色世界獎! 連拿三大獎,啟動第三季全新課程

今(26)日,高雄市長陳其邁驚喜宣布,淨零學院參加英國綠色組織(The Green Organisation)舉辦之綠色世界獎 (Green World Awards 2026),獲得「氣候變遷永續發展類-銀獎」,成為今年台灣唯一獲獎的單位,從2024年起國家永續獎、天下雜誌城市治理卓越獎,再到今年英國綠色世界獎,連獲三獎,此外,學院也同步公布下半年SBTi科學減量目標、IFRS 永續揭露、ISO 46001水資源管理、ISO 14001環境管理系統等全新課程,作為產業、青年進修的最佳選擇。…

 
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