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The increasing demand for healthier, sustainable, and locally sourced food products has encouraged innovation within the culinary industry. Borneo's Grains Waffle Mix: 2nd Generation Formulation was developed as a sustainable food innovation that enhances the nutritional value, sensory quality, and environmental sustainability of conventional waffle mixes while promoting Sarawak's local agricultural resources. This study addresses several issues, including the limited nutritional value of commercial waffle mixes, inadequate use of sustainable ingredients, the scarcity of gluten-free alternatives for consumers with dietary restrictions, and the need to improve the flavour, texture, and overall quality of the first-generation formulation. The primary objective of this project was to develop an improved gluten-free, plant-based waffle mix using locally sourced ingredients that offers superior nutritional quality, consumer acceptability, and sustainability. An experimental research design was employed, consisting of needs assessment, literature review, ingredient selection, formulation development, prototype testing, sensory evaluation, nutritional analysis, data analysis using Microsoft Excel, and product refinement. The target users include health-conscious consumers, individuals requiring gluten-free diets, environmentally conscious consumers, and the local food and hospitality industry. The findings indicate that the second-generation formulation achieved higher consumer acceptance in terms of taste, texture, and overall sensory attributes compared with the original product. Furthermore, the product demonstrated increased fibre and nutrient content, with more than 80% of its ingredients sourced locally, contributing to sustainable food production. The incorporation of truffle mushrooms and jackfruit seeds enhanced both nutritional quality and flavour while supporting plant-based dietary practices. This innovation demonstrates the potential of locally inspired, sustainable food products to strengthen food security, promote regional agricultural resources, and support the advancement of the hospitality and culinary industries through environmentally responsible product development.

Keywords: Sustainable Food Innovation; Gluten-Free Waffle Mix; Plant-Based Ingredients; Local Food Sustainability.