Why Sago Could Be the Next Sustainable Superfood

In Malaysia, sago (rumbia) has long been part of Sarawak’s culinary heritage, with traditional favourites such as Sago Gula Melaka, Linut and Tebaloi keeping this ancient ingredient alive across generations. Today, sago is gaining fresh attention as consumers increasingly seek plant-based, gluten-free and sustainably sourced food options. Globally, growing interest in functional foods and healthier...