Australian Company Creates Sustainable Alternative to Plastic Soy Sauce Packets

Australian design firm Heliograf has developed an environmentally conscious alternative to the ubiquitous plastic soy sauce fish packets commonly found in sushi restaurants worldwide. The new product, called Holy Carp!, represents a measured approach to addressing environmental concerns while preserving traditional dining experiences.

Traditional Design Meets Modern Materials

The Holy Carp! packaging maintains the familiar fish-shaped design that has been a staple of takeaway sushi since the 1950s. Manufactured from bagasse pulp, a natural by-product of sugar production, the packaging functions identically to its plastic predecessor. Diners can squeeze the fish's belly to dispense soy sauce, preserving the familiar user experience.

The design incorporates practical features including a tail fin grip for easy opening, a flanged edge for leak-proof sealing, and an optional compostable sticker to prevent spills during transport.

Manufacturing and Implementation

Unlike mass-produced plastic versions, Holy Carp! packets are designed to be filled fresh at restaurants and maintain their integrity for 48 hours. The packaging formula combines bagasse fibres with food-safe wax, eliminating the need for plastic or chemical linings.

Heliograf co-founder Angus Ware noted the company's commitment to practical solutions rather than merely highlighting environmental issues. The firm collaborated with Vert Design to ensure the product meets both functional and manufacturing requirements.

Market Response and Availability

Since announcing the product in October, Heliograf reports receiving hundreds of enquiries from restaurants. The company expects to make Holy Carp! commercially available to food service establishments in early 2026.

The timing aligns with regulatory changes in various jurisdictions, including South Australia, where plastic soy sauce fish have been banned outright. This measured regulatory approach reflects broader efforts to address single-use plastics while maintaining consumer familiarity.

Vert Design founder Andrew Simpson emphasized the importance of preserving traditional dining experiences while addressing environmental concerns. The company estimates that between 8 and 12 billion plastic soy sauce fish have been used globally since their introduction in 1950s Japan.

Environmental Considerations

The bagasse-based packaging is designed to decompose within four to six weeks under normal home composting conditions. This represents a significant improvement over plastic versions, which are too small for conventional recycling and often contribute to ocean pollution.

The initiative demonstrates how established businesses can adapt traditional products to meet contemporary environmental standards without compromising functionality or cultural significance.