A professor from the Indian Institute of Technology Delhi in India has developed a novel egg alternative that makes use of nutritious and delicious lentils.
Professor Kavya Dashora of the Centre for Rural Development and Technology developed the egg alternative using widely available crop proteins. Not only are these lentil-based ingredients high in protein and an array of nutrients, but they also have a texture and flavor that's reminiscent of eggs. The innovation was recently recognized in the form of a $5,000 prize offered by the United Nations through the UNDP Accelerator Lab India initiative.
Given that this lentil and crop-based egg alternative uses far fewer resources than the rearing of chickens to lay eggs, it is considered a sustainable and eco-friendly way to bring the nutritional profile of eggs to the populace without sacrificing health, with the technology showing promise in potentially being incorporated into wider-scale food production.
Lentil-Laden Egg Alternatives
This Mock Egg Uses Highly Nutritious Crop-Based Proteins
Trend Themes
1. Lentil-based Egg Alternatives - The development of egg alternatives using lentils and other crop-based proteins has the potential to disrupt the traditional egg industry.
2. Sustainable and Eco-friendly Food Production - The use of lentil-based egg alternatives in food production has the potential to disrupt the traditional livestock farming industry by offering a more sustainable and eco-friendly alternative.
3. Growing Demand for Nutritious and Alternative Protein Sources - Increasing awareness and demand for plant-based and alternative protein sources is creating a market opportunity for lentil-based egg alternatives and other similar products.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the opportunity to offer consumers more sustainable and nutritious alternatives to traditional eggs by incorporating lentil-based egg alternatives into their product lines.
2. Agriculture - The agriculture industry can capitalize on the opportunity to incorporate lentil-based egg alternatives into their crop production to offer a more sustainable and eco-friendly protein source.
3. Food Technology - The development of lentil-based egg alternatives presents a disruptive innovation opportunity for food technology companies to develop new plant-based and sustainable protein sources for the food industry.