Researchers in Finland Have Developed a Suitable Egg White Alternative
Colin Smith — January 19, 2022 — Eco
References: vttresearch & greenqueen.hk
Researching at the University of Helsinki have teamed up with the 'VTT Technical Research Centre' in Finland to develop a powdered egg white product. This powder is created through the fermentation of a fungi-based food substance that results in sustainable vegan egg powder.
These fungi-based egg white powders have been deemed suitable for widespread production by the VTT Technical Research Centre in Finland due to the safety, ease of production, and environmental sustainability of the product. Powdered egg whites are safer because they do not carry any diseases associated with raw chicken products, such as salmonella or bacterias, and they can be stored for far longer periods of time before going bad, which results in less food waste. The VTT Technical Research Centre has estimated that the environmental impact of this egg powder is more than 55 percent lower than traditional eggs.
Researchers at the University of Helsinki sought to create a sustainable alternative to egg whites because they believe that this is a necessary step in the food industry if sustainable consumption is to be achieved.
Image Credit: Shutterstock
These fungi-based egg white powders have been deemed suitable for widespread production by the VTT Technical Research Centre in Finland due to the safety, ease of production, and environmental sustainability of the product. Powdered egg whites are safer because they do not carry any diseases associated with raw chicken products, such as salmonella or bacterias, and they can be stored for far longer periods of time before going bad, which results in less food waste. The VTT Technical Research Centre has estimated that the environmental impact of this egg powder is more than 55 percent lower than traditional eggs.
Researchers at the University of Helsinki sought to create a sustainable alternative to egg whites because they believe that this is a necessary step in the food industry if sustainable consumption is to be achieved.
Image Credit: Shutterstock
Trend Themes
1. Fungi-based Food Substitutes - The development of fungi-based egg white powders can be extended to other food products with a potential for better environmental impact.
2. Powdered Food Products - There is a potential for additional food products to be developed into powdered form for extended shelf life and reduced food waste.
3. Sustainable Food Consumption - The research and development of sustainable food products should be a priority for the food industry.
Industry Implications
1. Food Manufacturing - Food manufacturers can explore the potential of creating sustainable egg powder substitutes as a new product line.
2. Agriculture - The development of fungal fermentation based food substitutes can decrease the environmental footprint of traditional farming in the egg industry.
3. Packaging and Storage - The development of sustainable packaging options for powdered food products can support extended shelf life benefits and reduce food waste.
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