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Collaborative project: Optimization and validation of a fermented egg-white-product. Subproject 1: Coordination (OvoFerm)
Project
Project code: 281DL01A20
Contract period: 01.07.2020
- 30.06.2023
Budget: 462,340 Euro
Purpose of research: Applied research
Keywords: food technology, fermentation and processing, ovo-vegetarian
The aim of the project OvoFerm is the optimization of the production process of fermented egg-white-products. Therefore, the product itself as well as the production process with its processing units will be optimized and validated for fast market entrance. In general, egg white is characterized by high protein as well as low fat and sugar content. It is a useful source of natural and lactose-free protein for ovo-vegetarians. Until now, only powdered or pasteurized egg white is sold on the market. The new and innovative fermented egg-white-product will lead to a diversification of the end consumer market segment. Therefore, the texture and microbial stability will be optimized through processing and the whole process is planned to be scaled up to a technical range. The network of the University of Applied Sciences Bremerhaven, OVOBEST Eiprodukte GmbH & Co. KG, HEBOLD Systems GmbH and DSM Germany GmbH brings together experts in the field of food technology, fermentation and processing. The Project will be divided in four main parts. First, the optimization of the texture of the fermented egg-white-product will be conducted (Part 1). Next to this, the microbial stability of the standard version and with additional ingredients will be optimized. In addition, the effect of the raw material on product quality and stability will be proofed (Part 2). For fast market entrance, a market and trend analysis will be carried out (Part 3). Finally, the fermentation process will be scaled up in two steps and validated in a technical range (Part 4).
Section overview
Subjects
- Food Processing
- Nutritional behaviour
