Joint research identifies plant protein with egg replacement potential

The distinctive functionality of eggs is well known in food production. Their ability to add texture and enable foaming, gelling and emulsification is hard to match. Yet, as global demand for high-quality protein continues to grow, more manufacturers are seeking reliable egg alternatives that deliver a similar performance at a stable price and with a low environmental footprint.

In Denmark, Palsgaard, its R&D company Nexus and Aarhus University have joined forces to develop plant-based ingredients that can partially replace egg and egg powder in industrial food applications. Innovation Fund Denmark has provided funding for the project.

Using bioinformatics and advanced ingredient screening, the partners aim to identify plant proteins with the potential to replicate key egg functionalities. Food manufacturers are working with the team to test existing recipes and develop new formulations using prototype ingredients. This collaborative approach ensures real-world validation and accelerates the development of scalable solutions.

Using plant-based ingredients in the confectionery sector has strong potential to significantly reduce CO₂ emissions

The emerging solutions have potential to reduce the cost and environmental impact of food ingredients significantly.

Using plant-based ingredients in the confectionery sector has strong potential to significantly reduce CO₂ emissions in addition to supporting a more resilient and diverse protein supply.

For food manufacturers, a new generation of plant-based ingredients could be on the way, strengthening the sustainability of their production without compromising quality or performance.