All About Italy (USA) - - Go Vegan - Ilona Catani Scar­lett

Four stu­dents of the Mas­ter’s De­gree in Food Sciences and Food Tech­nolo­gies at the Univer­sity of Udine, Francesca Zuc­colo, Greta Tit­ton, Ari­anna Roi and Aurora Gobessi, worked for a year and a half on ex­per­i­ments in the Univer­sity’s lab­o­ra­to­ries to de­velop their ve­gan hard-boiled egg which has been patented and will soon be pre­sented to the mar­ket.

The whole egg is pro­duced en­tirely with in­gre­di­ents of veg­etable ori­gin, but with its ap­pear­ance and organolep­tic char­ac­ter­is­tics are the same of a nor­mal hard­boiled hen egg. It is pre­sented as a ready-to-eat prod­uct suit­able for those who fol­low a ve­gan diet, but also for peo­ple with high choles­terol and those af­fected by celiac dis­ease, since it is choles­terol and gluten free. The egg is en­tirely made up of nat­u­ral in­gre­di­ents, mostly pro­tein, es­pe­cially flours of var­i­ous legumes, veg­etable oils, a gel­lant and a spe­cial salt. It is a re­frig­er­ated prod­uct to be eaten in salad or in com­bi­na­tion with sauces. The inventors com­mented that they en­coun­tered some dif­fi­cul­ties dur­ing the de­vel­op­ment stage, “which re­quired a great deal of test­ing to achieve the op­ti­mum for­mu­la­tion in terms of con­sis­tency and taste of the fin­ished prod­uct.” Over the next few weeks, the patent will be­gin its mar­ket­ing jour­ney, with the pre­sen­ta­tion to com­pa­nies po­ten­tially in­ter­ested in ac­quir­ing the process to ob­tain this new food prod­uct. “The sec­tor of in­ter­est is the food in­dus­try, in par­tic­u­lar those in­dus­tries that al­ready pro­duce prod­ucts for ve­gan con­sumers or func­tional foods. The prod­uct can be sold in or­ganic, veg­e­tar­ian and ve­gan gro­ceries, but also in any su­per­mar­ket, in con­sid­er­a­tion of the grow­ing de­mand for this type of prod­ucts.”

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