Plant-based egg white top innovation during Anuga 2023
No Egg White, the latest innovation from Schouten Europe, leading producer of vegetable products, has been chosen as one of the top innovations at the Anuga trade fair in Cologne. The product is in the spotlight during the Anuga taste Innovation Show. The show serves as a barometer for trends and is a source of inspiration for the global food industry. The plant-based egg protein, which looks and tastes like animal chicken egg protein, will also be available for tasting during the show.
An expert jury consisting of journalists and market researchers selected the best innovations in the industry and the top 10 product innovations from hundreds of products submitted. Schouten’s product was chosen as one of the most groundbreaking innovations in the world. The product will be presented in the special taste innovation show on the boulevard of Anuga and on the Anuga website.
Plant-based egg protein can be used in a variety of applications such as spreads, meal salads, wraps and sandwiches. This makes it a versatile ingredient for food companies looking to add plant-based options to their product lines.
“Consumers are looking for healthier and more sustainable food options, but they don’t want to compromise on taste or texture,” said Peter Schouten, CEO of Schouten. “Our plant-based egg protein is the perfect solution for those looking for an alternative to traditional chicken egg protein. Eggs have skyrocketed in price in recent years, so this plant-based variant is also price-wise interesting.”
Although the egg industry has made progress in reducing water consumption and reducing greenhouse gas emissions, egg production remains an intensive process compared to plant production. In addition, several leading animal welfare organizations express concerns about the welfare of chickens in production facilities.
Diseases such as avian influenza (avian flu), Newcastle disease and salmonella infections can spread rapidly within poultry flocks, leading to bird sickness and mortality. This can reduce egg production and affect egg quality.
Schouten’s vegetable egg protein is now available to food companies and manufacturers in Europe and beyond. Schouten will also sample its latest innovation at its own booth in Hall 05.2, booth E070. The vegan product is available chilled in 4-kg piles and has a shelf life of at least three months. Made from rapeseed oil and soy protein, the product offers the authentic experience of chicken egg protein in both taste and texture.
