Show simple item record

dc.contributor.authorBoukid, Fatma
dc.contributor.authorGAGAOUA, Mohammed
dc.date.accessioned2023-08-02T14:11:46Z
dc.date.available2023-08-02T14:11:46Z
dc.date.issued2022-01-08
dc.identifier.citationBoukid, F.; Gagaoua, M. Vegan Egg: A Future-Proof Food Ingredient? Foods 2022, 11, 161. https://doi.org/10.3390/ foods11020161en_US
dc.identifier.urihttp://hdl.handle.net/11019/3056
dc.descriptionpeer-revieweden_US
dc.description.abstractVegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.en_US
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesFoods;Vol 11
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectfuture foodsen_US
dc.subjectsustainabilityen_US
dc.subjecteggen_US
dc.subjectalgaeen_US
dc.subjectstarchesen_US
dc.subjectplant proteinsen_US
dc.subjectbakery productsen_US
dc.subjectmayonnaiseen_US
dc.subjectfood formulationen_US
dc.titleVegan Egg: A Future-Proof Food Ingredient?en_US
dc.typeArticleen_US
dc.embargo.terms2021-01-08en_US
dc.identifier.doihttps://doi.org/10.3390/foods11020161
dc.contributor.sponsorCERCA Programme (Generalitat de Catalunya)en_US
dc.source.volume11
dc.source.issue2
dc.source.beginpage161
refterms.dateFOA2023-01-08T00:00:00Z
dc.source.journaltitleFoods


Files in this item

Thumbnail
Name:
foods-11-00161.pdf
Size:
328.8Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International