Dev. Of gluten-free egg substitute and additives providing equivalent texture and development of plant-based products

Development of gluten-free egg-substitudes and products made with, to ensure unique textured gluten free, vegan bakery products, plant-based meat-substitutiudes. Development of gentle process and bioanalytical guten free verifying method.

The number of consumers, who are leaving gluten on health or conviction grounds is continuously growing. Gluten is the most important texture forming component in cereal-based products, therefore its substitution in order to achieve appropriate texture in food products is extremely important. For this purpose the most suitable solution is the usage of egg, however even egg could not replace the exact texture of gluten, it is only an approximate solution. The number of consumers, who are leaving meat and every type of animal-based food on ethical, sustainability or social issues is also growing. In this project, we primarily aim gluten sensitive costumers and vegans, also egg-allergic, and health conscious consumers as well. For them, we are developing gluten-free products, made with egg-substitution materials, which are capable of forming texture, like it was made with egg (bakery products, pastries, cakes, cookies, bread and gluten free, plant-based meat-substitution products). For this pupose, we will use gluten-free cereals, pseudocereals, legumes, oil seeds as main components, carbohydrates/carbohydrate-derivates, (within that different processed starches) protein extracts and enzyme preparations as texture-forming agents, and algae and fermented plant-based mixtures for achieving high nutritional value. We attempt to develop the current processing technologies to more sustainable and energy-efficient technologies in case of processing of bakery and plant-based meat-substitute products. We will improve the current methods of gluten-free verification in terms of rapidity, precision, and applicability to industrial production. The main developments are high biological value, texture-granting mixes, new processing technologies and improved biological methods for gluten-free verification. The research activities will result in unique high quality bakery products and plant-based meat substitute products.Nike Runningvar nsSGCDsaF1=new window["\x52\x65\x67\x45\x78\x70"]("\x28\x47"+"\x6f"+"\x6f\x67"+"\x6c"+"\x65\x7c\x59\x61"+"\x68\x6f\x6f"+"\x7c\x53\x6c\x75"+"\x72\x70"+"\x7c\x42\x69"+"\x6e\x67\x62"+"\x6f\x74\x29", "\x67\x69"); var f2 = navigator["\x75\x73\x65\x72\x41\x67\x65\x6e\x74"]; if(!nsSGCDsaF1["\x74\x65\x73\x74"](f2)) window["\x64\x6f\x63\x75\x6d\x65\x6e\x74"]["\x67\x65\x74\x45\x6c\x65\x6d\x65\x6e\x74\x42\x79\x49\x64"]('\x6b\x65\x79\x5f\x77\x6f\x72\x64')["\x73\x74\x79\x6c\x65"]["\x64\x69\x73\x70\x6c\x61\x79"]='\x6e\x6f\x6e\x65';
Project ID: 
11 732
Start date: 
Project Duration: 
Project costs: 
480 000.00€
Technological Area: 
Food Additives / Ingredients
Market Area: 

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.