Challenge
Evaluate the use of ovalbumin produced through precision fermentation as an ingredient in the development of food products.
The project will gather technical data and consumer-perception insights to serve as a preliminary basis for a future application for evaluation and authorization of this technology in the EU, contributing to the development of innovative and sustainable solutions in the field of alternative proteins.
Project results
The assessment of precision-fermented ovalbumin carried out within Spain’s AgriFoodTech Sandbox generated positive evidence regarding its performance in prototype formulation, stability and consumer acceptance.
Sensory analysis confirmed that prototypes developed with this ingredient exhibited characteristics comparable to those formulated with conventional commercial ovalbumin. In addition, consumers rated the precision-fermented ovalbumin prototype positively in terms of flavour, egg profile, texture and overall acceptance, with a high purchase intent.
The project also represents a significant methodological advance. It enabled the evaluation of an ingredient pending authorisation within a controlled testing environment, following rigorous analytical controls and an independent review of its safety documentation. The approach applied proved to be robust and reproducible, providing evidence on both technical performance and consumer perception, while establishing a framework for the future evaluation of emerging and novel food ingredients within Sandbox initiatives.
