Plant-based egg alternative

Dates: 2021-2023

Aim: To develop, test and commercialise an innovative plant-based liquid egg product with similar properties to natural egg for the plant-based and flexitarian market, using latest technologies from food chemistry, plant proteins and value-added food processing.

Summary: The growth in the plant-based food sector has largely been driven by the mainstream emergences of the flexitarian consumers as well as increased numbers of vegetarians and vegans due to ethical, environmental and health concerns.

Collaborators: University of Leeds (Dr Alan Javier Hernandez Alvarez and Professor Brent S. Murray) and Plant Meat Limited THIS Luke Byrne)- Postgraduate Student (Dr Nur Liyana Sulaiman).

Funding: £220,424 (Innovate UK)

Output: The project helped the researchers to enhance our teaching quality by incorporating these real-world examples and problems into taught modules by contributing to the research-led teaching philosophy at Leeds and the Research Excellence Framework (REF).

A plant-based egg replacer was developed, not commercialised yet but soon to be released.

KTP Associate Dr. Nur Liyana Sulaiman has demonstrated exceptional professional growth and impact throughout and beyond the duration of the project. Following the successful completion of the KTP, she was immediately appointed as a Senior Research Scientist at THIS, reflecting both the high calibre of her contributions and the company’s confidence in her expertise.

Our unique project allowed students tot placements as well in this cutting-edge field.

Official impact: Securing a potential plant-based egg alternative formulation and a successful launch and Improve a wider spectrum of consumers

Accelerate the company R&D and break new ground in the plant-based food sector from new procedures, methodologies, and the final product