Plant-based scrambled egg alternative

The objectives of this project are to (A) develop a product that exceeds user expectations by replicating the satisfying texture of traditional egg, and (B) improve the culinary experience by reducing the time and energy required to prepare scrambled plant-based egg alternatives. In this project, a new plant-based egg alternative product will be developed based on pea proteins, microparticulated pea proteins, dietary fibres, and optional use of enzymes.

To realize these results, the project is based on 3 phases:
–
Phase 1: sourcing raw materials, designing experiments, detailing the required sensory and analytical tests, and setting the reference baseline using traditional egg.
–
Phase 2: producing prototypes with different formulation ratios and testing the prototypes against the reference baseline from sensory and culinary perspectives.
–
Phase 3: using the best performing prototype(s) from phase 2 for insight creation using focus group and analysing the prototypes from textural and rheological perspectives. This creates a feedback loop to fine tune phase 2. The best prototype will be selected at the end of this phase.