Functional egg-based ingredients for bakery
| Reference number | |
| Coordinator | Källbergs Industri Aktiebolag |
| Funding from Vinnova | SEK 500 000 |
| Project duration | May 2012 - September 2012 |
| Status | Completed |
Important results from the project
Källbergs Industrial (KI) focuses on the development and sale of egg-based ingredients in the food area. In recent years, KI has managed to increase sales of specialty products for the mayonnaise through creative and advanced product development. The same leap forward KI now wants to do with products for the baking industry. KI has so far undertaken smaller studies of how enzymatic modification affects the functionality, but have not had the opportunity to carry out more scientific studies. To do this they have chosen to seek external partners in YKI and LTH.