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Culinary foam made from the whites of chicken eggs makes baked goods light and airy. In the LeguFoam project, Fraunhofer researchers are working on a plant-based alternative made from legumes.
“More and more people are consciously maintaining a healthy diet and also looking for ethical unproblematic vegan products. We are addressing this need with the LeguFoam project,” explains Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, near Munich. The initiative is funded by the German Federal Ministry for Economic Affairs and Climate Action (BMWK).
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