Emma Duran

Protein has evolved from being mainly associated with sports nutrition to becoming an everyday consumption habit. This presentation analyses the evolution of protein desserts and explores the potential of egg white protein as a key ingredient for developing new functional products with high nutritional value, a clean profile, and ready-to-consume formats.

The protein food market is evolving towards formats that are increasingly practical and adapted to everyday consumption. This presentation explores the potential of egg white protein as the basis for a new generation of protein desserts. Through the MyProvo project, the result of the collaboration between Agotzaina and Postres Reina, an innovative proposal is presented that combines nutritional quality, functionality and enjoyment.