A Plant-Based Alternative to Eggs Has Been Developed

Yaren Didem Esendemir, who completed her master’s degree in Food Engineering at Sakarya University, developed a plant-based alternative that can replace eggs in cake production using protein extracted from red grape seeds.Her study, titled “Ultrasound-Assisted Extraction of Red Grape Seed Protein and Its Potential Use as an Egg Substitute in Cake Production,” was introduced at the 15th Turkish Food Congress held at Sakarya University.

Yaren Didem Esendemir, Food Engineer

Red Grape Seed

With the increasing interest in various dietary preferences, Esendemir’s study draws attention to the reuse of food industry by-products. Grape seeds, typically considered a by-product in beverage and oil production, are mostly used as animal feed. However, in this research, the by-product was transformed into a protein source suitable for human consumption.The ultrasound technology used in the study stands out as an environmentally friendly method. Thanks to this technique, the protein obtained from red grape seeds gained functional properties that allow it to be used as an egg replacement in bakery products such as cakes.This innovative research is regarded as an important step toward both sustainable food production and the advancement of plant-based nutrition.