{"id":4689,"date":"2017-09-28T12:33:23","date_gmt":"2017-09-28T11:33:23","guid":{"rendered":"http:\/\/futurefood.network\/?p=4689"},"modified":"2017-09-28T12:33:23","modified_gmt":"2017-09-28T11:33:23","slug":"vegan-hard-boiled-egg-take-look-creation-4-italian-students","status":"publish","type":"post","link":"https:\/\/futurefoodinstitute.org\/ja\/2017\/09\/28\/vegan-hard-boiled-egg-take-look-creation-4-italian-students\/","title":{"rendered":"THE VEGAN HARD \u2013 BOILED EGG. TAKE A LOOK AT THIS CREATION OF 4 ITALIAN STUDENTS!"},"content":{"rendered":"<h3><a href=\"http:\/\/futurefood.network\/wp-content\/uploads\/2017\/09\/uovo-vegano-3.jpeg\" rel=\"attachment wp-att-4691\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-4691\" src=\"http:\/\/futurefood.network\/wp-content\/uploads\/2017\/09\/uovo-vegano-3.jpeg\" alt=\"\" width=\"768\" height=\"532\" \/><\/a><\/h3>\n<h3><strong><em>The hundredth patent registered by the\u00a0university of Udine\u00a0in Italy is a disruptive food innovation completely made in Italy!<\/em><\/strong><\/h3>\n<p><strong>Francesca Zuccolo<\/strong>,\u00a0<strong>Aurora Gobessi<\/strong>,\u00a0<strong>Greta Titton<\/strong>\u00a0and\u00a0<strong>Arianna Roi<\/strong>, all enrolled in the Food Science and Technology Master Degree can be seen as real food makers!<br \/>\nTheir experiment started by chance, as part of one of the assignments of \u201c<strong>Principles of Formulation<\/strong>\u201c, held by Associate Professor Monica Anese of\u00a0<strong>Food Technology at the Department of Food, Environmental and Animal Sciences at the University of Udine<\/strong>. The assignment consisted of designing and creating an innovative food not yet present in the market.<br \/>\nTheir inspiration came from analyzing the current market trends of the food industry. Over the past few years, research on the use of alternative proteins has been increasing in response to the growth of the world\u2019s population as naturally available resources may not be enough to feed the entire world. Among others, insect proteins stand out as their breeding has low costs and may involve the use of waste products from the agri-food industry. The vegan food industry is constantly evolving and expanding, always looking for new products to offer to consumers.<br \/>\nThey came up with the final idea of a <strong>\u201cnon-egg&#8221;<\/strong>&#8230;<br \/>\nRead the complete article on the official website of Maker Faire Rome following\u00a0<a href=\"http:\/\/www.makerfairerome.eu\/en\/the-vegan-hard-boiled-egg-take-look-at-this-creation-of-4-italian-students\/\">THIS LINK<\/a>\u00a0and don\u2019t forget to choose your call\u00a0<a href=\"http:\/\/futurefood.network\/choose-call-live-maker-faire-rome-maker\/\">HERE<\/a>. Live Maker Faire as a real innovator!<\/p>","protected":false},"excerpt":{"rendered":"<p>The hundredth patent registered by the\u00a0university of Udine\u00a0in Italy is a disruptive food innovation completely made in Italy! Francesca Zuccolo,\u00a0Aurora Gobessi,\u00a0Greta Titton\u00a0and\u00a0Arianna Roi, all enrolled in the Food Science and Technology Master Degree can be seen as real food makers! Their experiment started by chance, as part of one of the assignments of \u201cPrinciples of Formulation\u201c, held by Associate Professor Monica Anese of\u00a0Food Technology at the Department of Food, Environmental and Animal Sciences at the University of Udine. The assignment consisted of designing and creating an innovative food not yet present in the market. Their inspiration came from analyzing the current market trends of the food industry. Over the past [&#8230;]\n","protected":false},"author":3,"featured_media":4690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>THE VEGAN HARD \u2013 BOILED EGG. 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Their experiment started by chance, as part of one of the assignments of \u201cPrinciples of Formulation\u201c, held by Associate Professor Monica Anese of\u00a0Food Technology at the Department of Food, Environmental and Animal Sciences at the University of Udine. The assignment consisted of designing and creating an innovative food not yet present in the market. Their inspiration came from analyzing the current market trends of the food industry. 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