Chicken eggshell membrane upcycled for bakery: ‘Eggbrane alleviates joint stiffness and pain’

Chicken eggshell membrane upcycled for bakery

Field Notes, powered by KPMG, is a weekly news update on news nationally and globally from the agri-food sector.

Ian Proudfoot

Global Head of Agribusiness, Partner - Audit

KPMG in New Zealand


[09 October, Food Navigator]

Dutch business DEPP B.V. has developed an egg membrane powder ‘Eggbrane’ to help alleviate joint stiffness and pain, which is a great example of upcycling side streams into ingredients for food products. The insoluble powder ‘Eggbrane’ is targeted at both the supplements and food industry, recommended by DEPP to be used in bakery applications.

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