The innovation introduced by the Operational Plan is about two axes:

The first axis is the products. Drinks/desserts based on egg white enriched in specific bio-active substances are a Greek originality, while they are also recently available abroad. They come to meet the specific demands of consumers, who are increasingly aware of their nutritional needs and are becoming increasingly demanding in terms of food quality and nutrition.

The second axis concerns the dessert production process, as the production of dessert from egg protein is a global originality/innovation.

The added value of the Operational Plan is found in three axes:

a) productive/economic: Until the end of 2024, a significant increase in the demand for egg white is predicted internationally at an annual rate (CAGR) of 3.9% with the main driver being operational properties that the egg white naturally possesses and the ever-increasing demand of consumers for a healthy and balanced diet. This combined with the forecast for a rise in consumer preferences of functional drinks in general for this year alone by 8.07% (and a CAGR of 6.97% until 2027) makes the products proposed in this project highly value-added. In addition, for the production of these products it is possible to exploit non-marketable eggs due to defects in the shell (~5% of the total production)

b) social: the results of this project (products) come to cover the modern nutritional needs and demands of the consumer, adding value to the egg white, which is already recognized in the consciousness of the consumer public. Utilizing the already existing land areas and production machinery contributes to the sustainability of the project and c) environmental: the exploitation of all eggs produced, even those considered defective for human consumption (~5% of the total) will have a direct positive impact ). In addition, a study is planned for the utilization of by-products of the process (use of shell and shell membranes).