Egg production: Poultry units (EO members) are specialized in raising poultry for egg production. Each one follows a different feeding program. The units will supply the raw material (eggs of a slightly different consistency) to produce the final product. The aim is to investigate whether the rearing method (free pasture, barn, etc.) as well as the different feeding affects the integration or interaction of the desired substances in the egg white.

Production of functional food: Egg whites from each category of eggs will be separated, mixed with the ingredients to be incorporated in appropriate proportions (indicatively, 0.1-0.5g phytosterols and phytosterol esters, 100-300mg omega-3, 0.1-0.5g of trace elements and 0.1-0.3g of encapsulated flavonoids per 100g of product). This will be followed by homogenization and emulsification at high pressure in order to achieve the maximum possible stability of the mixture, while at the end the product will be pasteurized, cooled and packaged. This production process is implemented immediately and will be carried out in the industrial facilities of Egg Nutrition SA. with the cooperation of the partner A.P.Th.

The physicochemical and microbiological properties of the final product will be determined in the laboratories of the Qlab company. Laboratory analyzes of heavy metals, mycotoxins, meta-nutritional analysis, fatty acid profiles and pesticide residues in the feed to be used will be carried out. In the final product, trace elements, phytosterols, flavonoids, dioxins and collagen will be determined.

These products will be released on the market after the end of the program as part of the Egg Nutrition product range, at the same time being a guide for new functional foods in the future.