{"id":126837,"date":"2023-05-19T07:35:00","date_gmt":"2023-05-19T05:35:00","guid":{"rendered":"https:\/\/renewable-carbon.eu\/news\/?p=126837"},"modified":"2023-05-16T11:14:45","modified_gmt":"2023-05-16T09:14:45","slug":"simply-egg-genious-students-invent-edible-packaging-from-eggshells","status":"publish","type":"post","link":"https:\/\/renewable-carbon.eu\/news\/simply-egg-genious-students-invent-edible-packaging-from-eggshells\/","title":{"rendered":"Simply EGG-genious: Students invent edible packaging from eggshells"},"content":{"rendered":"\n

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\"Tasty-hip<\/a>
Tasty-hip Asian noodles should be enriched with proteins instead of plastic waste \u2013 with this conviction, 5 students from the University of Hohenheim developed edible food packaging made from recycled eggshells that simply dissolves in hot water. From left to right: Cora Schmetzer, Lina Obeidat, Alena Fries, Bahar Abrishamchi, and Paulina Welzenbach | Image Source: EDGGY \/ Cora Schmetzer<\/figcaption><\/figure><\/div>\n\n\n\n

Ready-made meals like ramen noodles are ideal for quickly satisfying hunger: Open the bag, stir \u2013 done! However, the quick snacks produce a lot of environmentally harmful plastic waste. To tackle this problem, the student team EDGGY from the University of Hohenheim in Stuttgart rolled up its sleeves and developed edible packaging made from eggshells and other plant-based raw materials. And even better: they simply dissolve in the hot water and can be eaten as an additional protein boost. For this sustainable and innovative idea, the five students received the prize for the most innovative idea at the EIT Food Reuse2Repack Challenge and prize money of EUR 1,200. <\/strong><\/a><\/p>\n\n\n\n

When it\u2019s dry, the 4 x 2 centimeter bag looks like normal plastic. But just a little hot water is enough, and within seconds there is nothing left of it. <\/p>\n\n\n\n

No plastic waste that\u2019s harmful to the environment when snacking. \u201cBy using proteins, our packaging is even really healthy!\u201d stated Lina Obeidat,<\/strong> who is studying for a Master\u2019s degree in Food Science at the University of Hohenheim.

Obeidat<\/strong> had the brilliant idea while cooking with her mother: “We had cracked eggs for our dish. The moment I was about to throw the shells away, the idea ran through my mind: What protects the egg should also be suitable as packaging, shouldn\u2019t it?\u201d <\/p><\/blockquote>\n\n\n\n

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Do something with trash: Starting materials and end products of the award-winning EDGGY project | Image source: EDGGY \/ Cora Schmetzer<\/figcaption><\/figure><\/div>\n\n\n\n

The name says it all: Eggshells and Cutting EDGE Research<\/strong><\/h3>\n\n\n\n

In her module, Obeidat found four fellow students who got enthusiastic about the idea. Alena Fries, Bahar Abrishamchi, Paulina Welzenbach, Cora Schmetzer, and Lina Obeidat competed as Team EDGGY in the EIT Food Solutions: Reuse2Repack Challenge. The competition is about developing a bio-based packaging solution from food waste.

Their idea and claim is also reflected in their product name: Cutting EDGE research and the use of EGGs.<\/p>\n\n\n\n

 Successes and setbacks: Experience research \u2013 and be successful<\/strong><\/h3>\n\n\n\n

However, it was to take another 9 months before success was achieved. “Before the first experiments, we first studied technical literature extensively,\u201d recalled Alena Fries<\/strong>. \u201cThe whole thing was definitely not a linear process. In the laboratory, we kept reviewing our approach, adjusting the methods and analyzing the results. For example, we experimented with starch, but discarded that idea: The packaging just became way too hard.\u201d

Or they studied the drying process: \u201cWhen is it too wet, when is it too dry? So we were constantly turning the cogs and examining each prototype for strengths and weaknesses \u2013 until we finally got the best result.\u201d

And that is ingeniously simple: \u201cOur packaging is made from a simple mixture of vegetable protein, eggshells, and structuring plasticizers such as water,\u201d said Bahar Abrishamchi<\/strong>. \u201cIt\u2019s nothing fancy or complicated \u2013 but it works.\u201d<\/p><\/blockquote>\n\n\n\n

From the challenge to a start-up?<\/strong><\/h3>\n\n\n\n

\u201cThe production of this packaging material was a journey that was as rewarding as it was challenging,\u201d said Cora Schmelzer. \u201cThe Resuse2Repack Challenge has allowed us to go through a research cycle while gaining our own entrepreneurial skills that can be applied to many different areas of life.\u201d

The challenge is now over, EDGGY won the prize for the most innovative idea, and it was honored for this achievement in Rome in November. Is that the end of the product and the end of the team? No, say all five. And Paulina Welzenbach added: \u201cOur product can and needs to be improved, and we want to pursue that, maybe even create our own start-up.\u201d <\/p><\/blockquote>\n\n\n\n

\"So<\/a>
So simple & EGG-genious: They are already proud that “we at EDGGY have developed an idea that can reduce plastic waste.” | Image source: University of Hohenheim\/Oliver Reuther<\/figcaption><\/figure><\/div>\n\n\n\n

Nevertheless, they are already proud that \u201cwe at EDGGY have developed an idea that can reduce plastic waste. And we\u2019re excited to see what the future holds for us.\u201d<\/p>\n\n\n\n

BACKGROUND: EIT Food Solutions
Reuse2Repack Challenge \u2013 Rethinking food packaging for regenerating resources<\/strong><\/h3>\n\n\n\n

The climate crisis, environmental pollution, but also the depletion and scarcity of resources require new, innovative ways of thinking: From the design of packaging, to recycling to new ways of producing packaging materials. To develop these new ways of thinking and ways of doing things, EIT Food, a \u201cknowledge & innovation community\u201d of the European Union, called on students to participate in the Reuse2Repack Challenge 2022. The teams were supported by mentors from the university and industry over a period of nine months.<\/p>\n\n\n\n

BACKGROUND: Start-up assistance at the University of Hohenheim<\/strong><\/h3>\n\n\n\n

The University of Hohenheim offers a broad concept for start-up support. A central element of this is the Innovation Greenhouse \u2013 a greenhouse for ideas and innovations with its own premises on the university campus. It is a showroom and co-working space for people interested in starting a business, offers a FabLab to quickly turn ideas into prototypes, workshops and pitching events \u2013 in short: a vibrant start-up culture. The Hohenheim guiding theme of bioeconomy always plays a special role.

More about the InnoGreenhouse: https:\/\/inno-greenhouse.uni-hohenheim.de\/<\/a><\/strong><\/p>\n\n\n\n

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