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2 Comments

Go to the profile of Calvin Cho
Calvin Cho 8 months ago

The aged egg yolk being able to enhance and replace some traditional ingredients seems like a potentially revolutionary product. Perhaps dehydrating it into powdered form so it can be easily stored and used would be the next step to commercializing this product.

Go to the profile of Tetsuya Miyamoto
Tetsuya Miyamoto 8 months ago

Dehydration & powderization would give many advantages.

As like powdered cheese, soy sauce, it would be a new good seasoning too.

Thanks so much for your comment!