Researchers from CICECO – Aveiro Institute of Materials are participating in Clara-Value, an innovation project led by Fabridoce – Doces Regionais that aims to transform egg white, a by-product of the production of Ovos Moles de Aveiro PGI, into sustainable food packaging materials.

Co-funded by COMPETE 2030, the project addresses a long-standing challenge faced by one of Portugal's most emblematic traditional confectionery products. As Ovos Moles de Aveiro PGI are made exclusively from egg yolks, large quantities of egg white remain underutilised. Clara-Value seeks to convert this by-product into a high-value raw material, creating economic, technological and environmental benefits through innovative packaging solutions.

The project is based on the principles of the bioeconomy and the circular economy, promoting the efficient use of biological resources while reducing waste generated by the food industry. By replacing conventional fossil-based packaging materials with bio-based alternatives, the initiative aims to improve the environmental sustainability and competitiveness of the Portuguese agri-food sector.

To achieve these objectives, the consortium will develop a new generation of food packaging materials, including transparent natural films, cellulose fibre-reinforced biocomposites, functional coatings for paper, and moulded cellulose products with enhanced barrier properties. These materials are intended for food-contact applications and could be used to package Ovos Moles de Aveiro PGI as well as a wide range of other food products.

Clara-Value is coordinated by Fabridoce and brings together a multidisciplinary consortium comprising CICECO – Aveiro Institute of Materials at the University of Aveiro, Biopol, RAIZ – Forest and Paper Research Institute / The Navigator Company, APOMA – Association of Producers of Ovos Moles de Aveiro, and Derovo. By combining expertise in food production, materials science, cellulose technologies and bioplastics, the partners aim to develop packaging solutions that meet the demanding safety and performance requirements of the food industry.

According to Rui Almeida, CEO of Fabridoce, the project demonstrates that tradition and innovation can evolve together by creating bio-based packaging solutions that promote circularity, reduce waste and strengthen the competitiveness of Portuguese conventual confectionery. He also highlighted the importance of COMPETE 2030 funding in bringing together specialised industrial and scientific partners capable of transforming egg white from an underutilised by-product into an opportunity for new materials, products and market applications.

Beyond reducing food waste, Clara-Value is expected to establish new value chains for egg white, contributing to a more efficient production model and supporting the transition towards a circular, bio-based economy.

With information from: https://portugal2030.pt/2026/07/23/projeto-clara-value-transforma-a-clara-de-ovo-em-embalagens-alimentares-sustentaveis/