Nutrition and food science faculty Xiofen Du and Shanil Juma were awarded a $150,000 grant from the U.S. Department of Agriculture for their project to develop mushroom egg white blends and investigate their palatability and satiety promotion. Consumer tests will investigate the preference and acceptance of the blends, and clinical trials will investigate effects of the target blends on body weight management and satiety. The results will increase knowledge in sensory properties and health benefits of egg white blends, with consequences of increased recognition and consumption of mushrooms.