Egg replacements

Loryma egg replacer

© Crespel & Deiters Group
Eggs

Loryma Launches Compound That Can Replace Eggs in Baked Goods as European Egg Prices Surge

Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods. Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn. Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome. …

more

Organisations and brands:

Corbion egg replacers

© Corbion
Egg Alternatives

Corbion Launches New Egg Replacers to Help Bakeries Overcome Supply Chain Issues

Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E. Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises. Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems. “The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of …

more

Organisations and brands:

Barcelona's UOBO, a food-tech startup on a mission to revolutionize food manufacturing with alternatives to eggs, has raised €500,000 to develop new products.

© UOBO
Investments & Finance

UOBO Secures Six-Digit Funding, Joins Forces with Cubiq Foods to Create Egg Replacers for Manufacturers

Barcelona’s UOBO, a food tech startup on a mission to revolutionize food manufacturing with alternatives to eggs, has raised €500,000 in a seed funding round led by Enzo Ventures. The new funding will be used to develop new products and expand operations. This January, the startup launched liquid plant-based eggs for food service, which have garnered impressive feedback. The product, made with canola and potato protein, is said to replace eggs in multiple dishes, from omelets to pastries, while offering an authentic taste. “We are thrilled to have the support of Enzo Ventures as we scale our business and bring our innovative solutions to the market,” said Sergi M., co-founder of UOBO. Replacing eggs in manufacturing UOBO has also announced a partnership with the food-tech …

more

Organisations and brands:

Colourful vegan doughnuts

© Georgii-stock.adobe.com
Ingredients

Ingood by Olga Unveils New Plant-Based Ingredient for Egg-Free Baking: Fermented Lentil Powder

The French plant-based ingredients company Ingood by Olga has unveiled a new product: LENGOOD, a fermented lentil powder for clean label, egg-free bakery and pastry products. Derived from French green lentils and fermented with a natural and solvent-free process that took the company more than two years of R&D to establish, the innovative ingredient is said to offer functional, nutritional, economic, and environmental benefits. The new fermented lentil powder, which the company claims will help manufacturers address the rising cost of eggs and the growing demand for egg-free products, will be showcased at the upcoming Food Ingredients Europe event in Frankfurt this November. Ingood by Olga says, “LENGOOD® is a clean-label ingredient that contributes to an ‘E’-free ingredient list with its name ‘fermented lentil powder.’ As …

more

Organisations and brands:

Rice pea protein powder

© baibaz - stock.adobe.com
Investments & Finance

Nandi Proteins Secures £500,000 for Egg White Replacer for “Undesirable Ingredients”

Food science innovator Nandi Proteins has secured over £500,000 in funding through a convertible loan from investors including Nesta, the UK’s social innovation agency, and Scottish Enterprise. The new capital will support the development of the company’s egg white replacer for gluten-free bakery and mycoprotein alternatives, which has attracted “strong interest” from manufacturers. Nesta Impact Investments (NII), Nesta’s investment arm, has pledged to support an upcoming equity raise with an additional £1 million to complete the target of £1.5 million. The VC Frontier IP holds a 19.7% equity stake in Nandi Proteins. CEO David Flower shared, “We are delighted with this funding from Nesta and Scottish Enterprise and Nesta’s commitment to invest in our equity raise. It provides further validation for our innovative food ingredient …

more

Organisations and brands:

Fabumin has developed a functional and multipurpose egg replacer for the food industry from legume "wastewater" or aquafaba that can be produced at industrial scale.

© Fabumin
Egg Alternatives

Fabumin Attracts Attention from Grupo Bimbo and Haagen Dazs for its Unique Upcycled Aquafaba in Powder Form

Israel’s Fabumin has developed a functional and multipurpose egg replacer for the food industry by upcycling legume water waste, otherwise known as aquafaba, an ingredient known for its unique emulsifying, foaming, and thickening properties similar to egg albumin. The startup has reportedly attracted interest from food companies such as Grupo Bimbo and Haagen Dazs for its product. What sets Fabumin apart from other aquafaba egg replacers is that its product — a powder offering significant advantages over liquid options that require refrigeration — is made at legume processing factories by upcycling their side streams, allowing a large-scale production. “Every day, the legume industry produces a considerable amount of waste water that is poured into the drain. The result is a heavy load on the wastewater …

more

A sponge cake made with plant-based egg replacers.

Image courtesy of Palsgaard

Egg Alternatives

Denmark’s Palsgaard Seeks Industry Partners to Develop Next-Gen Plant-Based Egg Replacers

Denmark’s Palsgaard, a company that has been developing plant-based food emulsifiers since 1917, is inviting food manufacturers to participate in PIER (Plant-based Ingredients for Egg Replacers), an exciting project to develop pioneering plant-based alternatives that can replace fresh and dried egg ingredients. PIER, a collaboration between Palsgaard, Aarhus University, and R&D company Nexus, aims to replace 10% of the eggs used globally — equivalent to 100,000 tons of CO2 — as ingredients in food products such as baked goods, dressings, desserts, and ready meals. Palsgaard points out that through the scheme, food manufacturers can become frontrunners by co-developing new ingredients that cut recipe costs while reducing the carbon footprint associated with egg production. The project has a total budget of DKK 37 million (around €5 million) …

more

Organisations and brands:

Dutch food tech pioneer Revyve to debut yeast-based egg replacer for plant-based burgers in Chicago

© Alessa Joseph - Image courtesy of revyve
Cultivated, Cell-Cultured & Biotechnology

Revyve Introduces “Super Clean” Yeast-Based Egg Replacer for Plant-Based Burgers at IFT First 2024

Dutch food tech company Revyve announces it will debut its high-performance, clean-label egg replacer designed to enhance the texture of plant-based burgers at IFT First 2024. The ingredient, made with Revyve’s yeast proteins, is said to mimic the functionality of egg whites (heat-set gelling, binding, and emulsification), delivering the sensory experience consumers expect in plant-based meat. According to the Dutch company, its egg replacer — the first to be available on a broad commercial scale — is sustainable, price-competitive, designed for easy use with standard processing equipment, and compliant with all international regulatory requirements. Edgar Suarez Garcia, Revyve’s CTO and co-founder, shares, “At Revyve, we have taken yeast functionality to the next level. Revyve offers exceptional heat-set gelling, binding, and emulsification. Burgers retain water and …

more

Organisations and brands:

Animal-free liquid eggs in a bowl

Image courtesy of The EVERY Co.
Egg Alternatives

The EVERY Co. Unveils The EVERY Egg, World’s First Precision Fermentation Liquid Eggs

US biotech company The EVERY Co. has unveiled what it claims is the world’s first liquid egg product created with precision fermentation-derived proteins. Branded as The EVERY Egg, the innovation is said to match the culinary flexibility of eggs, serving as a 1:1 replacer for mixed eggs in any application, including favorite dishes like omelets. The product combines a blend of animal-free ovalbumin and plant-based ingredients (to enhance the flavor and texture), delivering eight grams of protein per serving and zero cholesterol, saturated fat, or artificial flavors. The innovation was introduced in a multi-course dinner prepared by Chef Daniel Humm at the three-Michelin-star, plant-based restaurant Eleven Madison Park in New York City, announced the company. “Eggs are a universal staple in every kitchen, and this is …

more

Organisations and brands:

Animal-free liquid eggs in a bowl

Image courtesy of The EVERY Co.
Cultivated, Cell-Cultured & Biotechnology

The EVERY Co. Unveils The EVERY Egg, World’s First Precision Fermentation Liquid Eggs

US biotech company The EVERY Co. has unveiled what it claims is the world’s first liquid egg product created with precision fermentation-derived proteins. Branded as The EVERY Egg, the innovation is said to match the culinary flexibility of eggs, serving as a 1:1 replacer for mixed eggs in any application, including favorite dishes like omelets. The product combines a blend of animal-free ovalbumin and plant-based ingredients (to enhance the flavor and texture), delivering eight grams of protein per serving and zero cholesterol, saturated fat, or artificial flavors. The innovation was introduced in a multi-course dinner prepared by Chef Daniel Humm at the three-Michelin-star, plant-based restaurant Eleven Madison Park in New York City, announced the company. “Eggs are a universal staple in every kitchen, and this is …

more

Organisations and brands:

EVO Foods

©EVO Foods
Market & Trends

Egg Replacer Market to Grow With 6.6% CAGR, Driven by Animal Welfare Concerns

The egg replacer market is projected to grow with a CAGR of 6.6% through to 2030, reaching a value of $2,132.4 million. According to a report by Prophecy Market Insights, consumers are increasingly opting for both commercial egg replacers and substitutes such as tofu or banana. This is largely driven by increased awareness of the animal welfare issues associated with egg production, along with the growing preference for plant-based foods among younger consumers. Egg allergies and health concerns are also playing a role. Egg replacers can be either solid or liquid, and made from a variety of ingredients such as starch, algae flour, or soy. Composition varies depending on the intended application; egg replacers are used in a variety of products such as sauces, baked …

more

Revyve egg white replacer

© Revyve
Egg Alternatives

Revyve Develops Egg White Replacer Made From Spent Brewer’s Yeast

Dutch company Revyve has created a plant-based egg white replacer made from upcycled spent brewer’s yeast. The product is made by processing the yeast — which is a renewable byproduct of beer production — into proteins and fibers. The process takes place at low temperatures and does not require enzymes or harsh chemicals. With four million barrels of beer produced per year, Revyve has a virtually endless supply of yeast and does not need to grow any biomass. The company’s clean-label egg replacer is said to be ideal for use as a binder in plant-based meats, and also adds an umami flavor. Additionally, Revyve offers two more product solutions made from upcycled yeast. One is a protein-fiber blend designed for use in extruded meat alternatives, …

more

Organisations and brands:

Healthy Plant-Based Egg Patties

©Zero Egg
Egg Alternatives

Zero Egg Launches ‘New and Improved’ Plant-Based Egg Patties into US Food Service

Food tech startup Zero Egg announces it is launching a more “egg-like” version of its clean-label plant-based egg patties. Now available in the US through DOT Foods, Zero Eggs says the product offers a more realistic taste, texture and performance, with less calories and fat than the leading egg patty alternative. According to the brand, the new Zero Egg Patty took about six months to develop and leveraged the same protein technology created for its Liquid egg product. Utilizing past research by the company’s food scientists in Israel, Zero Egg says it transformed its Liquid format into a patty with a more airy texture than the original offering. According to Zero Egg, its customers have reported the latest version succeeds in approximating the quality of …

more

Organisations and brands:

Nepra Allergen-Free Vegan Bread

©Nepra Foods
Company News

Nepra Foods and Major Bakery Partner to Deliver First Products with “Superior” Vegan Egg Replacement

Nepra Foods (OTCQB: NPRFF) announces it is partnering national US bread company to deliver the first products made with Nepra’s proprietary vegan egg replacement.  The gluten-free products will initially be distributed to over 2,600 retailers across the country, including Kroger, Publix and Meijer stores.  According to Nepra, which produces an entire line of vegan egg replacement formulations, the novel product removes the last remaining allergen (eggs) from the ingredient list. Described as “indistinguishable” from its wheat-based counterpart, the gluten-free bread has a 28-day ambient shelf life and reduced carbohydrate profile.  Nepra’s initial formula will be used in white and multigrain breads, before expanding to other gluten-free product offerings. The company says it will retain ownership of the formulation, allowing it to license or partner with …

more

Organisations and brands: