Our broad egg replacement expertise is unrivalled on the bakery ingredient market. In other words, we can meet all your needs, whether you are looking to replace part or all of the egg in your recipe. Whatever your preference, we guarantee to reduce your raw material costs.

We replace egg directly with our functional milk proteins – proven to make bakery products at least as delectable as egg-based recipes. In cakes, our solutions may even improve their fresh-keeping quality.

Ease of use and a long microbiological shelf life at room temperature make our functional milk proteins a strong, all-round alternative to liquid and powder egg.

• 100% natural
• Declarable as milk protein or whey protein concentrate
• Low-fat, low-calorie egg replacers
• Up to 20% saving on egg costs
• 18-month shelf life