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Eggs
PoLoPo partners with CSM Ingredients to bring egg-free ovalbumin to baking market
The strategic partnership is set to help bring PoLoPo’s egg-free egg protein – grown in potatoes – to the commercial baking market.
Burcon unveils egg replacement solution amid supply issues
Burcon NutraScience Corporation has unveiled its Puratein canola protein isolate, targeting the burgeoning egg replacement market.
Ingood by Olga presents fermented lentil-based egg alternative
Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.
Every secures foundational patent for precision-fermented ovalbumin
US animal-free egg firm The Every Company has been granted a foundational patent for its precision-fermented ovalbumin.
Revyve opens new Netherlands facility, debuts gluten-free yeast-based texturizer
Revyve has opened a facility in the Netherlands, supporting production of its new gluten-free ingredient line made from baker's yeast.
Egg replacements: Harnessing natural ingredients and cutting-edge technology
Eggs are a vital ingredient, used to thicken, stabilise, foam, emulsify and consequently enhance freshness during a product’s shelf life.
Palsgaard invites partners to join €5m egg alternative project
Palsgaard and Aarhus University are inviting food manufacturers to join a new €5m project focused on developing egg replacement ingredients.
Revyve introduces egg replacement ingredient for plant-based burgers
Revye has introduced its new minimally processed egg replacement ingredient at IFT First 2024, suitable for use in clean label burgers.
