Egg-Free Bakery Formulations

Removing egg from bakery formulations changes more than the ingredient declaration because egg can contribute emulsification, aeration and matrix development. Developers therefore need to identify which functions matter in the specific bakery system and assess replacement against batter or dough behaviour as well as baked structure.

What can we help you achieve?

• Egg replacement
  For bakery products, achieving egg replacement can strengthen product performance and create a clearer commercial advantage.

• Cost savings
  Lower raw-material or processing costs can create a stronger commercial margin without weakening product appeal.

• Vegan positioning
  Removing animal-derived ingredients can open new opportunities without giving up the expected eating experience.

Our Recommended Ingredient Solution

• PisumPRO
  This ingredient can provide protein fortification in this formulation. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.