EGG REPLACEMENT SOLUTION

Our fiber-based egg replacement system specifically designed for baking applications. Engineered by Interfiber, it functions as a clean-label alternative that fully replaces eggs—with no compromise in quality—especially in muffin, brioche, and bread recipes. Key Technical Benefits: 100% egg replacement: Fully substitutes eggs in formulations like muffins, maintaining product integrity and appeal . Emulsifier-free: Eliminates the need for mono- and diglycerides (E‑471), simplifying label declarations . Texture and volume enhancement: Produces a more delicate crumb and larger volume in bakery items, with extended softness and freshness Fat reduction potential: A hybrid version allows up to 50% reduction of both eggs and fat in enriched products like brioche and burger buns, while retaining premium texture Functional Applications: Muffins and quick breads: Seamless replacement of eggs without affecting rise, texture, or taste. Enriched doughs: Supports premium-quality brioche, buns, and pastries with improved crumb structure, volume, and shelf-life. Clean-label baking: Ideal for product lines aimed at plant-based, allergen-free, or shorter label claims Performance Highlights Replaces all egg functions: structure, emulsification, aeration, and moisture retention Enables clean-label declaration by removing E‑471 from ingredient listings Enhances crumb tenderness and prolongs freshness Supports product reformulation to reduce cost and eliminate childhood allergens or animal-derived ingredients