Vegan Egg Replacer Provides Same Taste and Texture for Bakery Applications
11 Jan 2017 | AGRANA
Austrian food company Agrana have launched a vegan egg substitute for the bakery sector called Agenovum 22.070 – it can be used to make light, fluffy waffles, pancakes and cookies. 50g of dry solid is the equivalent to one whole egg. Speaking with FoodIngredientsFirst, Gabor Klauser, MBA, Food and Ethanols at AGRANA said: “Many customers are appreciating our new product when looking to replace egg in various bakery applications. Agenovum 22.070 is a vegan certified ingredient, which allows our consumers to enter into higher quality food segment for vegan bakery, which has been challenging in the past.”
