The plant-based egg alternative from EggField replaces chicken egg as an ingredient wherever binding, foaming, emulsifying capability, and gelling of egg white or whole egg are desired and/or when egg needs to be replaced for health reasons or due to sustainability considerations.
The plant-based egg alternative from EggField replaces chicken egg as an ingredient wherever:
- binding
- foaming
- emulsifying capability
- and gelling
of egg white or whole egg are desired and/or when egg needs to be replaced for health reasons (e.g., allergens, salmonella) or due to sustainability considerations.
The egg alternatives are 100% plant-based, can often be used in smaller quantities than chicken eggs (typically 80-90% of the egg amount), and contain no preservatives.
EggField One Aquafaba, which is also available as an organic product, is ideal for foaming, binding, or emulsifying, for example, for making spaetzle, chocolate mousse, or meringues.
EggField Plus can be used as a natural gelling agent along with EggField One Aquafaba in various baking applications such as quiches, fruit tarts, muffins, or cakes.
