Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required properties and allow for sustainable solutions.
Driven by the consumer shift towards more sustainable, plant-based diets, the bakery industry is looking for ‘egg-less’ solutions. According to recent figures, more than one third of consumers worldwide are trying to reduce their consumption of products containing eggs from industrial farming and 13% do not eat them at all. In addition to the need to serve people who are egg-intolerant or vegan, unstable and rising egg prices are also fuelling the search for alternative ingredients.
