Going egg-free with faba beans
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.
Tag: alternative ingredients
How to make egg reduction a ‘piece of cake’
Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both reducing costs and achieving consistently high performance.