At EggField we develop highly functional and clean label ingredients made from plants to replace the egg in consumer products with better plant based solutions. We are supporting food industry partners in recipe and product innovation in their transition to a more plant based offering. Our range includes multiple products which can be used for binding, foaming, emulsifying or applications that require gelation. Our products are used by customers for categories such as dessert, baking, cooking, sauces and dressings or wherever an alternative for whole egg, egg white or egg yolk is needed.

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