Egg Replacers for Bakery

Alleggra’s whole egg replacers offer large-scale industrial bakeries a simple-to-use, cost-effective substitute for whole egg (liquid, dried or frozen). This core technology is a dry blend made from all-natural ingredients, and contains (non-GM) soy protein, vegetable oil, egg white, whey protein.

Using Alleggra's egg replacers offers several significant advantages:

• Lower ingredient cost - typically 20% cheaper than whole liquid egg
• Price stability over the short, medium and long term offering you peace of mind in long term manufacturing contracs
• Processing efficiencies as Alleggra is an ambient stored dried mix and requires no specialist handling on refrigeration equipment

• Nutritionally improved finished products - with zero cholesterol and 60% less saturated fat compared to eggs

Read more about Alleggra's range of products for bakery