KMC GlazeMaker 25 by Daymer
KMC’s GlazeMaker 25 provides a non-tacky, easy-to-disperse cold water prepared bakery glaze for pies, pastries, savouries and sweet treats. It is allergen free, modified potato starch without added sugars and does not carry the ‘dextrin’ label of other starch derivatives. Compatible with industrial spray systems, or manual applications, GlazeMaker 25 is an industry leading alternative […]
KMC EmulsiForm 1120 by Daymer
KMC’s EmulsiForm range of modified starches (E1450) was developed for use in emulsified products, such as mayonnaise and dressings with high oil content. EmulsiForm CM 1120 can be used in cold or hot processing. Mixing EmulsiForm CM 1120 with other ingredients or oil before adding to water will prevent lumping. Typical dosage rates are 0.3 […]
SUNBLOOM® Pro by Daymer
SUNBLOOM’s range of Sunflower Proteins are used extensively to replace egg yolk and or whole egg as part of a clean label system in bakery, emulsified sauces, meat replacement and dessert applications. Clean Label 🆑 Non-animal derived 🌱 Allergen free âś… Cost-reduction vs Egg đź’° Sunflower Protein from SUNBLOOM undergoes a proprietary defatting process to […]
Ovaprox W
Designed to replace up to 50% of egg in cakes + pancakes whilst maintain structure. OVAPROX W is an ideal solution where supply, cost, and sustainability are a concern without compromising on product quality or label integrity. Simple + clean label declaration of Wheat Flour – no label change required
Ovaprox V Fortified
Designed to replace up to 50% of egg in brownies, blondies + traybakes whilst maintain rich, indulgent texture. OVAPROX V Fortified is an ideal solution where supply, cost, and sustainability are a concern without compromising on product quality or label integrity. Simple + clean label declaration of Fortified Wheat Flour no label change required
Ovaprox V
Designed to replace up to 50% of egg in brownies, blondies + traybakes whilst maintain rich, indulgent texture. OVAPROX V is an ideal solution where supply, cost, and sustainability are a concern without compromising on product quality or label integrity. Simple + clean label declaration of Wheat Flour – no label change required
Ovaprox F
Designed to reduce egg usage in gluten free cakes + sponges whilst maintaining structure + volume. OVAPROX F is an ideal solution where allergens, sustainability and dietary preferences are a concern without compromising on product quality or label integrity. Simple + clean label declaration of Tapioca Starch, Pea Protein
Ovaprox 18
Designed to fully replace egg in cakes + sponges whilst maintaining structure + volume. OVAPROX 18 is an ideal solution where allergens, sustainability and dietary preferences are a concern without compromising on product quality or label integrity. Simple + clean label declaration of Wheat Protein
Ovaprox 14
Designed to mimic the foaming + aeration properties of egg in meringues + sponges. OVAPROX 14 is the ideal solution for replacing egg, where allergens, sustainability + dietary choices are important, without compromising on product quality or label integrity. Simple + clean label declaration of Wheat Protein, Pea Protein
Ovaprox 11
Designed to mimic the emulsification properties of egg in mayonnaises + dressings, whilst maintaining stability + mouthfeel. OVAPROX 11 is the ideal solution for replacing egg, where allergens, sustainability + dietary choices are important, without compromising on texture or label integrity. Simple + clean label declaration of Tapioca Starch, Pea Protein
Biobake™ EgR
Biobake EgR is a versatile, clean, cost-optimised, natural egg-replacement solution that delivers the functional properties of eggs in many different baking applications and with no change to final product quality.
EdenFlo™ SP3
Our unique Chlorella-based algae food ingredients are nutritionally dense whole foods, naturally high in complete protein, dietary fiber, and a source of essential vitamins and minerals. They enable you to reduce saturated fat and calories, helping you achieve valuable nutrition claims such as “High in Protein,” “Source of Fiber,” and “Lower in Saturated Fat” across multiple product categories. Elevate baked goods with improved nutrition […]