Wajko – a functional, plant-based egg replacer
Wajko is a versatile, functional egg substitute made from plant-based ingredients, suitable for small artisan bakeries and pastry shops as well as large companies. With Wajko, you can safeguard your production in the event of an egg shortage or optimize costs associated with frequent increases in egg prices. Wajko solves a number of problems faced […]
AQUAFABA
quafaba is the liquid obtained from cooking chickpeas. While home cooks have been experimenting with it for years, results can often be inconsistent. VERY AQUAFABA takes this natural base and transforms it into a professional ingredient: filtered, refined, and standardized for reliable performance in every batch. Neutral in taste, clean-label, and easy to handle, it’s […]
AQUAFABA POWDER
VERY AQUAFABA in powder form
Leaf Rubisco Protein
Our natural, clean label Rubisco is highly pure (90%+) and neutral, with a strong nutrition and functionality profile. Nutritionally, Rubisco is highly digestible and contains a well-balanced profile of all nine essential amino acids, comparable to egg white’s PDCAAS score of 1.00. Unlike egg, however, Rubisco is non-allergenic, making it suitable for allergen-conscious reformulation. Functionally, […]
ovaprox T
Designed to replace up to 50% of egg in cakes + muffins whilst maintaining structure. OVAPROX™ T is an ideal solution where supply, sustainability and egg price volatility are a concern, without compromising on product quality or label integrity. Simple + clean label declaration of Wheat Starch, Wheat Flour, Wheat Protein
Adventure
Yeast protein and fiber that brings structure, creates stretch and elasticity, plus boosts taste. Key uses include: – Emulsifier and stabilizer for sauces and dairy alternatives – Stretch and stability in (cheese) appetizers – Balancing the flavor in meat and dairy alternatives – Fiber formation in high moisture extruded products Available in powder form. Neutral […]
Vitality
Yeast protein that forms gels, emulsifies and foams, replacing eggs, potato protein and additives. Key uses include: – As an emusifier and stabilizer for sauces, soups and dressings – Providing structure and volume to baked goods – Enhancing structure and crunchiness for savory appetizers – Giving texture and binding to meat hybrids and substitutes. All […]
Textrion PROGEL 800
Textrion™ PROGEL 800 is a whey protein concentrate derived directly from milk, specially designed to build texture in food applications. Textrion™ PROGEL 800 has exceptional water binding, texturizing and gelling characteristics.
FABUMIN powder
FABUMIN powder is a highly concentrated, for easy integration into industrial processes. Its controlled particle size and low water activity support consistent hydration, fast dispersion in both cold and hot systems, and reproducible batch‑to‑batch performance. The powder offers a defined foaming and emulsification profile, enabling formulators to fine‑tune texture, overrun and stability in applications such […]
KMC GlazeMaker 25
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
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
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 ✅ Cost-reduction vs Egg 💰 Sunflower Protein from SUNBLOOM undergoes a proprietary defatting process to […]