If you are unable to view this message correctly, click here
Provided by
ADVERTISEMENT
Clicking on any links will direct you to the advertiser's website
Hop on trend: Egg-free baking with faba bean protein
Looking for a plant-based egg alternative that is affordable, sustainable and offers great technical advantages? Faba bean protein offers excellent emulsification and foaming properties, ensuring stable, airy textures and delicious results in bakery applications.
Consumers worldwide are already getting on board by actively reducing their egg consumption from industrial farming for a wide variety of reasons.
