Palsgaard seeks partners in ambitious project to pioneer plant-based alternatives to egg ingredients

Palsgaard and Aarhus University are inviting food manufacturers to collaborate on a project to develop new plant-based replacements for egg ingredients. The €5 million PIER ("Plant-based food ingredients to be egg replacers") project aims to replace 10% of the eggs used globally as ingredients in food products such as baked...

Could plant-based egg, OGGS Aquafaba, be the answer to bakery manufacturers' sustainability goals?

OGGS AQUAFABA OFFERS MANUFACTURERS A HEALTHIER, MORE SUSTAINABLE ALTERNATIVE TO EGGS Could OGGS® Aquafaba, the plant-based egg alternative, be the answer to reducing the bakery industry's carbon footprint? With increasing demands for large manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based...

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