Features:
- The first plant-based egg replacement that tastes, looks, and functions like an ordinary egg, but is entirely made with plants
- Now available to all U.S. foodservice operators and food manufacturers
- Developed for specialty baking
- Comes in powder form with high yields that offer efficient, safe handling and storage, and a reliable and cost-effective solution
- Great for cakes, muffins, cupcakes, cookies, pancakes, waffles, pasta, mayo, dressings and binding
- Crafted from plant proteins to work like an ordinary egg in any baking recipe
- Formulated for baking, with emulsifiers and stabilizers for perfect texture, every time
Contact: Zero Egg
www.zeroeggfood.com