Egg Alternative in Bakery
As commercial bakeries face increasing challenges with egg supply and costs, Innophos delivers a timely and effective solution. Our innovative Egg Alternative solution offers a cost-effective alternative while maintaining the volume, texture, taste, and appearance of baked goods.
Designed for full or partial replacement of egg yolk and whole eggs, it seamlessly integrates into applications such as yellow cake, sponge cake, pound cake, donuts, and muffins—ensuring consistent quality and performance. Contact us for help with your baking formulation.
Designed for full or partial replacement of egg yolk and whole eggs, it seamlessly integrates into applications such as yellow cake, sponge cake, pound cake, donuts, and muffins—ensuring consistent quality and performance. Contact us for help with your baking formulation.
Our Value Proposition
For Manufacturers
- Reduces cost
- Ensures consistent supply
- Maintains volume, texture, taste & appearance
For Consumers
- Alternative egg products
- Consistent product pricing
- High-quality baked goods