Egg Replacement in Bakery
As commercial bakeries face increasing challenges with egg supply and costs, Innophos delivers a timely and effective solution. Our new LEVAIR® Egg Replace 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
- Minimizes supply chain disruptions
- Maintains volume, texture, taste & appearance
For Consumers
- Consistent product pricing
- Reliable supply
- High-quality baked goods