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Spanish bakery solutions company Lasenor has debuted a clean label, texturizing protein specifically designed for commercial bakery applications, in collaboration with Israeli start-up Meala FoodTech.

Meala FoodTech has launched Groundbaker, a single-ingredient pea protein solution designed to replicate the multifunctional performance of eggs in bakery applications.

Burcon NutraScience Corporation has unveiled its Puratein canola protein isolate, targeting the burgeoning egg replacement market.

Kerry has introduced an Egg Reduction Guide designed to help manufacturers calculate the financial & environmental benefits of egg reduction

Revyve has opened a facility in the Netherlands, supporting production of its new gluten-free ingredient line made from baker's yeast.

Eggs are a vital ingredient, used to thicken, stabilise, foam, emulsify and consequently enhance freshness during a product’s shelf life.