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Flanquart SAS.
Yellow Linseed Flour
The flour is obtained by crushing of yellow linseeds.-Substitution of all or part of eggs in recipes, substitution of gluing agent for topping.-Veg...
MoreAGRANA Beteiligungs-AG
Vegan egg replacer / Agenovum
AGENOVUM is an egg substitute based on chickpea, potato and corn and is free from gluten, eggs and milk. It can be utilized for many applications i...
MoreMEGGLE GmbH & Co. KG
Baking Emulsifier: Edifett® SCP
Edifett® SCP baking emulsifiers are powdered spray-dried emulsions that can be added to various aerated cake applications. These baking emulsifiers...
MoreInterfiber Sp.z o.o.
Unicell Bamboo Fiber BF
Unicell Bamboo Fiber BF is natural insoluble bamboo fibers obtained from the fiber rich parts of mature bamboo plants. They combine the strength of...
MoreELEMENTA
Pisane™ pea protein
Pea protein isolate Min. 83% protein 100% Pisum sativum
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