Natural Emulsifier Binder Egg Yolk replacement

Drop in replacement for Egg Yolk, Egg Yolk Powder, Methyl Cellulose, Polyglycerol Esters Of Fatty Acids, Hydroxypropyl Methylcellulose, Caseinate Sodium, Cellulose Gum, Citrus Fiber, Cassia Gum, Hydroxypropyl Cellulose, Gelatin, Rapeseed Lecithin, Microcrystalline Cellulose, Soy Lecithin or Cellulose

Value
1) clean label: natural, plant based/ animal free, reduction of E-numbers, reduction of number of ingredients; 2) healthy: more protein (50%), more fiber (11%), other fat (14%), less salt due to umami taste working; 3) sustainable: 1% footprint for animal based protein on land use, water use and carbon and 4) And of course, the same or better cost in use and stability in supply in a highly volatile egg chain is the reason to move. We made some applications where we were able to replace more ingredients with our product: stabilizer, colorant, salt, protein source and emulsifier.