Plant-based egg alternatives from EggField
Discover EggField's plant-based egg alternatives – 100% plant-based, functional like eggs, with no compromise on taste or quality. Now also available through BÄKO Württemberg eG.
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EggField Protein Plus (left) and EggField Aquafaba (right) -
Plant-Based Egg Alternatives from EggField
Our natural, plant-based egg alternatives empower bakeries, pastry shops, snack producers, and the food industry to create sustainable and innovative products – without compromising on taste or quality.
Whether in cakes, brioches, meringues, biscuits, chocolate mousses, or fillings – EggField’s products fully replicate the functionality of whole egg, egg white, and egg yolk, including binding, emulsifying, foaming, and gelling. They can be used in recipes with up to 70% egg content, enabling 100% plant-based preparation of a wide variety of foods. This benefits the climate, spares animal suffering, and allows you to delight your entire customer base with high-quality, delicious products.
Our product EggField Aquafaba is ideal for foaming, emulsifying, and binding, while the additional product EggField Protein Plus takes on the gelling properties of eggs. All our products are 100% plant-based, clean label, and made in Switzerland.
Our products are now also available through BÄKO Württemberg eG, which supplies businesses in the Baden-Württemberg region.
Want to try our egg alternatives yourself?
Send us an email or come visit us directly at our booth 14.F17 in Hall 14 at iba!
