MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to help bakery and pastry manufacturers reduce their reliance on eggs and eliminate emulsifier E-471 from selected formulations.
The partnership brings together MOA Foodtech’s fermentation-derived ingredients and Espiga I+D’s specialist bakery application expertise, offering manufacturers a practical route towards cleaner-label products.
The collaboration focuses on MOA Q5, a yeast-based ingredient designed to provide egg replacement and emulsifying functionality. It comes as manufacturers face continued egg price volatility, supply chain disruption and growing demand for simpler ingredient declarations.
Fermentation Technology Supports Cleaner Labels
MOA Q5 is produced through biomass fermentation using starch-rich industrial by-products. Its development is supported by Albatros, MOA Foodtech’s proprietary artificial intelligence platform, which helps optimise fermentation processes and ingredient functionality.
According to the company, MOA Q5 has been validated in bakery, pastry and pasta applications as an egg replacer, emulsifier and alternative to E-471.
The ingredient can be declared as yeast on product labels, is non-GMO and, according to MOA Foodtech, does not require Novel Food classification. However, it contains gluten, meaning allergen labelling requirements must be considered.
Bosco Emparanza, CEO of MOA Foodtech, said: “By partnering with Espiga I+D, we make it easier for manufacturers to validate and adopt next-generation fermentation ingredients.”
Testing Under Real Production Conditions
Espiga I+D specialises in applied research, product development and technical validation across the bakery and cereal value chain.
Its pilot-scale and semi-industrial production facilities enable manufacturers to assess ingredient performance under conditions closer to commercial production.
Through the alliance, bakery businesses will gain access to MOA Q5 samples, pilot formulations and specialist application support, helping them evaluate egg reduction and E-471 replacement without compromising product quality or processing performance.
Maite Cabodevilla, Head of New Developments and Applications at Espiga I+D, said the partnership would support the development of functional, innovative and sustainable ingredients.
The collaboration aims to accelerate ingredient adoption by connecting fermentation innovation with practical manufacturing expertise, helping industrial bakers address cost pressures, formulation challenges and changing consumer expectations.
