Ingood by Olga will present an innovation at the Food Ingredients Europe in Frankfurt (booth
1.3G84) : LENGOOD®, a fermented lentil powder: A plant-based, sustainable and cost-effective egg replacement solution
Olga are pleased to announce the launch of LENGOOD®, an innovative fermented
lentil powder that can fully or partially replace eggs in a wide range of bakery & pastry products. This
ingredient has been developed for bakery and pastry manufacturers to meet the rising cost of eggs.
Why replace or reduce egg incorporation?
The global egg replacement ingredients market size was valued at USD 1.3 billion and is estimated to
grow at a CAGR of over 6.5% from 2023 to 2032 (Global market insights). With nearly 1 in 3
consumers looking to reduce their egg consumption (Innova Health & Nutrition Survey 2023), this
growth could exceed these estimates due to the economic, health and social tensions and reasons
facing the egg market. These are the following:
– Price volatility and supply issues: Eggs are one of the food products with the highest price
increase. According to Eurostat, the price of eggs in the EU in January 2023 was on average
30% higher than in 2022.
– Sanitary issues: the egg market is subject to recurrent and unpredictable sanitary crisis (avian
flu)
– Ethical reasons: in response to growing consumer demand and upcoming regulatory
changes, it is important to offer products that respect animal welfare by making plant-based
product or reducing the amount of egg incorporated to formulate products without eggs or
with eggs from non-caged hens.
– Health reasons: egg is an allergen
– Environmental reasons: there is a need necessary to reduce the carbon footprint of the
product by using more plant-based ingredients.
What is LENGOOD®, our egg replacer solution?
LENGOOD® is a new and innovative ingredient: a fermented lentils powder. It is derived from French green lentils coming from a French partner and obtained by fermentation, a natural and solvent-free process. LENGOOD® is a natural, plant-based ingredient, ideal for the formulation of egg-free bakery & pastry products!
After two years of work, our R&D team has succeeded in fermenting the lentil powder. The
fermentation brings new properties such as the improvement of functional powers, which allows
LENGOOD® to offer the full functionality of the egg, the improvement of nutritional quality (reduced content of anti-nutritional factors and increased protein digestibility). Fermentation also improves organoleptic properties with the degradation of aromatic compounds that reduce bitterness and off-notes.
What does LENGOOD® replace the egg for?
LENGOOD® offers all the functionalities of egg (texturizer, emulsifier and gelling agent) while being
30% more economical than egg. As eggs represent 30 to 35% of the cost of cake dough, it optimizes
raw material costs.
Its incorporation does not modify the process. It is soluble and is easy to implement thanks to its
defined equivalence: 150 g of LENGOOD + 850 g of water = 1 kg of whole egg.
Read more latest industry news and developments in our free to download magazine.
Never miss a story… Follow us on:
International Bakery
@int_bakery
@Bakeryint
Media contact
Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
