InnovoPro lunches exciting new vegan egg white replacement for plant-based desserts

InnovoPro lunches exciting new vegan egg white replacement for plant-based desserts

New vegan egg white product launches

Food tech company InnovoPro has created a ground-breaking functional egg white replacement system, called CP-FOAM™1001. The product has been specially designed for food producers and manufacturers that make desserts needing a strong and stable foamed egg white, like meringue, mousse and pavlova.

 

vegan egg white

 

The CP-FOAM™ 1001 system is made from a blend of dry ingredients based on InnovoPro’s Trademarked chickpea protein, CP-Pro 70®. It enables dessert manufacturers to completely remove egg white from recipes and replace their functionality, allowing for delicious vegan and allergen-free desserts.

 

 

The ‘egg white’ can be easily foamed with just water and sugar to create stiff peaks that are light in colour, stable when baking, and can maintain the same shape and texture of egg-based foods. Final products created using CP-FOAM™ 1001 in place of egg whites will retain the same great taste, texture, and mouthfeel as the original recipe.

 

 

 

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