THE REINVENTED EGG FOR FOODSERVICE AND INDUSTRY
MORE
CONTROL.
LESS
COST.
MORE
CONTROL.
LESS
COST.
The food industry can no longer depend on a volatile, fragile ingredient with structural limitations like conventional egg.
NotEgg was developed to change that.
Cereal-based and allergen-free, with the same performance and functionality as egg (but without its risks), NotEgg is a stable, scalable solution designed to integrate seamlessly into professional kitchens and industrial facilities.
Conventional egg is exposed to seasonal fluctuations, health crises and supply variations that directly impact margins.
In 2025,
the annual average
reached €2.67/kg
(+22.9% vs 2024)
Current
egg price:
≈€0.00
vs€1.30
NotEgg price
NotEgg cuts costs by more than 50% compared with hen egg
Egg prices already exceed €2.82/kg and continue to rise.
NotEgg removes supply uncertainty and enables more stable financial planning.
NotEgg replicates
the technological
properties
of egg
From batters to savoury products, NotEgg delivers reliable performance, price stability and industrial scalability.
It integrates seamlessly into existing formulations while maintaining standard process parameters.
NotEgg
Applications
NotEgg is formulated to replicate the technological properties of egg in real production applications, across both sweet and savoury products.
Industrial bakery and pastry applications
In batters and baked goods, NotEgg provides structure, volume and moisture retention, ensuring consistent results batch after batch.
Ideal for:
- Sponge cakes
- Muffins
- Biscuits
- Laminated doughs
- Soft breads
- Industrial pastry bases
Technical benefits:
Volume and softness with moisture retention
Uniform texture batch after batch
Integration without changing production parameters
Savoury applications
In applications where egg acts as a binder and coagulant, NotEgg replicates its thermal and structural functionality.
Ideal for:
- Industrial omelettes
- Quiches and frittatas
- Battered and breaded products
- Mayonnaise and sauces
- Ready meals
Key functions:
Heat coagulation
Aerated texture with cohesion and internal structure
Stability in frying and baking
Seamless integration
into existing processes
NotEgg fits easily into existing formulations while maintaining standard production parameters.
Simple
preparation
Direct egg
replacement
in recipes
Suitable for
baking,
frying and
cooking
Adaptable
to different
production
environments
Why choose
NotEgg?
NotEgg turns the technical functionality of egg into operational efficiency, risk reduction and greater margin predictability, both in industrial environments and professional kitchens.
Benefits for industrial production
A uniform formula that ensures reproducible results batch after batch, reducing deviations and production adjustments.
Greater functional stability and lower raw material variability, optimising batch yield.
Predictable thermal behaviour in baking, frying and cooking.
Compatible with industrial lines and high-volume continuous processes.
No salmonella risk or handling of raw egg. Less complex HACCP protocols.
Benefits for foodservice
Simple preparation and direct integration into existing recipes.
Fewer storage issues and lower cross-contamination risk.
Less handling and greater stability during service.
The same texture and performance in every preparation, regardless of volume.
Technical support and guidance
Technical optimisation according to product type and process.
Tailored adaptation for bakery, ready meals or professional kitchens.
Support for industrial validation and scale-up.
Expertise in food functionality applied to real production environments.
Turn egg into
a controlled
variable
Reduce costs, eliminate volatility and maintain performance. Talk to our technical team and request your NotEgg sample:
