AGENOVUM® is suitable for a variety of applications in the sweet bakery sector as well as for pancakes, cookies, spaetzle and crispy breadcrumbs.
Why produce without Eggs? Whether from an ethical perspective or from a health point of view – there are many reasons to refrain from eating eggs, be it due to a vegan diet, the salmonella or cholesterol issue or an existing chicken egg allergy. Egg allergy is the second most common childhood allergic disease after milk allergy. The main allergens are found in egg white and are called ovomucoid and ovalbumin. They can trigger violent allergic reactions in affected people. The only way to relieve pain is to avoid allergens. The chicken egg is excluded from the diet and can be replaced by AGENOVUM® in many recipes!
- No microbiological contamination
- Versatile applications
- Storage without cooling
- Increase in shelf life
- Egg-free products can be produced
- Cost reduction
- Bakery products