Beyond the Shell: Cracking the Code of 2026 Egg-Free Formulations
May 2026
This technical paper explores a Biolev high-performance yeast-based functional ingredient designed to replace eggs in bakery and sauce formulations. By leveraging specific protein fractions and emulsifying properties, Biolev PlusWall30 maintains structural integrity, aeration, and mouthfeel while addressing clean label demands, allergen reduction, and price volatility in food applications.
This Technical Paper is brought to you by Biolev by Levapan.
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