Fi Europe 2025: Ingood by Olga on Lengood’s egg replacement innovation
22 Dec 2025 | Ingood by Olga
Claire Boniface, marketing & communication manager at Ingood by Olga, discusses how Lengood is shaping the future of egg replacement, ensuring price stability and resilient supply chains. She explores target food categories, scaling for sustainability, and enhancing Lengood’s performance to rival eggs in more technical applications.
Frens first report from Europe 2025 in Paris.
We're here at the Ingrid Olga stand with Claire Boniface, who is marketing and communications manager.
Welcome to you.
So my first question, how do you envision Lenggud influencing the future of egg replacement as manufacturers increasingly seek price stability and resilient supply chains?
We all know that the egg market is really under pressure.
So we know that avian flu is very hard.
We have an egg raising price and also we have a high out of stock of eggs, so it's very complicated and we have to rethink our approach because the situation is not temporary.
So that's why we have developed an innovative egg alternative.
It's a.
And I like to say that it's all in one ingredient because it can fully replace egg by providing all the functionalities of eggs, so the gelling, the foaming, the emulsifying, and also the texturizing that is very important and all without extending the ingredient list of the finished products.
It's a cleanable solution because On the market you can find egg alternative, but it's often based on a blend of plant-based ingredients and additives, so it could be complicated for manufacturers to deal with that.
And also when you replace eggs, you have to make a compromise between price or sustainability or performance, so.
With our ingredients you don't have to make a compromise.
It's a really cost effective solution with fast stability.
It doesn't compromise indulgence and it can match with the consumer acceptance, texture, and taste with delivering the right.
That's interesting.
And what would you say, where would you say this solution would have the most benefits in terms of food?
Categories of formats for the moment we have made many, many tests in applications in bakery and pastry and we successfully replaced eggs in this application.
We also know that we are working on plant-based alternative applications like sauces and dressings like egg-free mayonnaise and also on ready to.
Bakery.
We also know that can help to improve the nutritional profile of the finished products to get a better as the demand for low carbon ingredients continues to grow, how will Ingrid scale Lender while preserving its sustainability benefits from French lentil sourcing?
It's a very good question.
To combine sustainability and the scaling of our ingredients.
First, we have evaluated the carbon footprint of our ingredients, and we know that delivers 60% lower carbon footprint than conventional eggs.
So it's really a sustainable solution and it's important for the manufacturer, and we rely on the French sourcing with local partners.
And also we are experts in food fermentation.
We have already industrialized the process in our factory, and we know that it could be scalable easily because it can be.
Incorporated in a wide range of foods.
Yeah, OK.
And what next steps is Ingrid exploring to further enhance Lagood's performance so it can rival or even surpass eggs in more technical applications?
Yeah, we.
We successfully replaced egg roll in a wide range of food applications, but we know after one year of commercialization and with many extensive applications, we know that.
We have to improve its forming and gelling performance to replace egg whites, for example, in aerated or farmed desserts like meringues, for example, where egg white is very crucial.
OK, thanks for your time.
