Name: Free-from and vegan formulation to replace eggs in bakery
Uploaded: 2019-12-12T00:00:00+00:00
Duration: 5 min 14 s
Description: Veganism is on the rise globally, but is particularly pronounced in industrialized nations, according to Wacker’s Verena Klaus. At Fi Europe, Wacker presented some of its plant-based solutions that work synergistically to emulate the complex function of an egg. Also in the vegan space, Wacker’s alpha-dextrin branded as Cavamax W6 can offer health benefits when combined correctly with starch.

Industry news
Industry news
All news
Business
New product development
Nutrition & health
Packaging & processing
Personal care & cosmetics
Policy & regulation
Research & science
Tech & innovation
Trending now
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
New year menus target GLP-1 users seeking high protein and low carb options
How the US takeover of Venezuela could reshape F&B supply chains
Category news
Category news
Alcoholic beverages
Animal feed
Bakery
Cell-based
Cereals
Child nutrition
Colors
Confectionery
Dairy
Desserts & ice cream
Fibers
Flavors
Fruit & vegetables
Functional ingredients
Hot drinks
Infant nutrition
Meat, fish & eggs
Plant-based
Proteins
Ready meals
Snacks
Soft drinks
Soups & sauces
Spreads
Sugar & sweeteners
Texturizers
Reports
Reports
Key interviews
Special reports
Technical papersNEW
Trending now
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
New year menus target GLP-1 users seeking high protein and low carb options
How the US takeover of Venezuela could reshape F&B supply chains
Key trends
Key trends
All key trends
Trend analysis
Ingredient focus
Product innovation
Trending now
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
New year menus target GLP-1 users seeking high protein and low carb options
How the US takeover of Venezuela could reshape F&B supply chains
Multimedia
Multimedia
All multimedia
Videos
Webinars
Trending now
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
New year menus target GLP-1 users seeking high protein and low carb options
How the US takeover of Venezuela could reshape F&B supply chains
Journal
Journal
Access all Editions
Advertising options
Subscribe now
Editorial enquiries
Latest editions
Powerhouse Protein
Elevated Dairy Experiences
Snacks Reimagined
Strides in Wellness
Events
Events
Event listing
Event previews
Event reviews
Trending now
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
New year menus target GLP-1 users seeking high protein and low carb options
How the US takeover of Venezuela could reshape F&B supply chains
Suppliers
Suppliers
Supplier profiles
Trending now
December in review: EUDR revision, Barry Callebaut spin-off speculation, UK caged farming reform
New year menus target GLP-1 users seeking high protein and low carb options
How the US takeover of Venezuela could reshape F&B supply chains

Home

Videos

Free-from and vegan ...

Free-from and vegan formulation to replace eggs in bakery

12 Dec 2019 | Wacker

Veganism is on the rise globally, but is particularly pronounced in industrialized nations, according to Wacker’s Verena Klaus. At Fi Europe, Wacker presented some of its plant-based solutions that work synergistically to emulate the complex function of an egg. Also in the vegan space, Wacker’s alpha-dextrin branded as Cavamax W6 can offer health benefits when combined correctly with starch.

More videos

Video02:44

Fi Europe 2025: ClonBio’s barley protein concentrate launches for human nutrition

ClonBio is ready to supply its barley protein concentrate worldwide. The high-protein and high-fiber powder is valorized from the biofuel industry, where ClonBio is a major player. Enda Ryan, CEO at the company, explains how the...

Video04:54

Fi Europe 2025: Carbery on functional whey protein and GLP-1 nutrition

Fiona Rawlinson, head of marketing for Nutrition at Carbery, discusses the standout benefits of Carbelac functional whey protein for reducing fat while maintaining creaminess and taste. She also explores its role in enhancing...

Video04:34

Fi Europe 2025: Avebe showcases clean-label dairy and plant-based solutions

At Fi Europe 2025, Meleknur Tüzün, Segment Manager at Avebe, showcased Etenia, a clean-label milk fat replacement for yogurt and cream cheese. She also highlighted PerfectaSOL, a potato-derived starch replacement that supports...

Video04:51

Fi Europe 2025: Ingood by Olga on Lengood’s egg replacement innovation

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,...

Video03:41

Fi Europe 2025: Angel Yeast showcases cocoa-reduction and high-protein concepts

Winston Sun, the global product manager for Angel Yeast Europe, told us about the company’s latest cocoa-reduction solutions and high-protein concepts using fermented yeast proteins at this year’s trade show. Highlights included...

Video06:45

FI Europe 2025: Lapi Gelatine and Juncà Gelatines on building trust through transparency

Giuseppe Rostiti (Lapi Gelatine) and Sergi Camara (Juncà Gelatines) discuss their shared vision of transparency and trust in the gelatin industry. Discover how their brand values shaped their FI Europe 2025 stand design, drive...