Eggs are one of the most widely used foods in cooking, both sweet and savory. They are also the most widely consumed animal protein in the world. However, they are also one of the main food allergens, especially among children.
Today, more and more professionals in the catering, pastry, and food industries are looking to adapt their recipes to make them accessible to people with egg allergies or sensitivities. This is where Yumgo comes in.
Eggs: a major allergen, often underestimated
Egg is one of the 14 allergens that must be declared in the European Union. It contains several proteins that can trigger allergic reactions, even at very low doses.
The populations most at risk are:
Children: Egg allergies are one of the most common in young children.
People suffering from multiple allergies.
Consumers wishing to avoid eggs for ethical or digestive reasons.
School canteens, hospitals or public establishments subject to precautionary obligations.
Following this observation, Yumgo created the first real range of plant-based substitutes to replace eggs in all recipes.
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Yumgo: the solution to egg allergies
Yumgo was developed to meet the food safety and performance requirements of professionals. It is a plant-based egg substitute, egg-free, dairy-free, gluten-free, and free of major allergens (in the whole egg, egg white, or egg yolk).
Our commitments:
- 100% plant-based and clean label formulations.
- Easy to use, precise dosage, consistent results.
- Perfectly suited to collective kitchens, schools, hospitals, catering.
- A safe alternative for people with egg allergies.
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What recipes can be made with Yumgo to replace eggs?
Yumgo replaces eggs in all recipes:
Pastries: madeleines, brownies, cakes, tarts, creams, meringues
Savory recipes: sauces, flans, quiches*(*presence of gluten in our Quiche Mix)...
Industrial products: biscuits, brioches, baking dough
Conclusion