In every kitchen in France, and especially in institutional catering, the egg reigns supreme in terms of texture and flavor. It binds, makes things rise, and adds a soft, moist texture. Yet, using the most consumed protein in the world has become a real strategic challenge for buyers and managers.
Between price volatility, health restrictions, and the requirements of the EGAlim Law, the sector is undergoing a major transformation. The good news is that while yesterday's alternatives were disappointing, today YUMGO offers you a turnkey solution.
Why has switching to plant-based egg products become strategic in institutional catering?
The egg market has been experiencing unprecedented turbulence for several years. For those in the institutional catering sector, the problems are piling up:
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Instability and shortages: Volatile prices and risks of supply disruption linked to health crises.
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Logistical constraints: Complex cold storage requirements and limited shelf life, whereas plant-based solutions are suitable for ambient storage .
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Food allergies: Eggs are one of the most common allergies, especially among children. YUMGO offers allergen-free ingredients for more inclusive cooking.
Switching to a plant-based alternative to eggs is no longer just an ethical choice, it is a direct response to the challenges of sustainable institutional catering.
Addressing CSR challenges and the EGAlim Law
Integrating a high-performing plant-based egg product allows you to tick all the boxes of your CSR strategy:
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Reducing carbon footprint: Switching to plant-based products allows for a significant reduction in carbon footprint.
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Animal welfare: A concrete contribution to reducing products from intensive livestock farming.
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Protein diversification : A key solution for introducing more plant-based foods into menus with quality plant-based proteins, providing nutritional intake of protein and fiber, and a short and clean ingredient list.
Cost control and safety: YUMGO's performance in the kitchen
"Before, you had excuses. Now, you have YUMGO!" 🐣
Our French start-up has developed a range of ingredients and mixes (whole, cream, mousse, cookies, pancakes, quiche) designed by and for professionals. Unlike past solutions, YUMGO delivers delicious results without compromising on performance, proven in large-scale production.
The concrete advantages for you in institutional catering:
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Budget control: Benefit from a competitive price and, above all, the stability of supply essential for your forecasts.
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Waste reduction: Thanks to an extended lifespan and easy storage at room temperature.
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Total health and safety: A reduction in health risk (zero salmonella) and a clean-label label
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Ready to use: Our mixes allow you to make recipes (quiches, cookies, pancakes) in the blink of an eye by simply adding water, milk and/or fat.
Integrate a plant-based solution compliant with the EGAlim Law starting tomorrow
Whether you're making soft pastries with YUMGO Whole, smooth creams, or airy mousses, our products seamlessly replace eggs in your recipes and technical sheets. It's the promise of successful food inclusivity: a single dish for everyone, delicious, healthy, and low-carbon.
Ready to transform your kitchens?
Conclusion
