Our customers
Yumgo, the professional solution professionals for cooking without eggs, cheaper and more delicious.
It all starts with a simple BUT AMBITIOUS idea:
What if we replaced the eggs in the recipes?
Keeping the same texture, the same deliciousness but plant-based, allergen-free, and good for the planet. This idea was born from the meeting in 2019 between Anne Vincent and Rodolphe Landemaine, baker-pastry chef and founder of Maison Landemaine bakeries andLand & Monkeys plant-based bakeries.
Yumgo's mission: to develop a range of tasty, economical and simple egg alternatives. All plant-based.
"With Yumgo, you can create without eggs, without stress, but always with taste. That's the real challenge: to delight, without compromise."
Moulaye Fanny, 1-star Pastry Chef
A bakery with a positive impact
Land & Monkeys is the first 100% plant-based bakery with a positive impact, with the mission of bringing plant-based food into everyday life without changing habits.
The story of Land and Monkeys is also the one that inspired the creation of Yumgo, that's how Rodolphe Landemaine came up with the idea. At first, he came up against the main difficulty in developing plant-based recipes: finding a way to replace eggs. That's when Yumgo was born: the first real plant-based solution to replace eggs in recipes.
Land & Monkeys - The first 100% plant-based positive impact bakery
Land & Monkeys is the very origin of Yumgo: it was while trying to veganize his recipes that Rodolphe Landemaine identified the absence of a reliable and gourmet solution on the market. The challenge was twofold: to preserve the texture and taste of bakery products, while going 100% plant-based. Yumgo is the solution he built, for Land & Monkeys, and for all professionals facing the same challenge.
Snacking & Fast Food - International Chains
Fast-food chains have adopted Yumgo to offer plant-based desserts in snack format: mousses, cookies, ready-to-use. The challenge: to meet a growing international clientele demanding plant-based options, without burdening kitchen processes. Yumgo allows them to expand their plant-based offering in a simple, reliable, and delicious way.
Institutional catering - School canteens
A contract catering operator integrated Yumgo to reformulate its mousses and creams served in school canteens.
The objective: to simplify ingredient lists, meet nutritional and allergen requirements, without sacrificing taste. The result: accessible, delicious, and sustainable plant-based desserts, at a cost compatible with the budgetary constraints of school catering.
Industrial biscuit factory
A food manufacturer replaced eggs with Yumgo in their cookie production. The switch to plant-based had to be seamless: same texture, same taste, same yields. The benefits were confirmed on three points: reduced raw material costs, equivalent technical results, and stability of supply in the face of egg market fluctuations.
A responsible bakery and pastry chain
Landemaine House is a Parisian bakery and pastry chain, which advocates the values of French artisanal know-how combined with high-quality products, and which seeks to promote responsible eating.
Maison Landemaine bakeries have called on Yumgo to make some of their recipes plant-based, in order to promote more responsible eating while preserving product quality and traditional know-how.
Our partner distributors in France
To make our plant-based solutions accessible to all professionals, we rely on a network of dedicated distributors in France. These partners play a key role in promoting Yumgo to artisans, chefs, bakers, manufacturers, and restaurant operators.
Thanks to them, our egg substitutes and plant-based alternatives are available in specialized distribution channels, responsive and attentive to market needs. Together, we contribute to changing practices towards more responsible eating , without compromising on quality or technical performance.
