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13 - 16 February 2019 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2018
Zoom product LOGO_EGG-SUBSTITUTES - for gastronomy manufacturer

EGG-SUBSTITUTES - for gastronomy manufacturer

LOGO_EGG-SUBSTITUTES - for gastronomy manufacturer

EGG-SUBSTITUTES - for gastronomy manufacturer

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How do you define a good egg substitute?

you expected a proper egg substitute to cover the whole range of egg characteristics. Which means not only very good binding ability, a strong colour and a classic harmonic taste, but, above all, like typical for a real egg: the whip-ability - only then it is a good plant-based egg!

MyEy® is still the only BIO- and VEGAN-certified egg substitute with the full range of functionality. An important advantage in practice: increased food safety and long shelf life.No other product comes this close to the “real” egg.

The field of application of MyEy® is broadly diversified and ranges from foam mass, whipping, vegan baking, thickening, loosening up to vegan egg dishes and vegan fried eggs. MyEy® is not only free of cholesterol and animal fats, but also soy-free. MyEy® is experiencing a steadily increasing interest, as some dishes could not be prepared purely plant-based until recently.

VOLLEY - the real eggreplacer

LOGO_VOLLEY - the real eggreplacer

EyWeiß - eggwhite substitute

LOGO_EyWeiß - eggwhite substitute

EYGELB - yolk substitute

LOGO_EYGELB - yolk substitute

EGG SEASONING

LOGO_EGG SEASONING
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