Reformulation strategies: Egg reduction solutions

Global supply volatility and rising interest in plant-forward eating, has accelerated the shift toward egg reduced and egg free formulations. Stabilisers, emulsifiers, and protein systems can replicate the structure, aeration, and richness of eggs - offering reliable performance, allergen reduction, and sustainability benefits.

New Zealand egg-free meringue with davidson plum flavoured topping

Our egg-free meringue showcases how functional systems and flavour innovation can come together to deliver a light, airy texture with delicate sweetness, maintaining volume and stability without traditional egg component. 

Topped with Davidson plum syrup, this dessert brings vibrant flavour and a native twist with every drizzle. 

Prototype highlights 

• Meringue: egg-free 
• Davidson plum topping: Flavour enhanced 

Australian moist eggless cupcake

The eggless cupcake delivers the indulgent taste and soft crumb consumers expect, without compromise. Formulated to maintain structure, moisture and mouthfeel, it demonstrates how functional systems can replace eggs in formulation while preserving sensory performance.

Prototype highlights 

• Cupcake: Egg free formulation with maintained texture and volume

With our technical expertise, we help manufacturers create egg-free formulations that deliver indulgence, performance and resilience in today’s evolving market.