Ingood by Olga has announced the launch of LENGOOD^®, an innovative fermented lentil powder that can fully or partially replace eggs in a wide range of bakery and pastry products. This ingredient has been developed for bakery and pastry manufacturers to meet the rising cost of eggs.

Why replace or reduce egg incorporation?
The global egg replacement ingredients market size was valued at USD 1.3 billion and is estimated to grow at a CAGR of over 6.5% from 2023 to 2032 (Global market insights). With nearly 1 in 3 consumers looking to reduce their egg consumption (Innova Health & Nutrition Survey 2023), this growth could exceed these estimates due to the economic, health and social tensions and challenges facing the egg market. These include:

• Price volatility and supply issues: Eggs are one of the food products with the highest price increase. According to Eurostat, the price of eggs in the EU in January 2023 was on average 30% higher than in 2022.
• Sanitary issues: the egg market is subject to recurrent and unpredictable sanitary crisis (avian flu)
• Ethical reasons: In response to growing consumer demand and upcoming regulatory changes, it is important to offer products that respect animal welfare by making them plant-based or reducing the amount of egg incorporated to formulate products without eggs or with eggs from non-caged hens.
• Health reasons: egg is an allergen
• Environmental reasons: Using more plant-based ingredients is necessary to reduce the end product's carbon footprint.

What is LENGOOD^®, Ingood by Olga's egg replacer solution?
LENGOOD^® is a new and innovative ingredient: a fermented lentil powder. It is derived from French green lentils from a French partner and obtained by fermentation, a natural and solvent-free process.

LENGOOD^® is a natural, plant-based ingredient ideal for the formulation of egg-free bakery and pastry products! After two years of work, our R&D team has succeeded in fermenting the lentil powder. The fermentation brings new properties, such as the improvement of functional characteristics that allow LENGOOD^® to offer the full functionality of the egg and the improvement of nutritional quality (reduced content of anti-nutritional factors and increased protein digestibility). Fermentation also improves organoleptic properties with the degradation of aromatic compounds that reduce bitterness and off-notes.

What are the advantages of replacing eggs with LENGOOD^®?

• LENGOOD^® offers all the functionalities of egg (texturizer, emulsifier, and gelling agent) while being 30% more economical than egg.
• As eggs represent 30 to 35% of the cost of cake dough, it optimizes raw material costs.
• Its incorporation does not modify the process.
• It is soluble and is easy to implement thanks to its defined equivalence: 150g of LENGOOD + 850g of water = 1kg of whole egg.
• In addition to its functional properties, it preserves the taste, texture and appearance of the products thanks to its neutral taste and color obtained by fermentation.
• It allows the replacement of egg without compromising organoleptic qualities and by improving preservation.
• LENGOOD^® also improves nutritional qualities: it's a non-allergenic solution that contributes to improving the nutritional value of the finished product thanks to its fiber and protein-rich composition.
• Produced in a sustainable way, it also reduces the carbon footprint: LENGOOD^® has a carbon footprint 80% smaller than that of an egg, contributing to a better eco-score of the finished product.
• Finally, LENGOOD^® is a clean-label ingredient that contributes to an "E"-free ingredient list with its name "fermented lentil powder". As a bonus, its legal name adds value to the finished product thanks to the good perception of lentils (France's favorite plant-based source, according to a survey conducted by Protéines France in 2022) and fermentation.

LENGOOD^® can be used in a wide range of applications: leavened dough (brioche, buns, doughnuts...), cake, stirred cake, pastry cream, flan, cheesecake, etc.

Discover LENGOOD^® at Food Ingredients Europe in Frankfurt (booth 1.3G84)

or learn more here