Company insight
ngood by Olga is pleased to announce the launch of Lengood, an innovative fermented lentil powder that can replace eggs in a wide range of bakery products. This ingredient has been developed specifically for bakery and pastry manufacturers to meet the rising cost of eggs. The global egg replacement ingredients market size has been valued at $1.3bn and is estimated to grow at a CAGR of over 6.5% from 2023 to 2032. With nearly one in three consumers looking to reduce their egg consumption, this growth could exceed these estimates due to the following economic, health and social reasons: ■ 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 issues: in response to growing consumer demand and upcoming regulatory changes, it is important to offer products that respect animal welfare by making plant-based product or by reducing the amount of egg incorporated, to formulate products either without eggs or with eggs from non-caged hens.
■ Health issues: egg is an allergen. ■ Environmental issues: there is a need to reduce the carbon footprint of the product by using more plant- based ingredients.
Lengood is derived from French green lentils and obtained by fermentation, a natural and solvent-free process. Lengood is a natural, plant-based ingredient, ideal for the formulation of egg-free and bakery and pastry products!
Ingredients Insight /
www.ingredients-insight.com
Let’s discover Lengood I
With the global egg replacement ingredients market growing, and consumer demand increasing at a remarkable rate, the market is crying out for products to plug the gap. Ingood by Olga are at the forefront of innovation with Lengood, a fermented lentil powder that is a plant-based, sustainable and cost-effective solution for egg replacement.
Lengood is derived from French green lentils and obtained by fermentation.
After two years of work, the R&D team succeeded in fermenting the lentil powder. The fermentation brings new properties such as the improvement of functional powers, which allows 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. Lengood offers all the functionalities of egg (texturising, emulsifying and gelling) while being 30% more economical than egg. As eggs represent 30–35% of the cost of cake dough, it optimises raw material costs. Interestingly, less Lengood than eggs is required in recipes due to its superior functional properties compared to eggs. 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 colour obtained by fermentation. Lengood improves nutritional quality:
it’s a non-allergenic solution that improves the nutritional value of the finished product thanks to its fibre and protein-rich composition. Produced according to a sustainable approach, 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.
Lengood is a clean-label ingredient that contributes to an ‘E’-free ingredient list with its name ‘fermented lentil powder’. As a bonus, it adds value to the finished product thanks to the good perception of lentils (France’s favourite 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 etc), cake, stirred cake, pastry cream, flan and cheesecake and many more. ●
www.ingoodbyolga.com/en 29
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