Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.

The clean label solution, ‘Lengood,’ will be presented for the first time at Food Ingredients Europe in Frankfurt, Germany, next month. It aims to provide a sustainable and cost-effective solution that can replace eggs in a wide range of bakery and pastry products.

Ingood believes that Lengood will help manufacturers to navigate current challenges presented by the egg market, such as price volatility, supply issues and sanitary issues such as the spread of avian influenza. It also aims to meet demands for environmentally sustainable, vegan-friendly and allergen-free egg alternatives.

The powder is derived from French green lentils and produced in a natural and solvent-free fermentation process. It is the result of two years of R&D work by the company, and is claimed to offer the full functionality of egg – texturizing, gelling and emulsifying – as well as reduced content of anti-nutritional factors and increased protein digestibility.

The fermentation process also improves organoleptic qualities due to the degradation of aromatic compounds, reducing bitterness and off-notes.

According to Ingood, Lengood offers a 30% cost reduction compared with using egg – 150g of Lengood combined with 850g water is equivalent to using 1kg of whole egg. Additionally, its carbon footprint is said to be 80% lower.

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