Ingood by Olga, a French plant-based ingredients company, has introduced LENGOOD, a fermented lentil powder for egg-free bakery and pastry products. The product is derived from French green lentils and developed through a natural, solvent-free fermentation process.

LENGOOD acts as a texturizer, emulsifier, and gelling agent, allowing manufacturers to replace eggs partially or entirely in various baked goods. It can be used in leavened dough for brioche, buns, doughnuts, cakes, pastry creams, flans, and cheesecakes, maintaining taste, texture, and appearance without compromising organoleptic qualities.

The company claims LENGOOD offers functional, nutritional, economic, and environmental benefits. It claims to be 30% more economical than conventional eggs for bakery and pastry products and has an 80% smaller carbon footprint. Additionally, it provides fiber and protein, with increased protein digestibility and reduced anti-nutritional factors due to the fermentation process.

Analyst QuickTake: Increasing retail prices of eggs due to continued bird flu outbreaks in the US and increasing consumer demand has led to developing egg replacement products. Over the past few months, several egg-replacement product launches have occurred from companies like Eat JUST , Revyve , and Awevo Foods , offering enhanced textures, improved binding and gelling capabilities, and clean-label solutions.