It doesn't always have to be the powder - egg substitutes are also a natural choice
Eggs bind, emulsify, loosen and add colour and flavour to food. Vegan alternatives? Often a challenge for caterers. There are many options - and not just in powder form.
What´s it all about?
- To what extent do egg substitute products help hoteliers and restaurateurs to operate better?
- What types of egg replacer are there?
- Why shouldn't restaurateurs label vegan?