Alfalfa - the latest alternative to eggs?

The Foodstuffs South Island co-operative, uniting over 200 stores in New Zealand, is testing Leaf Rubisco protein as a functional egg substitute in commercial baked goods. This is the first large-scale test of such an ingredient in the country's retail market, reports Food Ingredients First. The revival of rapeseed: Farmers from Dobrudja have doubled the acreage Within the initiative, protein extracted from alfalfa is used in cakes, muffins, and other baked goods, where eggs traditionally provide structure, volume, and binding properties. The ingredient is positioned as a direct and functional substitute for chicken eggs, requiring minimal changes to recipes and the technological process. This is a local innovation with the potential to change the way some baked goods are produced by diversifying ingredient sources, commented Daniel Te Raki, "Bread Production Manager" at Foodstuffs South Island. According to the developers, the emulsifying and gelling properties of alfalfa protein ...