innovative ingredients
designed to replace eggs
in bakery and pastry
Replacing eggs in bakery and pastry
requires great expertise.
Each application relies on different egg properties. There is no single solution that can replace eggs while maintaining optimal performance.
With Tamalga®, we have combined microalgae with other plant-based ingredients to replicate the desired properties and meet all applications: Thickening, Binding, Emulsifying, Foaming, Coagulating, Gelling.
Our egg alternative delivers great taste!
See for yourself !
Plant-based bakery and pastry,
with no compromise
At Algama, we understand the high standards of artisanal and industrial bakery and pastry professionals. That’s why we’ve developed tailor-made plant-based solutions that precisely replicate the functional performance of eggs.
The result? The taste, texture, and appearance of your creations remain unchanged, delivering the same indulgent experience — with the added benefit of cost efficiency.
Accessible, competitive, and easy to integrate, our alternatives meet your customers’ expectations while significantly reducing the environmental footprint of your recipes.
The first range of microalgae-based egg substitutes
Tamalga® is the first whole egg substitute in powder form, made from food-grade microalgae.
Versatile, easy to use, and with a long shelf life, it is the perfect ingredient for various bakery and pastry applications.
Economic benefits of Tamalga®
4-15%
1:5 – 1:6
1,95*
1,17**
0,78
-40%
10-20%
1:4 – 1:6
1,95*
1,42**
0,53
-27%
5%
1:6
1,95*
1,25**
0,70
-36%
*Source: Eggs Dashboard July 2024 – European Commission | ** Exw FR
