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 !
Accessible plant-based bakery & pastry
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®
% of whole eggs
4-15%
Dilution of Tamalga Baking
1:5 – 1:6
Original eggs cost (€/kg)
1,95*
Cost with 100% Tamalga (€/kg)
1,17**
Savings
(€/kg)
0,78
% of saving
(vs eggs)
-40%
% of whole eggs
10-20%
Dilution of Tamalga Cake
1:4 – 1:6
Original eggs cost (€/kg)
1,95*
Cost with 100% Tamalga (€/kg)
1,42**
Savings
(€/kg)
0,53
% of saving
(vs eggs)
-27%
% of whole eggs
5%
Dilution of Tamalga Waffle
1:6
Prix de l’oeuf
1,95*
Cost with 100% Tamalga (€/kg)
1,25**
Savings
(€/kg)
0,70
% of saving
(vs eggs)
-36%
*Source: Eggs Dashboard July 2024 – European Commission | ** Exw FR
