Profile Food Ingredients offers Egg-Ception®, a line of egg alternative systems for bakery applications. Egg-Ception® allows product developers to reduce whole eggs by 25–50% while maintaining product quality and texture. The product line is fully customizable for your formulation needs.

Our egg alternative solutions include:

• Chemically Leavened Baked Goods: Supports batter aeration, provides volume, and ensures consistent cell structure in cakes, muffins, cookies, and breads.
• Reduced Egg Applications: Enables reduced-egg baked goods without compromising taste, texture, or structure.
• Custom Solutions: Tailored systems for specific production requirements ensuring reliable, repeatable results.

Whether developing cakes, muffins, or other baked goods, Egg-Ception® delivers functional performance, improved texture, and dependable quality while supporting cleaner labels.