The core activity of EggField is the development and production of plant-based egg alternatives from legumes and other high-quality plant-based protein sources for the food industry, particularly for gastronomy and food processing. The products are designed to replace the functions of eggs in recipes and offer foaming, emulsifying, binding and gelling properties.
AI-generated
Offering
Products & services
Industry:Retail - Food & Luxury Items
Outbound Leads by COHAGA
Looking for direct email addresses and phone numbers?
Leadhub delivers verified contact details and decision-makers from over 750,000 Swiss companies — management, procurement, marketing, HR.
Natural, plant-based egg alternatives based on legumes and plant proteins; replace whole egg, egg white and egg yolk in recipes with up to 70% egg content.
EggField Aquafaba
Egg alternative for binding, emulsifying and foaming in baked goods, desserts, sauces, dressings and other applications; available in 1 kg and 10 kg.
EggField Protein Plus
Egg alternative for gelling and binding for professional recipes; used in baking, desserts, sauces, dressings and cooking.
Product enquiry and sample orders
Product enquiries and sample orders for business customers; distribution exclusively to business customers, minimum order 4 kg.