UltimatEgg technology is claimed to be a healthy egg alternative for omelettes, scrambled eggs, custards, creme caramel, bakery and beverages.
The product has no cholesterol and reduced saturated fats.
Byron’s UltimatEgg technology can be used to produce consumer products which enable the cook to make omelettes, scrambled eggs, sweet or savoury custards, creme caramel, cakes and even egg drinks like traditional milk shakes and other beverages. The products are versatile and can be sold from the ambient shelf as well as in a wet format from the refrigerator or freezer.
The technology produces products having real egg content, having a good nutritional profile similar to real whole eggs but with no cholesterol and are non-dairy.
Phone: 02 9313 5300
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