EUREGG is a plant-based egg functional system engineered to precisely reproduce the full functional stack of real eggs — for industrial food manufacturing, without avian risk or supply chain disruption.
Industrial egg ingredients face deep-rooted structural risks that cannot be resolved by simply producing more eggs. EUREGG addresses all four with a plant-derived system.
Raw egg prices swing with feed costs, avian flu outbreaks, and weather events — making budget planning unreliable for food manufacturers.
HPAI forced culling of hundreds of millions of birds in 2024–25, causing $14.5B in US economic losses and triggering global shortages.
Natural eggs vary by hen diet, season, and batch — making consistent formulation across production runs a persistent quality challenge.
Short shelf life, cold-chain dependence, salmonella risk, and allergen labeling requirements increase operational cost and complexity.
EUREGG is built on EMAS (Egg Molecular Analysis & Simulation) — a platform engineered to control egg-like functional transitions using plant-derived systems. Most alternatives fail because they cannot maintain performance across pH, sugar, salt, and shear variability. EUREGG solves this by controlling protein unfolding and aggregation kinetics at the process level.
A proprietary database of plant fractions screened for egg-like functional behavior — binding, foaming, emulsification, and gelation. 60+ months of accumulated data that competitors cannot replicate.
Controls protein denaturation and aggregation kinetics across pH 4–8, heat, salt, and shear variability — the key to process consistency that typical plant-based alternatives cannot achieve.
Performance tuned per application: bakery, sauces, foodservice, prepared foods. Adaptable to customer-specific processing conditions — not a one-size-fits-all ingredient blend.
Patents filed for core yolk and egg-white systems. QC specifications enforce consistent replication across all OEM partners — creating a structural barrier that is difficult to overcome.
Independently tested by Bio Food Lab (internationally accredited) and Korea Food Research Institute. Real egg benchmarks sourced from Food Hydrocolloids, J. Food Sci., and USDA.
| Functional Property | Euregg | Real Egg | Result |
|---|---|---|---|
| Foaming Capacity | 200–250% | 150–200% | ✓ Exceeds |
| Foam Stability (30 min) | 50–60% | 30–50% | ✓ Exceeds |
| Emulsification (g oil/100g) | 2.0–2.5 | 1.2–1.8 | ✓ Exceeds |
| Gelation Temp (onset) | 70–75°C+ | 62–65°C | ✓ Controlled |
| Water Binding Capacity | 65–70% | 50–60% | ✓ Exceeds |
| Viscosity (20°C) | 8–11 cP | 10–15 cP | ~ Comparable |
100% egg-white replacement — bubble retention & structure confirmed
Full egg replacement — structure, crumb & mouthfeel validated
Yolk/white separation texture replicated; appearance comparable
Completed with global ingredient company; compliance review underway
Yolk format PoC in progress with a leading global flavor house
Available in liquid and powder formats — whole egg, egg white, and yolk functionality — covering every industrial application from bakery to nutraceuticals.
Butter cake, chiffon cake, meringue, and macarons validated with professional pâtissiers. Initial bakery customers secured via Letters of Credit.
Yolk format PoC underway with a leading global flavor house. Primary B2B scale-up target — commercialization targeted for 2027.
Fried and boiled egg formats validated. Suitable for kitchen and central-kitchen operations. PoC to launch 2026, commercialization targeted 2027.
Binding, texture formation, and reheating stability for chilled and frozen meal components — scalable for B2B and private-label formats.
100% plant-based with no additives. Eligible for clean label certification. Allergen-free formulation supports partners’ ESG commitments.
Low cholesterol (phytosterol-based), low sodium, high protein profile. Euregg yolk powder: 6.8g fat vs. 55.8g in conventional egg yolk powder.
EUREGG welcomes strategic partnerships, technology licensing, joint ventures, and R&D collaborations with global partners who share our commitment to sustainable, resilient food supply chains.