FSL has developed a variety of egg-free and dairy-free solutions to enable manufacturers to remove egg and dairy ingredients from their products in order to appeal to a wider flexitarian consumer base who are seeking healthier plant-based alternatives.
Our plant-based solutions improve the nutritional profile of bakery, confectionery and culinary products by removing the cholesterol and saturated fats present in animal ingredients while maintaining the same great taste and texture. Replacing egg and dairy ingredients in bakery and confectionery products also makes these products more shelf stable, healthier and more sustainable, empower food brands with a more progressive label which appeals to a wider consumer based of flexitarians, vegans and Gen-Z consumers who are increasingly concerned with issues of health and sustainability.
Our Plant-Based Solutions for the Bakery and Confectionery industry include:
- Plant-Based Muffins / Cupcakes
- Plant-Based Cakes
- Plant-Based Spreads
- Plant-Based Chocolates
- Plant-Based Mayonnaise and other sauces
