Egg & WPC-80 Replacement System for Bakery Applications
NoandaFoam™ is a plant-based functional foaming system developed to replace whole eggs and imported Whey Protein Concentrate (WPC-80) in sponge cakes, foamed bakery products, and dry bakery premixes.
It is designed for commercial-scale bakeries and premix manufacturers seeking cost stability, clean-label positioning, and reliable foam performance without dependence on eggs or expensive imported dairy proteins.
Why NoandaFoam™
Eggs and WPC-80 present multiple challenges in industrial bakery production:
- Price volatility and supply instability
- Cold-chain and storage limitations
- Allergen and dietary restrictions
- Export and shelf-life constraints
- High cost of imported WPC-80
NoandaFoam™ addresses these challenges through a plant-based, dry, functional system that delivers consistent aeration, structure, and bake stability.
Key Functional Benefits
- Replaces whole eggs in sponge and foamed bakery systems
- Replaces imported WPC-80 in aerated bakery formulations
- Stable foam formation during whipping and baking
- Consistent crumb structure and volume
- Dry, shelf-stable ingredient system
- Suitable for eggless and dairy-free formulations
- Designed for industrial and semi-industrial bakery lines
Typical Applications
- Sponge cakes
- Swiss roll bases
- Layer cakes
- Cupcakes
- Foamed bakery premixes
- Eggless bakery systems
NoandaFoam™ can be supplied as:
- A standalone functional ingredient, or
- A customized dry premix system, depending on application needs.
Clean-Label & Regulatory Positioning
- Plant-based
- Egg-free
- Dairy-free
- Suitable for vegetarian and vegan formulations (application dependent)
- Designed for clean-label bakery positioning
Final label declarations depend on the complete formulation and regional regulations.
Performance vs Traditional Systems
Compared to Eggs:
- Eliminates egg price and supply volatility
- Improves batch-to-batch consistency
- Simplifies storage and handling
Compared to WPC-80:
- Significantly more cost-stable
- Avoids dairy allergen positioning
- Reduces dependence on imports
- Better suited for hot-climate supply chains
Technical Support & Trials
Prathin Foods provides application-level technical support for NoandaFoam™:
- Bench and pilot trials
- Process parameter guidance
- Scale-up support
- Recipe adjustment support
- Export and climate robustness considerations
Our focus is not just ingredient supply, but successful implementation on your production line.
Who NoandaFoam™ Is For
- Industrial bakeries
- Bakery premix manufacturers
- Private-label bakery brands
- Export-oriented bakery producers
- Manufacturers transitioning away from eggs or WPC-80
Let’s Discuss Your Application
If you are evaluating:
- Replacement of eggs in bakery
- Reduction or elimination of WPC-80
- Cost stabilization in foamed bakery products
- Clean-label, plant-based bakery systems
NoandaFoam™ can be evaluated through structured trials and technical discussions.
👉 Contact Prathin Foods Pvt. Ltd. to initiate trials or request technical information.