Ingood by Olga Unveils New Plant-Based Ingredient for Egg-Free Baking: Fermented Lentil Powder – vegconomist
The French plant-based ingredients company Ingood by Olga has unveiled a new product: LENGOOD, a fermented lentil powder for clean label, egg-free bakery and pastry products.
Derived from French green lentils and fermented with a natural and solvent-free process that took the company more than two years of R&D to establish, the innovative ingredient is said to offer functional, nutritional, economic, and environmental benefits.
“As a bonus, its legal name adds value to the finished product thanks to the positive perception of lentils and fermentation”
The new fermented lentil powder, which the company claims will help manufacturers address the rising cost of eggs and the growing demand for egg-free products, will be showcased at the upcoming Food Ingredients Europe event in Frankfurt this November.
Ingood by Olga says, “LENGOOD® is a clean-label ingredient that contributes to an ‘E’-free ingredient list with its name ‘fermented lentil powder.’ As a bonus, its legal name adds value to the finished product thanks to the positive perception of lentils (France’s favorite plant-based source, according to a survey conducted by Protéines France in 2022) and fermentation.”
Replacing whole eggs
The new powder allows manufacturers to replace eggs entirely or partially in products. It acts as a texturizer, emulsifier, and gelling agent, offering the full functionality of eggs while being non-allergenic.
LENGOOD can be used in leavened dough for brioche, buns, doughnuts and in cakes, pastry creams, flans, and cheesecakes, delivering the taste, texture, and appearance of products without compromising their egg-derived organoleptic qualities.
For manufacturers, replacing eggs is seamless as the product is soluble and easy to incorporate into recipes with a defined equivalence to whole eggs: 150g of LENGOOD + 850g of water = 1kg of whole egg.
As explained by Ingood by Olga, the lentil powder has outstanding nutritional quality, offering fiber and protein. Meanwhile, the fermentation process increases the digestibility of the lentil’s proteins and reduces the content of anti-nutritional factors. It also degrades the aromatic compounds, eliminating the bitterness and off-notes often associated with legume-derived ingredients.
More economical and sustainanble
In a time when egg prices continue to rise, LENGOOD is 30% more economical than eggs for bakery and pastry products, with an 80% smaller carbon footprint than eggs, according to the French company.
Ingood by Olga is part of Olga, a family-owned business based in Brittany. The company is committed to sustainable practices, respect for ecosystems, and the promotion of natural ingredients. It focuses on a circular model, aiming for a positive food and societal transition.
The company’s portfolio includes a range of ingredients for the health, nutrition, and food markets. LENGOOD follows the development of a foaming agent made from pea proteins that can also be used as an alternative to gelatin-branded PEPTIPEA.
