EGGFIELD

Plant-based, fungus-based or fermentation-based proteins for the food industry; plant-based, fungus-based or fermentation-based protein mixtures for the food industry; plant-based, fungus-based and fermentation-based extracts for the food industry; plant­-based, fungus-based and fermentation-based extracts with binding, gelling, emulsifying or foaming characteristics for the food industry; plant-based, fungus-based or fermentation-based substances used in the food industry as substitutes for methylcellulose, gellan, xanthan or other gelling substances

Eggs, egg products or egg substitutes for use in bakery products such as pastries, long-life bakery products, sweet pastries, pastries, sponge cakes, pies, cakes, muffins, waffles, pancakes, pancakes, cookies, meringue, cream cakes, or in dessert products such as ice cream, dessert mousse, or in bakery product components such as fruit creams, pie fillings, or for use as scrambled eggs, fried eggs, or for use in other products such as pasta, noodles, spaetzle, quiche, casseroles, breadcrumb coatings, cocktails, alcoholic beverages, vegan beverages, vegetarian beverages, or for use in margarine substitutes, margarine, marinades, dressings, salad dressings, mayonnaise, mayonnaise substitutes, cold sauces, hot sauces, dipping sauces, or for use as a stabilizer of fat­ and water mixtures; Plant-based, fungus-based and fermentation-based extracts for the preparation of egg substitute products, cheese substitute products, meat substitute products or milk substitute products; gelatin substitutes based on plant-based, fungus-based and fermentation-based extracts; egg- or milk-based dessert products, in particular mousse; egg- or milk-based bakery components; scrambled eggs, fried eggs; legume- or tuber-based food products

Bread, pastries and confectionery, in particular long-life baked goods, fruit cakes, vegetable cakes, quiches, sweet pastries, sponge cakes, pies, cakes, muffins, waffles, pancakes (crepes), pancakes, cookies, meringue, cream cakes, soufflés (desserts); Ice cream; pasta, in particular noodles or spaetzle; breadcrumb coatings; baking flavorings [except essential oils], marinades and food seasonings; dressings and cold and hot sauces, especially salad dressings, mayonnaise, mayonnaise substitutes, hollandaise sauce, dipping sauces; food starches; protein blends and flours, especially proteinaceous flours and foodstuffs, based on sweet grasses or pseudocereals