benefits
Neutral in taste
and colour
secure sourcing
available in organic
Clean label ingredient
T-Lin, a plant-based
alternative to eggs
T-Lin is a powder obtained from selected flaxseed, processed using a patented pressure cooking method. This process gives T-Lin unique properties: fibres, proteins and fat. An ideal composition for mimicking the functions of eggs (binding, emulsification, structure, moisture retention) in bakery and pastry recipes.
Replacing eggs
with T-Lin, an
economic advantage
The cost of eggs accounts for around 30% of the total cost of a recipe in the bakery market. Finding alternatives to eggs is therefore an important economic driver.
Thanks to its high substitution power, 1 g of T-Lin can replace 12 to 15 g of eggs.
This makes it an economical solution for partially or totally replacing eggs, with savings of up to 75% on the egg portion of the recipe cost.
A stable egg replacement
solution in response
to market fluctuations
By replacing all or part of the eggs, T-Lin offers a stable price all year round, making it easier to control costs and plan recipes.
It is also a reliable alternative in the event of supply shortages or health crises affecting the egg sourcing, which are becoming increasingly frequent in the bakery market.
Reduce the carbon
footprint of your
recipes with T-Lin
T-Lin has a much lower carbon footprint than eggs: 0.85 versus 1.86 kg CO2 eq/kg.
On a functional equivalent basis, replacing eggs with T-Lin can avoid up to 25 tonnes of CO2 per tonne of T-Lin used, a sustainable solution for making bakery market recipes more plant-based.
Product
advantages
