We use cookies to provide you with a better experience. By continuing to browse the site you are agreeing to our use of cookies in accordance with our Cookie Policy.
Bakers are working to remove eggs from their products due to the volatile and rising cost of eggs along with concerns about their environmental impact and status as a Big Nine allergen.
Chickpea protein is harder to isolate than other pulses, but the remaining carbohydrates may help increase gel strength and foam stability of these products.