# Application Spotlight #2: Bakery is LIVE! | FUDI Protein

- Canonical URL: https://wefunder.com/feed/372157
- Entity ID: wefunder:feed_item:372157
- Published at: 2026-08-21 00:45:55 UTC
- Updated at: 2026-08-21 00:45:56 UTC

## Author
Udi Lazimy

## Subject
FUDI Protein

## Content
I'm excited to share the 2nd edition of FUDI's Application Spotlight, this one focused on the application of RuBisCO in bakery formulations. Check it out below and please share with anyone you think might be interested in learning more about what makes FUDI's RuBisCO so cool...and such a great investment!Why Is Egg Protein So Hard to Replace?If you remove eggs from a cake recipe, you aren't simply removing an ingredient.You're removing a functional system.Egg proteins can help create foam and aeration, build structure when heated, bind water and ingredients, stabilize emulsions and contribute to the texture consumers expect from baked foods.That's one reason replacing egg protein can be surprisingly difficult.And it's also one reason we're so interested in RuBisCO.Welcome to Application Spotlight #02: BakeryAt FUDI, we're developing RuBisCO from American-grown alfalfa as a white, neutral-tasting and highly functional protein ingredient.Its combination of foaming, gelling and emulsification functionality creates intriguing possibilities for bakery applications — particularly where manufacturers are looking for alternatives to conventional egg proteins.We're exploring applications ranging from muffins and cakes to meringues, cookies, breads and confections.Replacing the protein isn't enough.In bakery, egg proteins contribute to much more than nutrition. They help create aeration and volume, structure, binding, emulsification and texture.That raises the bar for alternatives: a replacement has to perform.For food manufacturers, the opportunity isn't simply to find another source of protein. It's to find an ingredient capable of delivering the functionality their formulations depend on.That's where RuBisCO gets interesting.RuBisCO isn't simply a source of plant protein. Its foaming, gelling and emulsification properties make it particularly interesting for applications where protein functionality matters.At FUDI, we're working to pair that functionality with the attributes food manufacturers want from an ingredient: a white color, neutral sensory profile and high protein quality.The result is a protein we're excited to put into the hands of bakery formulators.From meringue to muffins.Different baked foods ask proteins to do very different things.A meringue needs exceptional foaming. A cake needs aeration and structure. Other formulations may depend more heavily on binding, emulsification, water management or heat-set texture.That's why we're interested in evaluating RuBisCO across a broad range of bakery applications — and why we're looking for experienced formulators to help us put it to the test.Follow @FUDI Protein on LinkedIn, and share this with 2-3 people you think would be interested RuBisCO in bakery!Thank you! UdiCEO, FUDI