Replacing eggs is much harder than replacing protein (Video). | FUDI Protein
https://wefunder.com/feed/397420
Published at: 2026-09-29 19:59:30 UTC
Subject: FUDI Protein
FUDI Application MasterClass Video: BAKERY Eggs are functional workhorses. They foam, bind, emulsify, gel and create structure... all things that matter enormously in bakery. That’s one reason I’m so excited about what we’re building at FUDI Prote...