Clean-Label Egg Substitute

All natural, with no additives or preservatives, Veggan™ has the advantage of being clean label over other egg substitutes, while also possessing a favorable nutritional profile. With an excellent source of omega-3 alpha-linolenic acid (ALA), phytochemicals, dietary fiber, and protein – Veggan™ may be added to recipes for its nutritional benefits in addition to its binding or thickening properties.

Offering many useful properties such as emulsifying, water binding, enhancing viscosity, oil binding, and reducing water activity – Veggan™ can be used in baked goods, smoothies, and meat analogues to enhance texture and palatability of vegan and gluten-free foods. As a result of its multi-faceted functionality, Veggan™ is well suited for a wide range of baking applications, helping set the characteristic texture and moisture of gluten free dough without making it gummy, denser or tougher.

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Clean Label
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Product Benefits

  • Clean label, healthy and natural solution for quality gluten-free and vegan baked products
  • Replace eggs naturally in efficiently in baking applications
  • Enhances texture and palatability of gluten-free food
  • Consistent texture and mild flavour
  • Source of omega-3 alpha-linolenic acid (ALA), phytochemicals, dietary fiber, and protein
  • Rich in protein (35%) and dietary fiber (34 %)
  • Produced using a proprietary manufacturing process and contains no synthetic additives or

How to Disperse Veggan™ (formerly known as XanFlax) in Water

XanFlax Water Dispersion Steps

Available Formats
Packaging Options
Sachets/Stick Packs
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Bag - Bulk
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