At Food Ingredients Europe 2025, Ingood by Olga will present two groundbreaking plant-based solutions designed to meet the growing demand for sustainable, high-performance ingredients in the food and nutrition industry: LENGOOD®, a natural alternative to eggs, and PEPTIPEA®, a 100% plant-based foaming solution. These innovations aim to help manufacturers create products that combine functionality and sustainability without compromise on quality and performance.
LENGOOD®: A smart answer to egg price volatility and sustainability challenges
The global food industry is facing unprecedented challenges. In 2025, egg prices in France surged by more than 20%, creating volatility and cost pressure for manufacturers. This situation highlights the urgent need for reliable, cost-effective alternatives that do not compromise on quality or performance.
LENGOOD®, developed after two years of intensive R&D, is a fermented lentil powder that replicates the key functional properties of eggs: gelling, emulsifying, texturizing and foaming.
Unlike many plant-based substitutes, LENGOOD® is a single-ingredient solution that offers a neutral taste and color, free from plant-based off-notes or bitterness, ensuring that the sensory experience remains intact.
Why LENGOOD® stands out ?
Cost-effective: Up to 30% more profitable than eggs, with stable supply and no price volatility.
Sustainable: Made from French green lentils, a low-impact crop, reducing carbon footprint by 60% compared to eggs.
Nutritional: Vegan, allergen-free, rich in fiber and protein, contributing to improved Nutri-Score.
Clean Label: A single-ingredient solution, fermented lentil powder, free from additives and “E” numbers.
Easy to use: Soluble and compatible with existing processes, requiring no major adjustments.
Applications: LENGOOD® is ideal for bakery, pastry, sauces, and more. To demonstrate its potential, visitors at Fi Europe can taste a reimagined egg-free lemon tart, featuring a crispy shortcrust and smooth, tangy lemon curd with LENGOOD®.
PEPTIPEA®: Plant-based foaming made possible
Foaming and aeration have long been a challenge in plant-based formulations, especially for products like mousses, ice creams, and confectionery. PEPTIPEA®, a pea protein hydrolysate developed by Ingood by Olga, changes the game by delivering exceptional foaming properties without the need for animal-derived ingredients or additives. Recent pilot trials have successfully created 100% vegan aerated gummies.
What are the key benefits of PEPTIPEA® ?
Enhanced aeration: Improves texture and stability in frozen desserts such as ice creams and sorbets.
Versatile applications: Enables the creation of vegan aerated candies and marshmallows, compatible with starch and pectin bases across various pH levels.
Clean label & Allergen-free: Available in organic version, meeting consumer demand for transparency and naturalness.
Gelatin-free: Eliminates the need for gelatin or synthetic additives, offering a plant-based solution for soft, airy textures.
© Ingood by Olga – Vegan aerated candies made with PEPTIPEA® a timely response to the booming demand for gelatin-free confectionery, which saw a 31% increase in product launches between 2023 and 2024.
Driving a Positive Food Transition
As the ingredient division of Olga Group a family-owned, independent company rooted in Brittany for three generations. Ingood by Olga is committed to developing nutri-functional, sustainable ingredients for the food, nutrition, and nutraceutical markets.
“To do good, you must first do well—for the environment, ecosystems, employees, and customers,” says the Ingood by Olga team.
This commitment is reflected in its Exemplary CSR Commitment Label (ISO 26000 certification at exemplary level), one of the highest distinctions in corporate social responsibility.
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