Three variants address different recipes
Supreme, Pro and 300 differ in composition and dosage. Supreme may replace up to 75% of egg in some recipes; Pro adds starch and hydrocolloids, while 300 also contains conventional whey. Developers can balance performance, price and the desired final label.
The powder is mixed with water for muffins, cakes, pancakes, waffles, biscuits and brioche. Because eggs bind, foam, emulsify, colour and flavour at once, one ingredient cannot replace the same share with identical results in every formula.
Beta-lactoglobulin is made by precision fermentation
A microorganism produces the whey protein from an inserted instruction, after which it is purified. The molecule is a dairy protein although no cow was used, retaining familiar foaming and gelling functions. ImagiDairy sells an ingredient for formulators, not a finished consumer product.
“Animal-free” describes production origin, not allergen status. Beta-lactoglobulin is a milk allergen, and some variants contain other whey. Vegan claims may also be debated. The final manufacturer must follow local rules and communicate safely instead of relying on shorthand.
A room-temperature powder simplifies inventory
Eggs need refrigeration and face variable prices and microbiological risk. ImagiBake is stored dry at room temperature for a stated 12–24 months, potentially simplifying planning where automated dosing and partial substitution preserve sensory quality.
Dry stability does not remove hygiene, traceability, moisture protection or allergen controls. After hydration normal process management applies. Volume, crumb, colour, moisture, flavour and shelf life must be tested throughout the finished product’s life, not only in a fresh pilot muffin.
Compare cost by function, not by kilogram
Fermentation protein may cost more per kilogram but uses another dosage and can reduce logistics or rejects. Manufacturers should compare cost per thousand units, yield and process stability, including egg-price volatility during avian influenza. An alternative may insure supply even when it is not always cheapest.
ImagiDairy must scale fermentation and purification for stable volumes and prices. B2B qualification is slow, but a successful ingredient can remain in a recipe for years. Tonnes supplied, qualified industrial formulations and repeat orders matter more than media tastings.
Partial replacement may be more practical
Supreme recommends starting around half replacement and testing higher shares. A hybrid retains some egg flavour, colour and function while improving stability and reducing use. Food innovation often succeeds by solving one cost or process issue rather than replacing an entire identity.
The fermented dairy protein is unsuitable for people with milk allergy and may not suit vegans. A formula may contain fewer or no eggs depending on the variant, but the label must describe the final recipe precisely and never hide milk allergen behind a technical ingredient name.
Czech bakeries can test it on a normal line
A pilot should select one product with a measurable issue, make several replacement levels and blind-test volume, texture, taste and shelf life. Line dosing, cleaning and allergen labelling costs must follow. A home recipe cannot substitute for industrial validation.
ImagiBake is a concrete stage of Israeli food tech: a powder with dosage, packaging, shelf life and target uses rather than a general promise. Evidence must now come from food customers, market approvals and real capacity. It succeeds when it solves the technologist’s problem without moving it to flavour or the label.
Sources and editorial note
Jews.cz prepared this article from the public product sheets below and distinguishes company claims from documented facts and editorial analysis.
