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MOA Q5 -
egg replacer/reducer

Create better products: economically, safely and consistently.

MOA Q5 is a next-generation fermentation-derived egg replacer that improves stability, texture and
functionality while protecting margins from egg price volatility.
Download technical data sheet

Core Value Propositions

A new-generation functional ingredient for more stable and flavourful formulations.

Emulsification
Stable emulsions, no separation.
Structural Integrity
Volume, crumb and texture retention.
Consistent Performance
Batch-to-batch stability and clean label.

Key Advantages

Non-Novel Food (EU)
GRAS (US)
Vegan
Allergen-free
Price stability

Applications

Innovate across categories.

Bakery
functional benefits
Emulsification
Structural integrity
Moisture retention
Improved texture & crumb
works in
Cakes
Muffins
Pound cakes
Sweet baked goods
Pasta
functional benefits
Binding
Elasticity
Firmness
Improved dough handling
works in
Fresh pasta
Filled pasta
Egg-reduced formulations
Snacks
functional benefits
Texture stability
Emulsion stability
Binding
Clean-label structure
works in
Extruded snacks
Baked snacks
Functional bars
Vegan Products
functional benefits
Egg-free emulsification
Foaming & structure
Improved texture
Allergen-free
works in
Egg-free bakery
Plant-based desserts
Vegan pastries