Macarons, meringues, crème brûlée, chocolate mousse… It’s hard to make these desserts without a flagship product: chicken eggs. Alone or as an ingredient, this protein-rich food is one of the most consumed in the world. In France, 99% of the population declared eating it in 2020, according to a CSA survey for the National Egg Promotion Committee (CNPO). However, the bakery Land&Monkeys and its manager Rodolphe Landemaine managed to do without it. It is by taking up this challenge that the company Tamago Food and the project YUMGO : a plant-based, sustainable and allergen-free alternative to eggs. A look back at the origins of the YUMGO project with its co-founder, Anne Vincent. Speaking.
The idea of YUMGO started from a simple observation: eggs are everywhere. In cakes, quiches, mayonnaise… The majority of sweet and savory preparations sold in restaurants, bakeries and supermarkets include this ingredient on their list. But that always ends up being a problem… In recent years, for ethical, ecological or even allergic reasons, more and more people are looking to reduce their consumption of animal products, including eggs. This is pushing catering professionals and manufacturers to rethink the composition of their food products.
For Land&Monkeys, it sounded like a no-brainer. A vegan himself, Rodolphe Landemaine had to find an alternative to chicken eggs, and above all an alternative that was adapted to his production needs to complete the development of his 100% plant-based bakery and pastry. But, at the time, no substitutes were specifically intended for professional use. So, in 2019, we decide to create YUMGO for develop a vegetable product, without allergens, able to replace an egg in the same way in any sweet or savory preparation, and intended for catering professionals. We wanted chefs, for example, to be able to turn to a more ethical and ecological ingredient, without this calling into question all their recipes.
Delusion without compromising on taste
After a long research and development work, our YUMGO White was born, followed by YUMGO Yellow and YUMGO Whole, to replace egg white, egg yolk and whole egg in recipes. The three products come in liquid form and are designed for professional use, with the format that goes with it (bottles of 25 cl and 1 L, depending on the product). To develop them, we called on the skills of food engineers as well as chefs and pastry chefs. It was very important for us to combine the two in order to validate both the technical aspect of our products and their use by professionals.
Thanks to their research work and numerous tests, we have succeeded in obtaining a White YUMGO capable of abounding, coagulating and being whipped. It can therefore be used to make mousses, meringues, macaroons and other desserts made from egg whites. YUMGO Yellow can be used in particular to make mayonnaise, pastry creams and crème brûlée. As for Whole YUMGO, it can help in the preparation of cakes, cakes or quiches. To realize this, just go to the Land&Monkeys bakeries; the stalls are filled with products made from YUMGO, as stunning in terms of both texture and taste!
“Most people who blind tasted YUMGO recipes didn’t even realize there weren’t eggs in what they were eating. And that is precisely our objective: to offer a plant-based alternative that does not compromise on taste or indulgence. »
Anne Vincent, Co-founder of YUMGO
On the taste side, nothing changes, neither on the cooking side. YUMGO products are used like the classic egg products that professionals buy for their recipes and even have several advantages over chicken eggs: they are allergen-free, can be kept a little longer and can even be frozen! In addition, their carbon footprint is reduced by 99% compared to the use of egg products.
An ecological product for a committed kitchen
Although we wanted to offer a product similar to the “real”, it was also not a question of developing a new ultra-chemical or ultra-processed food. We were keen to offer the shortest possible list of ingredients, with natural and sourced products in Europe. Thus, YUMGO products are made on a basis of pea protein, potato protein or both and other ingredients such as flax and acacia fibres, rapeseed oil and salt. We continue to develop these compositions based on feedback, so that they are as clean as possible.
We have also had a carbon footprint analysis of our products carried out by the firm Carbone 4. Result: compared to 1 L of egg products – products derived from eggs and used by professionals, the liter of YUMGO allows reduce its carbon footprint by 99%. This means that even by replacing only part of your egg consumption with YUMGO, you can already have a significant environmental impact. For us, this is not negligible and it is also the meaning of our approach: to facilitate the adoption of a more ecological way of life. In addition, we are continuing this ecological reflection on the origins of products and packaging, in order to optimize this impact at all levels. Rodolphe also has the same approach for Land&Monkeys, which is particularly committed to reducing its waste.
Supporting the transition to a plant-based diet
When we embarked on the adventure with Rodolphe, we didn’t know how our products would be received, especially by professionals accustomed to cooking with eggs. In the end, it was very positive, but we still realized that there were different phases of product adoption. That’s why we decided to support professionals in their transition to these ingredients and to a more plant-based cuisine by providing them with advice, recipes, demos or training.
The goal is really to make their lives easier so that they see the many possibilities of plant ingredients without fundamentally changing their profession and their passion, while having a real impact on the planet, animals and humans. We also work a lot with pastry and cooking schools to present our products. It is important for us that new generations of chefs know about these alternatives because it is the future of gastronomy.
Today, we are proud to work with around a hundred regular customers, ranging from small restaurateurs to distributors, and to be able to export our products to England, Belgium, Germany, Japan and even Switzerland. Next step for us: developing our offer for manufacturers and large laboratories and participating in the democratization of a more plant-based, healthy and sustainable diet. Once we have shown this clientele that the YUMGO alternatives work on their scale, we can also develop preparations that will contain egg substitutes. In the meantime, there is only one way to realize that YUMGO makes plant-based cooking easy and delicious: taste!
By Anne Vincent, Co-founder of YUMGO, partner of Land&Monkeys
For learn about plant-based alternatives to eggs and how to use themgo to the website of YUMGO. You are in Paris ? Why not stop at Land&Monkeys taste the delicious pastries made from YUMGO ?
The YUMGO-based vegetable recipe booklet
A plant-based, sustainable and allergen-free alternative to eggs
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