InnovoPro has introduced a new egg white replacement system, CP-FOAM 1001. Formulated using the company's trademarked Chickpea Protein, CP-Pro 70, it is meant to be used as an alternative to egg whites in meringue and other desserts. When used in baking, CP-FOAM 1001 can present the same shape and color of an egg, and act as a stabilizer. To activate the foam, simply add water and sugar.

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