Clara Foods is reimagining the egg –– starting with egg whites: Making them Better. Safer. Customizable.
We join a new generation of entrepreneurs, activists and scientists who recognize that the decades-old factory farm model cannot sustain the dietary needs of 7 billion people and counting - and that technology may hold a solution.
Clara Foods™ is developing a new ingredient line, Clara Whites, to replace egg whites in more applications than any other egg white substitute. Unlike other replacements on the market, our Clara Whites work in even the most sensitive products such as angel food cakes, meringues, and macarons. Our baking and binding applications team uses a proprietary protein functionality matrix to deliver improved volume, foaming, texture, and tensile strength for all your product needs.
By removing the hen from our production, we can eliminate the risk of salmonella and use far less resources to make an egg white that matches the taste, appearance, and culinary properties of traditional egg whites. This makes it a "plug and play" product that can be sold as a stand-alone or inserted in every conceivable application.
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