Sioux Naturalintroduces Veggan, a plant-based egg substitute that matches the nutritional and functional properties of whole eggs in baking. Veggan can be used as an egg replacement in bakery applications such as waffles, donuts, cookies, muffins, cake mixes and breads. Veggan offers a 1:1 volume and weight substitution, which eliminates the need for additional allowances or

Published in WholeFoods Magazine November 2016