Product

Interovo Egg Group B.V. Protein Powder has two main streams in terms of application. It is widely used as a binding agent in the meat and fish industry, such as binding paneer, but also as a reinforcement of surimi. In addition, egg white is widely used for making egg white foam. When it comes to protein foam, one should think in particular of macarons and meringue. Protein is also very well suited for making all kinds of confectionery products fluffier.