MOA Foodtech has introduced MOA Q5, a fermentation-based egg alternative designed to replace eggs in bakery, pastry, and pasta products. Made from food-grade by-products through controlled fermentation, MOA Q5 mimics the functional properties of eggs like emulsification, foaming, and coagulation. This clean-label alternative offers manufacturers a way to reduce reliance on eggs while maintaining product quality, providing necessary texture, structure, and color in baked goods and pasta.

Developed using the AI-driven fermentation platform ALBATROS, MOA Q5 ensures consistent performance across batches, making it suitable for large-scale production. With the food industry facing challenges related to egg supply instability, MOA Q5 is positioned as a more predictable and sustainable ingredient. The product is now available for testing and formulation in different research and manufacturing settings, offering manufacturers reliability and quality without sacrificing sustainability.