Yumgo

Replace eggs without compromising on taste! Designed by Rodolphe Landemaine, baker-pastry chef and founder of Maison Landemaine and Land & Monkeys, Yumgo was born from a concrete challenge: to innovate in pastry and plant-based cuisine without sacrificing texture, consistency or taste. Since 2019, the range has established itself as the professional benchmark for plant-based egg alternatives, adopted in more than 10 countries in Europe. Yumgo offers alternatives to adapt to each use and each logistical constraint. Each reference reproduces identically the technical properties of the egg: foaming, gelling, emulsification, coagulation. The result on the plate is identical. Its use, however, is even simpler. Why professionals choose Yumgo Made in France Plant-based protein 1-to-1 substitution: same quantity, same result Long shelf life Fewer storage and transport requirements than fresh eggs No animal exploitation, less environmental impact A direct solution to egg supply shortages Whether you're an artisan baker, pastry chef, restaurateur, or food manufacturer, Yumgo integrates seamlessly into your existing recipes without needing to be reformulated. Discover the full range and