How Spix works
Potato proteins naturally unfold during mixing, creating a strong network that traps air bubbles. This allows vegan mixtures to whip into stable foams, producing light textures without using eggs.
During baking, this protein network helps stabilize structure, improve volume and create consistent results in recipes such as macarons, meringues and mousses.
Our products
Spix has two products: Spix Eggless Whites and Spix Pure Potato Protein. Whether you need an egg white replacement for whipping or pure potato protein for binding, foaming and product development, there’s a solution for every application.
Spix Pure Potato Protein
Spix Pure Potato Protein is a versatile functional ingredient for vegan baking and food innovation.
It delivers excellent whipping, foaming, binding and gelling properties, making it ideal for bakery, confectionery, desserts, plant-based food applications and is a perfect substitute to aquafaba.
Spix Eggless Whites
Spix Eggless Whites is our specially developed potato protein blend, created to deliver the ultimate egg white replacement for vegan baking. The blend has been carefully developed to provide even greater functionality than pure potato protein alone.
Simply add water to achieve exceptional whipping, foaming and binding performance for stable meringues, macarons, mousses, cakes and more. Designed for professionals and home bakers who want reliable, consistent results every time.