French pastry competition 2019

Critics also say vegan desserts often end up too sugary, since there’s no animal fats to soften the sweetness.“To make up for the lack of eggs and other fats in the emulsions candidates have been using carrageenans (edible seaweed extract) or xanthan gum, a bacteria” used as a thickening agent, said Ludovic Mercier, a pastry chef from Geneva.