Eggs play a vital role in various bakery applications. It is challenging to let plant-based alternatives take over this role. The main objective of this Novobake project is to offer practice-oriented knowledge about plant-based egg substitution in 5 types of biscuit and bakery products (cake, (roll) sponge cake, pancake, Brussels and soft waffles and egg washes) tailored to mills, ingredient suppliers, (industrial & artisanal) bakeries and biscuit companies in order to achieve high-quality bakery products in which eggs are (partially) replaced by plant-based alternatives. The project is carried out by a HoGent-UGent research consortium in collaboration with a user group of relevant industrial partners.