Jessica Mckenzie

I am the founder of Free From That and creator of PANACEGG, an allergen-free, plant-based egg replacer designed to perform in real-world bakery applications without recipe reformulation. I focus on practical, scalable solutions that maintain professional baking performance.

Over the last decade I have worked in product development, commercial pastry, and vegan gastronomy, teaching and developing curriculum while consulting with bakeries and food manufacturers. PANACEGG is already being trialed by commercial bakeries, airline caterers, and private label brands.

I have hands-on R&D experience, including a contract role at Avebe developing plant-based solutions with potato proteins for functional and textural applications. My background also includes head pastry chef and consulting roles in Australia and curriculum development as a head instructor.

I am driven to partner with distributors and ingredient suppliers, scale PANACEGG internationally, and position Free From That for acquisition, while helping manufacturers reduce costs, avoid supply issues, and expand plant-based and allergen-free product ranges.