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23rd March 2023 Content supplied by: newprotein.net
Egg Replacement - What Are The Options? a NewProtein Special Focus
Manufacturers of foods containing eggs face challenging times with supply chain issues due to the culling of flocks from avian flu, increased production costs being passed on, and increasing consumer trends for vegan and allergen-free formulations.
Eggs are often a key component of food products, particularly bakery products, where they are responsible for taste, texture, and mouth feel. In this NewProtein Special Focus, as well as an overview of egg replacement ingredients, we showcase some alternatives to chicken eggs that new product developers and reformulators could consider either for reducing or completely replacing eggs.
Discover how ProteinDistillery is taking apart spent brewers' yeast and rebuilding it into an 'egg-like' protein ideal for vegan bakery or alt meat formulations. revyve are also upcycling brewers' spent yeast into egg replacers.
Arla Foods offers Nutrilac®, again a repurposed 'waste' product that can be used to substitute up to 50% egg in bakery products without compromising on taste and texture. Palsgaard has a very versatile egg reduction solution suitable for a wide range of products. Their Senior Applications Specialist shares the secret of functional ingredients and how egg-free cakes are now very achievable. Again aimed at bakeries, Nepra Foods' plant-based Egg White Replacement Powder creates a great structure in baked goods, like the structure of a meringue, which is especially good for gluten-free goods which lack the stabilising effects of gluten.
Novel approaches to new egg substitutes include Shiru’s Flourish™ platform, which identifies potentially exciting proteins; then, using precision fermentation, their partners, Puratos, will produce prototype quantities and perform application testing in baked goods.
Aquafaba ChickP isolate is a highly functional clean-label emulsifier allowing manufacturers to whip up vegan creams, sauces, and dressings as it hits key notes in sensory and flavor qualities.
Lastly, we take a closer look at the issue of allergens in eggs and egg alternatives.
Why ProteinDistillery's Egg Alternative is Your Perfect Ingredient Solution
In this NewProtein exclusive interview, we ask ProteinDistillery to tell us about their vegan alternative to eggs and why its superior functionality makes it the perfect solution for cleaner meat alternatives and baked goods.
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You Can Make an Omelet...Without Breaking a Few Eggs!
The future is bright for the alternative egg protein industry, and it is a path that leads to sustainability, stability, and food safety. Read this overview of current options for egg replacements.
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Want to Reduce Your Egg Dependency?
The global egg shortage has caused significant problems across the food industry. The good news is that there are natural alternatives to eggs with a long list of benefits. Used in baked goods, Nutrilac® can deliver improved taste and texture, even when egg content is reduced by 50% or more.
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Reduce Baking Costs with Palsgaard's Egg Reduction Solution
Palsgaard's egg reduction solution can replace up to 50% of eggs used in baking without compromising taste or texture. It aligns with the growing demand for sustainable products and helps bakers reduce costs during times of economic uncertainty.
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The Plant-Based Egg White Alternative that's Perfect for Gluten-Free Bakery Products
Nepra Foods EPB-ER1 is intended for use in commercial bakeries that want to replace egg white powder made from chicken eggs with an animal-free alternative for allergen-free, gluten-free products or as a more cost-effective ingredient.
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Puratos and Shiru Partner on Next Generation Egg Replacement
Working together, Shiru and Puratos will explore and scale sustainable plant-based protein ingredients. The partners will leverage proteins identified by Shiru’s Flourish™ platform and scale up prototype production of select ingredients for further evaluation by Puratos bakery experts.
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ChickP Isolate - a Highly Functional, Vegan, Clean-label Emulsifier for 1:1 Egg Yolk Replacement
With high solubility and smooth texture, ChickP isolate offers a highly nutritious, clean-label, plant based egg replacement solution for mayonnaise manufacture.
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Egg White Replacers From Brewers Spent Yeast
We create ingredients from single-cell proteins through a process that unlocks unique functionalities, like heat-set gelling, emulsification and more.
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The Egg Allergen Issue
What is the prevalence of egg allergy? What are the proteins responsible and might allergens also be found in egg alternatives? Here we take a closer look at the allergen issue.
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Bioalbumen™ - Animal-free Egg White Protein Produced With Precision Fermentation
Bioalbumen™ provides all the nutritional and functional upsides of egg white, and maintains all the performance of egg white, including foaming, gelling, binding and leavening properties which are challenging to replace with other ingredients.
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Innovative Clean-label Egg Replacers from Egg'n'up
Food manufacturers can remove eggs entirely using Egg'n'up unique plant-based egg replacers which perfectly emulate the versatile functionality of eggs while maintaining 100% clean-label products.
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Date Published: 23rd March 2023
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