When it comes to food and beverage products, the functionality of each ingredient is one of the most important factors behind its inclusion, as each ingredient delivers its own properties and benefits – with egg being no exception to this.
Yet, while eggs offer a wide range of functionalities; growing consumer interest and considerations around sustainability, ethics and health, means that we are seeing a move away from egg ingredients in some products and instead more enquiries about vegan and plant protein-based alternatives, particularly in bakery.
Subsequently, in this blog from our food and drink science team, we explore plant proteins in more detail, the challenge for food manufacturers wanting to reformulate their ingredients, and our ongoing research trials to evaluate the effectiveness of a range of plant-based ingredients as egg replacers, focusing specifically on cake baking.
For more information about this project or our wider support in the area of product reformulation, why not contact a member of our product innovation team.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
