Egg price increases can be offset by replacers

Ingredients makers have responded to the recent rise in egg prices by developing cost-effective alternatives.

Organic starch maker Kröner-Stärke said its Regg-Ex egg replacer allowed food processors to simplify bakery formulas while maintaining the texture and authenticity of the original recipe.

The clean-label replacer was produced naturally from wheat flours and untreated spring water, Kröner-Stärke said.

Pound cake, muffins and bakery mixes​

The product was particularly good with fine bakery wares such as pound cake, muffins and bakery mixes where comparable baking properties can be achieved with a 30–40% reduction in egg content, it added.

Meanwhile, Ulrick & Short has developed a clean-label egg replacer range claimed to be suitable for all factory processes.

Derived from wheat and maize, the ovaprox egg replacer has already proven to be successful in a variety of bakery goods such as muffins, cakes, pancakes – and also in applications like mayonnaise, Ulrick & Short said.

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