The Avian influenza outbreak in U.S. has left the food manufacturers with national egg shortage and soaring egg prices. In response to the many inquiries we’ve received for egg replacement options, this special edition newsletter offers a variety of product alternatives for your consideration.
We’ve assembled the following solutions from our suppliers that allow flexibility in product development in response to market changes.
- Agropur’s BakiGen®
- DuPont Nutrition and Health™ Danisco® Solution
- Glanbia’s OptiSol®
- Fiberstar’s Citri-Fi®
- Ingredion’s PRECISA®
- MGP’s Arise®
Although we can’t predict “eggsactly” when the supplies and prices of eggs will return to normal levels, we certainly can help you find the best solution so you can maintain the same level of taste and functionalities in your formulation.
If you have additional questions or need more counsel on how to incorporate these alternative ingredients into your product line, please call your Skidmore Sales representative for assistance.
Agropur
Agropur Ingredients BakiGen® 1060 was designed by capitalizing on the strengths found in functional protein and cellulose interaction. In some bakery product applications, 100% replacement is obtainable. Agropur’s egg and egg white alternative offerings assist in maintaining height & volume, browning characteristics, texture & crumb structure, as well as providing emulsification, flavor and moisture properties.
DuPont Health & Nutrition
Solutions from the DuPont™ Danisco® range of ingredients include a mix of emulsifiers, blends, lecithin and soy protein that can be used to eliminate or reduce egg in culinary products such as spoonable dressings, dipping sauces, aioli, tzatziki and egg-free mayonnaise.
These ingredients can be easily incorporated into existing production lines, providing the benefits of lower ingredient cost, a uniform standardized process, and consistent, highly stable end products.
Glanbia
OptiSol® 3000 from Glanbia is a proprietary patent-pending, egg replacement solution that performs best in pancakes, waffles, and cookies. Derived from flax and whey, it provides both emulsification and structure to products while improving the texture and mouth-feel. Significantly lower in fat and cholesterol than dried whole eggs, OptiSol®3000 and adds nutritional benefits of fiber, protein and ALA Omega-3 and offers improved moistness, increased shelf life, and better consumer acceptance. Formula optimization can yield reduction or elimination of other ingredients along with eggs, making for a cleaner label. Cost savings, quality, plus the health and wellness benefits, add up to increased value that you can see and taste.
Fiberstar
Citri-Fi® from Fiberstar is a non-GMO clean label functional fiber derived from natural citrus fiber, can partially and/or fully replace eggs on many food applications like baked goods, gluten-free bakery, dressings such as mayonnaise, dairy desserts and meat products such as meat loaf and meat balls. The versatile Citri-Fi portfolio includes: Citri-Fi 100M40, 125FG, 200FG and 300M40. Citri-Fi 200FG is comprised of Citri-Fi 100 and guar gum and Citri-Fi 300M40 is Citri-Fi and xanthan gum.
In baked goods, Citri-Fi 125FG and / or 200FG provide structure, moisture retention, natural emulsification stabilization and quality over shelf-life time. These products are gluten-free which make them ideal solutions for gluten-free bakery. For dairy desserts, Citri-Fi 100M40 and / or Citri-Fi 200FG provide structure, creamy mouthfeel and natural emulsification stabilization. Within dressings, Citri-Fi 100M40 can partially replace egg and Citri-Fi 300M40 can fully replace egg in mayonnaise spreads, while providing thickness, creamy mouthfeel and natural emulsification stabilization.
For meat products,Citri-Fi 200FG provides a moist and firm texture, no additional purge and a similar texture to control.
Ingredion
With egg demand outstripping supply and their costs steadily escalating, egg replacement is top of mind with food manufacturers. If you’re scrambling to find alternatives to meet new formulating needs, consider Ingredion. Depending on the application, their innovative egg replacement ingredient solutions can reduce eggs by 25% to 100% without compromising quality. Ingredion products can protect your profitability, while helping you achieve the volume, texture and stability of eggs with replacement solutions such as their new PRECISA®Bake 100 for use in angel food cake, yellow cake, muffins, and gluten-free bread.
MGP Ingredients
As another solution to counter the tight egg market, check out the wheat-based proteins from MGP Ingredients. Their versatile Arise® family of wheat protein isolates provide highly functional, cost-effective alternatives to egg-based proteins across a wide range of bakery and other flour-based food products such as breads, buns, pizza dough, pasta, noodles, bakery mixes, buttermilk biscuits, cookies, crackers, batters, coatings, cereals and snack foods.
Arise® 5000 improves dough processing with reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure. In batter and coating systems, it performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life.
In fresh, par-baked and frozen bakery applications, Arise® 6000 delivers unique functionality, including extensibility that results in improved symmetry and cell structure, strength to maintain volume, and moisture retention to produce superior finished products with a softer texture. Also, it can be used as a partial replacement of egg whites providing gelling properties in bread, buns, noodles and pasta; as well as binding abilities in predust formulas.
Arise® 8000 is highly effective in applications where strength, elasticity, exceptional functionality and high protein content are desired in applications that include breads, rolls, bakery mixes, breakfast cereals, breading and snack foods. And, it can be used as a partial replacement of egg whites.
In addition to these diverse functional properties and enhanced protein quality, Arise® products also provide many sensory enhancement properties that will help deliver higher customer satisfaction levels.
