With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.
Egg producers and retailers have been rushing to climb onto the cage-free juggernaut as Asian consumers start to show a preference for more humanely produced eggs.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
Mantrose-Haeuser edible coatings and specialty ingredients for the food, confectionery, pharmaceutical, agricultural and industrial industries, has acquired Holton Food Products Company.
Although it may be 18 months before the 35 million chickens, ducks and turkeys struck by avian influenza (AI) this spring are repopulated, egg supplies will be back to normal in just a few months, according to U.S. egg farmer cooperative United Egg Producers...
Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American Bakers Association (ABA), which says “25% of industrial egg product...
Eggbox 10er Hofer Goldland/Freiland has created an eggbox which it believes offers better protection and can be stacked easily for transport and are filled on automatic machines.
Cargill has obtained approval for the use of sunflower lecithin in Japan, which until now had been the only country in the world where the additive had not previously been approved for food applications.
As egg white prices continue to rise on the heels of continual popularity in foodservice applications, egg replacement firms like Arla Foods Ingredients are seeing growing interest in egg white replacements, in particular the gluten-free arena, given...
Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods
Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
More duck eggs containing the carcinogenic dye Sudan Red have been
found in China, food officials said yesterday, expanding the recall
outside of Beijing to the country's east coast.
A Russian ingredients company is finding it hard to meet growing
demand for its egg protein products because of problems finding
buyers for the by-product - powdered egg yolk. Angela Drujinina
reports.
UK food watchdog warns this week that it will bump up prevention
actions for food pathogens as salmonella cases are on the rise,
with a likely focus on Spanish eggs as the source of contamination
- something UK bakers should watch...
Food manufacturer Fresh-Pak's new facility in the UK is testament
to how far food production has come in the last ten years.
Anthony Fletcher spoke to managing director Simon Scrivens
to find out what it's like to work at...
FoodProductionDaily.com is going to Waterside Park in the UK
tomorrow to find out why convenience food manufacturer Fresh-Pak
Foods has invested £7.5 million in a new 35,000 sq ft egg
mayonnaise facility.
An FSA survey of UK-produced eggs has found that the level of
salmonella contamination is now one third of what it was in 1996.
But one industry expert says that food manufacturers should still
exercise caution, writes Anthony Fletcher.
The humble egg box is to be given a new look in the UK in an effort
to boost egg sales there and update the product's image. Promoted
by the British Egg Industry Council, the new seven-cup boxes are
designed to encourage consumers...
