US supplier Sioux Natural launches vegan plant-based egg substitute
Veggan is an egg replacer made from a variety of non-GMO soy ingredients that, according to the supplier, could help overcome issues with traditional eggs such as price instability and health concerns.
Made using a blending process from sustainable, minimally processed, GRAS-certified ingredients, Veggan could replace whole or liquid eggs in recipes, according to Sioux Natural president and flavorist Paula Persinger.
Blind taste tests
In blind taste tests, baked goods containing Veggan were virtually indistinguishable from those containing whole eggs, said the supplier.
“Veggan is a clear choice for waffles, donuts, breads, cakes, muffins, cookies and more,” added Persinger.
She said Veggan could mitigate unexpected egg price increases such as those caused by last year’s avian influenza outbreak in the US.
“Food manufacturers have faced a large price increases, for example in early 2015 when egg prices roses 80% due to H5N2 outbreak,” said Persinger. “Using Veggan eliminates these non-forecasted price fluctuations and can support ingredient cost reductions in the 40% to 60% range.”
Veggan also ”substantially reduces” the microbial risk for salmonella and listeria and is Cholesterol-free, she added.
Market beyond vegans
Persinger predicts demand for products to replace or reduce the use of whole eggs will grow in the coming years, and says they have a market beyond vegans and vegetarians.
“Veggan plans to be an important solution to whole eggs in the baking industry for many years to come,” she said. Sioux Natural is not launching Veggan as a retail product but is interested in speaking with manufacturers about licensing opportunities.
“There are a few egg replacer products sold in retail stores today,” she said. “Veggan is a great competitor because it has both the functional and the nutritional qualities of an egg.”
A portion of Veggan equivalent to a whole egg contains similar levels of protein and calories, according to Sioux Natural.
