Ulrick & Short launches egg replacer to capitalize on proliferating vegan trend

By Gill Hyslop contact

- Last updated on GMT

Ulrick & Short have launched its egg replacer suitable for bakery goods. Pic: ©GettyImages/chengyuzheng
Ulrick & Short have launched its egg replacer suitable for bakery goods. Pic: ©GettyImages/chengyuzheng

Related tags: Egg, Veganism, Clean label, fipronil, Ulrick & short

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.

Ulrick & Short is responding to the booming vegan trend with the addition of ovaprox V to its clean label ingredient range.

“In the past five years, veganism as a lifestyle has become a mainstream trend,” ​said Adrian Short, a director at Ulrick & Short, alluding to Innova Market Insight’s data that shows that product launches with a vegan market positioning have experienced a 45% CAGR between 2013 and 2017.

“This is a great opportunity for food manufacturers to discover innovative ingredients and textures. The bakery industry needs to capitalise on this trend, otherwise they will get left behind.”

The UK specialist developed ovaprox V, a 100% clean label egg replacement solution that is suitable for a range of bakery applications, including cakes, muffins and waffles.

ovaprox V – which is also non-GM and diary-free – mimics the same functional properties as egg in relation to volume, crumb structure and texture, and is easy to apply. It also requires no process change as it can be easily added to other dry ingredients so not to alter factory processes.

Short added: “There is another strategic advantage for manufacturers here in that ovaprox is both competitively priced and price stable. We have seen in the last 18 months just how volatile egg markets are is with the fipronil scandal causing massive price fluctuations hitting manufacturers hard.”

 

Related topics: Ingredients

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