With Egglife's egg white wrap's recent expansion in 2000 ALDI stores, which features its new Garden Salsa flavor, the company intends to disrupt “legacy flour-based food products…with delicious and nutritious alternatives,” Andrea Schwenk, CMO,...
The EVERY Company has teamed up with upmarket west-coast patisserie brand Chantal Guillon to road test EVERY EggWhite - billed as “the world’s first animal-free egg white” - in a product heavily reliant on the unique functional properties of egg whites:...
BakeryandSnacks spoke with Lauren Egan, brand VP at Peckish, about how the product and positioning has evolved since launching earlier this year – from tweaking the front-of-pack call-outs to dipping into other flavors.
Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products...
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
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...
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
The rare sugar D-psicose may be an ideal substitute for sucrose,
and have the added benefits of boosting antioxidant activity and
boosting shelf-life, say Japanese researchers.
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.