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.
Globally, eggs have reached record high price levels, driven by an unprecedented outbreak in avian flu, runaway production costs, inflation, COVID and regulatory changes.
We’re in the midst of the deadliest bird flu outbreak in US history, with the knock-on effect of squeezing egg supply. Combined with high commodity feed prices and labour shortages, eggs have surged in price – not a happy situation for either the consumer...
The functional ingredients specialist has launched a clean label ingredient aimed at replacing the functionality of egg whites in plant-based meringues.