Eggs are an integral ingredient for bakers and many snack producers, which – amid all the other challenges – continue to face egg shortages and skyrocketing prices.
Today’s consumers have a far more diverse set of wants and needs than ever before, but they still want an indulgent treat. And while they’re expecting it to be vegan, gluten-free, egg-free, dairy-free or plant-based, they are not prepared to compromise...
Ulrick & Short has extended its egg replacement range with a functional ingredient that it claims will vastly improve the quality of vegan cakes and muffins.
Cargill has entered a joint development agreement with Renmatix to explore new applications and commercial opportunities to scale a proprietary, water-based process which converts unused plant materials into functional food ingredients with the clean...
Veganism, egg shortages and price fluctuations have increased the demand for egg free replacements – especially for baked goods. But it’s not that easy to replace the egg, writes Ulrick & Short’s marketing and communications expert, Robert Lambert.