Penford Food Ingredients, a leader in innovative carbohydrate systems and technology, announced the expansion of its egg replacement portfolio. This portfolio of starches and starch and gum blends can partially or fully replace the whole egg, egg white and yolk in prepared food products.
“Egg components are escalating in price and can fluctuate greatly in the market,” said John Randall, president of Penford Food Ingredients. “Companies need high-performing replacement technologies not only to reduce the cost of production and reduce price volatility, but also to cater to allergen-free markets. Depending on the formulation, removing eggs can potentially reduce saturated fat and cholesterol, and maintain volume in food products without gluten, egg, soy or dairy.”
- Improves shelf-life
- Retains moisture
- Maintains volume and viscosity
- Emulsification aid
- Provides sheen and acts as an adhesive for particulates
- Saturated fat and cholesterol reduction
- Gluten-free, non-GMO, Kosher and Halal
- Baked goods
- Egg wash
- Sauces, fillings, dressings and condiments
Members of the food ingredient industry can learn more about carbohydrate-based egg replacement solutions at a webinar hosted by Food Business News, BakingBusiness.com and Penford Food Ingredients. The free webinar begins at 2 p.m. EST Wednesday, Jan. 14, 2015. Join this session to hear Mintel speak about the market trends, watch Penford crack open issues commonly found with replacing eggs and boil down the solutions needed to improve texture and save costs.