Innophos is expanding its
LEVAIR portfolio with the launch of LEVAIR Egg Replace, an egg replacement solution for commercial
bakeries. This new technology enables manufacturers to reduce costs, minimize supply chain disruptions, and maintain the volume, texture, taste, and appearance of traditional eggs in baked goods. …
These high-performing egg replacers give bakery manufacturers the flexibility, consistency, and cost efficiency needed to maintain product quality while adapting to market uncertainties. …
Burcon’s canola protein is well-suited for use in baked goods, offering food manufacturers a sustainable and cost-effective alternative to eggs. …
This launch will accelerate revyve’s expansion into new food categories, fulfilling demands for clean-label, sustainable texturizing ingredients to replace eggs, especially in gluten-free products. Being allergen-free, the new ingredient enables commercialization in categories such as sauces and potato products where gluten poses a barrier to entry. Additionally, its neutral flavor profile makes it ideal for flavor-sensitive products, such as sweet baked goods and confectionery. …
The €5 million PIER (“Plant-based food ingredients to be egg replacers”) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals. …
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