Burcon Launches Puratein Canola Protein for Egg Replacement Applications
Burcon’s canola protein is well-suited for use in baked goods, offering food manufacturers a sustainable and cost-effective alternative to eggs. …
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. …
Ardent Mills, the premier flour-milling and ingredient company, today launched two new products, Ardent Mills Egg Replace™ and Ancient Grains Plus™ Baking Flour Blend. The company designed these innovative, cost-effective solutions to enable its customers to capitalize on new market growth, meet evolving consumer preferences for quality ingredients and great taste, and help alleviate supply chain challenges. …
This novel product not only removes the last remaining allergen (i.e. eggs) and animal product from the ingredient label, it also represents the first shelf-stable gluten-free bread with an ambient (i.e. non-refrigerated) shelf life of 28 days. The Company has partnered with a national gluten-free bakery whose products will be initially distributed through KrogerTM, PublixTM, and MeijerTM representing over 2,600 retail locations across the country. …
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