Egg crisis compels bakery manufacturers to try plant-based egg alternatives
Replacement of eggs with OGGS may provide longer-term solution for manufacturers.
Bakery manufacturers looking for egg alternatives are considering the longer-term nutritional, flavor, and sustainability benefits of substituting liquid eggs for OGGS Egg Alternative Aquafaba.
The move, prompted in part by the current egg shortage and by the longer-term rising cost of eggs, sees plant-based egg alternative and bakery brand OGGS in trials with two of the UK’s largest British Bakery manufacturers, looking to replace liquid egg used in sponge cake production with OGGS Egg Alternative Aquafaba.