Citrus pulp and guar gum: Citri-Fi 200FG from Fiberstar Inc. can replace up to 30 percent of eggs in bakery applications while maintaining the same quality, freshness and mouthfeel as the reference formulation.

Egg white replacer: Function Plus 150W, a new egg white replacer from Corbion Caravan, helps bakers keep their ingredient costs down, while still producing the sweet baked goods customers want. 

Flax and whey protein: According to Glanbia Nutritionals, OptiSol 3000 provides a cost-effective alternative to eggs for numerous bakery applications.

Stabilizers, starches, proteins and more: Ingredion Inc. is helping food manufacturers overcome rising egg costs, improve profitability and reduce reliance on eggs with a wide range of egg replacement ingredient solutions.

Wheat protein isolates: MGP Ingredients Arise wheat protein isolates and Optein hydrolyzed wheat proteins can provide up to 100 percent egg white replacement in bakery and other flour-based applications.

Egg replacement solutions: Puratos’ egg replacement solutions can fully or partially replace eggs in baked goods, depending on the percent of eggs and type of finished application.

Algal flour: Solazyme says its AlgaVia Whole Algal Flour allows bakers to reduce or replace egg yolks, dairy fats and oils without compromising product taste, mouthfeel and texture.

Whole-food fiber: Florida Food Products' FiberGel LC offers bakers a single-ingredient solution to replace egg and egg white in myriad bakery applications.