Articles Tagged with ''eggs''

Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.

Ingredion Inc. is helping food manufacturers overcome rising egg costs and reduce their reliance on eggs with a wide range of egg replacement ingredient solutions.

According to Glanbia Nutritionals, OptiSol 3000, an extension of its OptiSol range, provides a cost-effective alternative to eggs for numerous bakery applications.

Cargill offers multiple solutions to assist food manufacturers in replacing all the various egg types.

Citri-Fi 200FG from Fiberstar Inc. is a 100 percent natural ingredient made from citrus pulp infused with guar gum.

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

Arla Foods Ingredients’ Nutrilac whey protein egg replacers offer an alternative to eggs in a range of bakery products.

In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.

From a young age, we’ve been told that eating protein will help us grow tall and strong.