Articles Tagged with ''egg replacer''

On Dec. 19, 2014, in a backyard flock of mixed poultry in southern Oregon, a highly pathogenic avian influenza (HPAI) H5 outbreak was recorded. A crushing 180 days later, on June 17, 2015—the date of the last recorded detection—more than 48 million birds were dead as a result of the outbreak.

The avian influenza outbreak decimated the egg industry from December 2014 through June 2015. And it might soon reappear.

Available from leading ingredient suppliers, egg replacers offer bakers readily available, cost-effective egg alternatives.

Function Plus 100 and Function Plus 200 join Corbion Caravan’s egg extender and replacement product offerings.

Florida Food Products’ FiberGel LC offers bakers a single-ingredient solution to replace egg and egg white in myriad bakery applications.

MGP Ingredient's Arise wheat protein isolates and Optein hydrolized wheat proteins can provide up to 100 percent egg white replacement in bakery and other flour-based applications.

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.