The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

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.

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