Egg replacement ingredients help manufacturers reformulate in avian flu wake
The spread of avian flu among hens in the U.S. may be slowing, but the resulting egg shortage could take up to two years to rebound – prompting some worried manufacturers to permanently reformulate their products with egg replacement ingredients, industry stakeholders report. In response, ingredient suppliers are stepping up to the plate and offering a variety of solutions that can replace anywhere from 25% to 100% of eggs in products ranging from baked goods to sauces to noodles. Some companies even offer egg replacement options for creamy pumpkin pies so that when the holidays roll around, consumers nationwide can still celebrate.
