Egg replacement is on the rise, says Ingredia Group
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
Ingredia has two egg replacement ingredients in its Promilk range, and Villemin said Ingredia Group has seen increased interest in its egg replacement ingredients as manufacturers look for ways to minimize food safety risks and improve logistics, along with ways to improve margins at a time when input costs are particularly volatile.
Ingredia Group is showcasing two egg replacement ingredients based on milk proteins at the IFT expo in New Orleans – one for use in baked goods, and one to replace egg in mayonnaise.
