Since 1946, Holton Food Products has been helping its customers succeed by providing quality ingredients, customized product development and technical support—all fueled by strong food science and applications experience. We specialize in texture and stability improvement in many types of baked goods and desserts. Our ingredient systems work in challenging applications where freeze-thaw stability, shelf life extension and process tolerance are critical to our customers’ success. This dedication and know-how has enabled our customers to build appealing product lines, increase sales and improve margins.
Developing a food product that meets the challenging demands of commercial production, distribution and storage—all with a brief, simple label, is challenging. Using a SIMPLY stabilizing system or bakery base, like Spregg® CL or Whole Whip Base, can be the key to success. Holton’s line of naturally-sourced, non-GMO and organic ingredient systems were developed through extensive research and trials. SIMPLY multi-purpose products are easy to use and highly functional.
Plant-Based Egg Functionality
Holton’s new, patent-pending technology is the leading edge of egg replacement. Whether the goal is vegan, eliminating an egg allergen, or whether it’s replacing whole eggs or egg whites, Holton’s plant-based systems can provide the solution. As part of the SIMPLY line, our clean label egg replacers are all non-GMO, and some organic-compliant. Here are some examples:
Bake PB completely replaces whole eggs or egg whites in most baked goods by providing excellent aeration, emulsification, and crumb structure. Meringue Base PB creates a stable foam for vegan meringues, marshmallow, and aerated icings. Bake PB-GF is especially formulated for gluten-free baked goods.
For more information or questions, contact us directly at [email protected] or by filling out the form on the Contact Us page.