21 09, 2020

Why Should You Replace Eggs in Baking?

Well, for quite a few reasons, actually. Reasons to replace eggs include: Economics: considerable fluctuations in global egg supply and pricing Health concerns: cholesterol content, avian influenza outbreaks, etc. Lifestyle: vegan/vegetarian diets Shelf-life and handling: egg products have a limited shelf-life and can lead to HACCP issues Allergen: egg is considered a top allergen in the U.S., creating a [...]

31 08, 2017

Whole Egg Powder

Whole Egg Powder What is Whole Egg Powder? Whole egg powder is the dried form of whole eggs. It is commonly used as a whole egg substitute in protein-rich baked goods due to its longer shelf life compared to fresh eggs.1 A wide variety of whole egg powder products are commercially available:2 [...]

23 05, 2017

Milk Replacement

Milk replacers, like soy, can help with product texture and color. Milk Replacement Why replace milk in baked products? There are two main reasons to replace milk in baked products: it is a top allergen and is an expensive ingredient. There are several groups of people that avoid  milk in [...]

11 11, 2015

Egg White

Egg White What is Egg White? Egg whites make up around 60 percent of an egg’s total weight. The albumen, or “white,” consist of a chalaziferous layer which surrounds the yolk, and an inner thin layer, outer thick, and outer thin layer.1 Water is a key component as well. When used in baked [...]


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