When you're using an egg replacer, there are some important questions to ask. It depends what you want it to do or what you’re baking. Do you want to maintain structure? Is it adding emulsification properties? Do you need something to help with volume, binding, or texture? What other ingredient interactions do you [...]
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 [...]
Soy Also known as soybean What is Soy? Soy or soybeans are a legume crop and an important source of oil, protein, fiber and flour. In fact, they are the largest single source of edible oil worldwide, accounting for 50% of the world’s supply.1 Various components of the soybean can be used [...]
A soybean allergen is an adverse reaction by the body to proteins found in soybeans. Soybean Allergen What is a Soybean Allergen? A soybean allergen is an adverse reaction by the body to proteins found in soybeans that cause a host of negative symptoms. Soy allergies are among the top eight [...]
The egg shortage is no yoke! (yoke, joke, see what I did there?). The avian flu is decreasing the supply of eggs and increasing prices. If you’re looking for a solution, egg replacers should be at the top of your list! Why egg replacers? In our current situation, the main reason may be cost. Egg substitutes can [...]
There's more than one reason to replace milk in your formula. It’s a top allergen. It’s expensive. Your customers are vegans or they don’t want genetically modified hormones like rBGH. If you are looking for milk alternatives, there are worthwhile options. How do you replace milk? Milk has quite a few jobs in baked good formulas. It increases moisture [...]
