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 [...]

4 01, 2019


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 [...]

6 04, 2018

Soybean Allergen

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 [...]

24 07, 2017

Milk Replacements That Work

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 [...]


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