17 Feb 2020 --- The wide array of functionalities in eggs poses a significant challenge for manufacturers seeking to replicate the kitchen staple in plant-based applications. Over the last year, a spike in vegan appetites has propelled the demand for near-identical egg replacements. FoodIngredientsFirst speaks to key ingredient suppliers pushing the envelope in formulating new solutions that imitate the foaming, emulsifying, stabilizing and moistening properties of yolks, whites and whole eggs.
