Arla Launches New Egg-Free, Clean-Label Glaze Solution
Trials show the egg-free glaze can give a higher, longer-lasting shine than traditional egg wash. The adhesive effect also holds toppings such as sesame and poppy seeds in place.
Aug 20 2010 --- Arla Foods Ingredients (AFI) has launched an innovative egg-free glaze that gives a long-lasting shine and golden colour to baked goods. MULTILAC BK1111 is an E-number free, natural, and cheaper alternative to liquid pasteurised egg, typically reducing raw material costs by 10-30%.
An appetizing shine and golden colour can make all the difference when consumers make their choice from a long line-up of bread, croissants, pastry and biscuits on supermarket shelves. By using AFI’s new product, bakers can look forward to higher consumer loyalty and lower production costs. All which adds up to improved profits.
“MULTILAC BK1111 is based on our own innovative technology,” says Søren Rothbøl Nørgaard, head of Arla Foods Ingredients’ bakery application centre.
“Although we have sold similar egg-free solutions for specific bakery products, this is the first all-round solution in our range.”
Trials show the egg-free glaze can give a higher, longer-lasting shine than traditional egg wash. The adhesive effect also holds toppings such as sesame and poppy seeds in place.
In most cases, bakers can leave product labels unchanged when switching to the patent-pending invention. The natural ingredients in the glaze are typically already part of the formulation.
“The fact that our solution is free of E-numbers makes it completely in line with one of today’s leading food industry trends,” Nørgaard states.
Another advantage is the low risk of microbiological contamination. Unlike liquid egg wash, which provides the perfect conditions for bacterial growth, MULTILAC BK1111 stays in top condition throughout the day’s baking.
Preparation could not be easier. Just mix the instantly soluble powder solution with water, and the egg-free glaze is immediately ready for use.
