Tate & Lyle Food Systems Develops New Solutions for Egg Replacement in Bakery
Faced with significant price rises and supply constraints in the egg market, many food manufacturers are seeking to control recipe costs by reducing the egg content of their products.
Faced with significant price rises and supply constraints in the egg market, many food manufacturers are seeking to control recipe costs by reducing the egg content of their products.
To meet this need, Tate & Lyle Food Systems has developed new HAMULSION stabiliser systems, enabling egg replacement in bakery products of up to 100% as the manufacturer requires. Tate & Lyle Food Systems has already developed a range of moist muffins with different levels of egg replacement and no alteration in product quality.
"The challenge with bakery products when lowering egg content is to keep a fresh and moist product. With our new stabiliser system solution, we managed to produce a moist muffin with similar product properties to the full-egg version, and the feedback from our customers has been very encouraging." says Kerstin Werner, Head of Business Development, Tate & Lyle Food Systems.
Tate & Lyle Food Systems has decades of experience in designing and manufacturing tailor-made functional ingredient systems for foods and beverages. Over the years, Tate & Lyle Food Systems has built specific expertise in developing replacements for egg – for example, egg-free stabiliser systems for mayonnaise. "It takes very specific expertise to achieve a product’s desired characteristics without using eggs," explains Werner. "It’s not simply a case of replacing one ingredient with another."
Tate & Lyle Food Systems helps formulate the whole product recipe, tailoring its solutions to each customer’s production and marketing needs. "We don’t go in with off-the-shelf solutions," says Werner. "We discuss with the customer what they want to achieve. But the beauty of our approach is that, because we can draw on an established range of functional raw material combinations, we can deliver solutions at very short notice."
In increasing its focus on critical raw materials, Tate & Lyle Food Systems has explored alternatives to other key bakery ingredients, such as cocoa. The result was the launch last year of CARCAO, a carob powder ingredient that can be used as a partial cocoa replacement.
"The challenge with bakery products when lowering egg content is to keep a fresh and moist product. With our new stabiliser system solution, we managed to produce a moist muffin with similar product properties to the full-egg version, and the feedback from our customers has been very encouraging." says Kerstin Werner, Head of Business Development, Tate & Lyle Food Systems.
Tate & Lyle Food Systems has decades of experience in designing and manufacturing tailor-made functional ingredient systems for foods and beverages. Over the years, Tate & Lyle Food Systems has built specific expertise in developing replacements for egg – for example, egg-free stabiliser systems for mayonnaise. "It takes very specific expertise to achieve a product’s desired characteristics without using eggs," explains Werner. "It’s not simply a case of replacing one ingredient with another."
Tate & Lyle Food Systems helps formulate the whole product recipe, tailoring its solutions to each customer’s production and marketing needs. "We don’t go in with off-the-shelf solutions," says Werner. "We discuss with the customer what they want to achieve. But the beauty of our approach is that, because we can draw on an established range of functional raw material combinations, we can deliver solutions at very short notice."
In increasing its focus on critical raw materials, Tate & Lyle Food Systems has explored alternatives to other key bakery ingredients, such as cocoa. The result was the launch last year of CARCAO, a carob powder ingredient that can be used as a partial cocoa replacement.
Source: Tate & Lyle Food Systems
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