LA CROSSE, WIS. — While dried egg white products have more than doubled in price over the past year, the technical team of Agropur Ingredients has developed egg alternatives under the BakiGen bakery ingredients line. The alternatives follow a metric of industrial egg use that equates to three primary levels: cookie-type applications, muffin-type applications and high-rise, cake-type applications.
“Manufacturers in this sector face a relatively immediate dilemma as a chief component of their formulations has become a threat towards their bottom line,” said Phil Blanchard, manager of the bakery division for Agropur Ingredients. “While inclusion rates of alternatives can and will vary, we feel confident that our solutions have the ability to hit percentages of 25% to 50% in egg white replacement and 25% to 100% in whole egg replacements.”
Egg whites dried products were selling at $firstname.lastname@example.org per lb on May 30, which compared to $6.40 per lb a year ago, according to the June 3 issue of Food Business News.
Agropur Ingredients, the ingredient division of Agropur Dairy Cooperative, also recently collaborated with J. Rettenmaier USA LP, a fiber supplier. Combining Agropur’s experience in functional proteins and contract manufacturing with J. Rettenmaier’s experience in cellulose blends led to the creation of another egg alternative under the Vitacel blend.
Agropur Ingredients will showcase its egg alternatives at its booth during the Institute of Food Technologists’ annual meeting and food exposition June 21-24 in New Orleans.