Arla Foods Ingredients (AFI) has unveiled its new “egg-reduced and beyond” concept as it highlights its business case for Nutrilac, a whey protein-based, natural egg alternative. The company affirms that cakes made with Nutrilac retain a moister, fresher feel over their shelf life and have a less fragile, more resilient crumb than those made with standard eggs. As the demand for vegan products gathers momentum, AFI aims to help bakers reduce their dependence on eggs – without compromising on structure, stability or richness.
“As well as helping bakers respond to the needs of a new generation of consumers, replacing eggs can bring benefits such as price stability and supply security. With Nutrilac, baking high-quality cakes with fewer eggs is not only possible, but also an excellent business strategy,” says Nikolaj Beck, Regional Account Manager in North America at AFI.
“Nutrilac can improve taste and texture without any change to water activity, even when egg content is reduced by 50 percent or more,” adds Maria Olsen, Senior Category Manager of Bakery at AFI.
Nutrilac provides strategic logistical benefits, such as greater supply security and longer shelf life than fresh eggs. Moreover, manufacturers can directly avoid the risks that come along with egg price fluctuations. As AFI’s egg analog does not require refrigeration, manufacturers can save on transportation costs, as well as lower storage space requirements – a single bag of Nutrilac can replace around 4,000 eggs.
Appeasing consumers concerned about animal cruelty, Nutrilac arrives as an egg replacement that is entirely free from animals and pathogens. Avoiding contact with chickens all together is also a fool-proof means of preventing avian flu outbreaks and contamination with fertilizers.
What to eggs-pect next?
AFI is not the first to explore the egg-free opportunities in the bakery sector. Using just water and plant materials, Renmatix developed Simple Cellulose, an egg analog that requires only plant material and water to grow. The same company also developed Nouravant, an egg-replacement ingredient created from cellulose and lignin.
“Nouravant is made by upcycling leftover maple wood chips using only water, heat and pressure, which makes the entire process cleaner and more sustainable than other alternatives. Nouravant, and similar products that Renmatix is developing, is taste-neutral and cost-beneficial because only a small amount of the ingredient is needed compared to eggs,” Mark Schweiker, Senior Vice President and Corporate Development Officer at Renmatix, tells FoodIngredientsFirst.
DuPont Nutrition & Biosciences launched a naturally-sourced, cholesterol- and allergen-free Grinsted Plant-Tex egg white replacement system last June, suitable as vegan alternatives to burger patties, cooked sausages and cold cuts. As high cholesterol levels are a constant concern for consumers struggling to maintain heart health, the widespread availability of commercial egg replacements may offer a way to reduce consumers’ risk for heart disease.
Source: Food Ingredients First
