Breaking the Yolk on Egg Alternatives

What’s up with egg replacement?

There are quite a few factors contributing to the demand for egg replacement options.  Over the past couple of years, the egg market has become exceedingly volatile.  This disruption in the supply chain affects efficiency, productivity, and, in the end, the bottom line.  Let’s take a closer look at some identifiable factors influencing the egg supply.

Bird Flu

Some of this uncertainty can be attributed to the increased spread of the Avian (Bird) Flu.  This disease is common among wild aquatic birds and does not usually result in their sickness, however, it has been known to cause sickness and death among domesticated bird species such as chickens, ducks, and turkeys.  This health concern has companies looking for ways to protect and stabilize their ingredient supply.

Food Allergies

Egg allergies are becoming a major dietary concern, coming in second only to milk allergy.  Reactions range from hives to severe anaphylaxis.  While the actual cause of reaction lies within the egg white, egg allergy sensitive products must be completely egg free, including the yolk, because of cross contamination being unavoidable when separating yolk and white.  Food industry companies must start accommodating in order to stay competitive.

Production Factors

Outside of consumer concerns, complicated egg processing and handling is pushing the industry to invest in simplified alternatives, and finally, a limiting factor of using egg in any product is the shelf life.  All of these factors have influenced Agropur Ingredient’s decision to offer egg alternatives to its customers.

What are we doing?

We offer product blending and packaging in our La Crosse facility. Starting in summer of 2015, Agropur had been offering egg alternatives formulated from whey protein concentrate powders, cellulose powders, and fiber.  These blends beat out the average egg in protein content, offering 30g protein per 100g of egg alternative.  Compare that to the average of 12g protein per 100g of ordinary egg nutrition.

What are we offering?

Our blends are specially formulated for baking good batter recipes; Agropur Ingredients’ egg replacers can withstand the heat of an oven and provide the necessary structure to maintain structure and texture consistency.  Agropur Ingredient’s egg alternatives could save customers between 30% -70% in regards to egg ingredient costs considering that in June of 2014, one could expect to spend as much as $16.00 per lb. on egg white.

Bakigen 1060 – Whole Egg Alternative

Formulated with whey protein and cellulose, can replace liquid or powdered egg, moisture retention contributing to added shelf life.*

Bakigen 1065 – Egg White Alternative

Formulated with milk protein and cellulose, can replace liquid or powdered egg white, moisture retention contributing to added shelf life.*

*One year at less the 80°F/26°C and less that 65% relative humidity in original, sealed bags; cool, dry environment recommended for maximum shelf life.