By Jo Baker-Perrett, Microstructure Lead, Campden BRI
Eggs are highly functional ingredients and can be difficult to replace, especially by substituting with just a single ingredient. Yet, in the current context, there is a growing interest in doing just that.
Egg replacement is of growing interest to the food industry with consumers and manufacturers driving the change away from egg-containing products for numerous reasons, such as ethical complications, sustainability, allergens and health. The need for manufacturers to diversify their product ranges by creating products that are inclusive of many dietary preferences and requirements is increasing. In addition, the price of egg and egg-derivative ingredients has seen significant volatility over the past five years.
