Bright shine and golden browning
There are good reasons to avoid using eggs in leavened baked goods: on the one hand, the demand for vegan products is increasing for ethical and ecological reasons, and, on the other hand, the price of eggs is rising. Boyens Backservice developed a plant-based alternative using peas.
Vegan glazing and browning agents are in demand. The market is growing at double-digit rates. “We launched our vegan glazing and browning agent called BackGlanz around seven years ago based on an idea and out of genuine conviction,” says Michael Jankowski, Sales Director at Boyens Backservice, who was also closely involved in product development and the overall concept. He estimates BackGlanz grew in sales by 17% in 2023. It is clear to him why demand has been increasing for around three years: “A healthy, sustainable, vegan and vegetarian diet is playing an increasingly important role in our society. In addition, chicken eggs have become extremely expensive, and their processing has always been critical from a hygiene point of view.”
