Loryma introduced a stabilizing compound designed to replace eggs and dairy in baked goods, in response to the global egg shortage. The new solution offers manufacturers a cost-effective alternative to eggs, with a similar taste and texture as products containing egg.

Lory® Stab is a compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results, the company explains. It is suitable for a variety of plant-based baked goods traditionally prepared with baking powder, including muffins, pound cakes, cake bases, waffles, American pancakes and traditional European desserts such as Kaiserschmarrn. When used in muffin production, it ensures a characteristic mushroom-shaped dome.

It has a neutral flavor profile, meaning that the Lory® Stab can be easily combined with everyday baking ingredients and refined with additional flavor components, for creating both sweet and savory applications.

It also has an extended shelf life and a low fat content, the company highlights.

 “We are proud that Lory® Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” explains Norbert Klein, Head of Research & Development at Loryma. “

Photo:  Crespel & Deiters Group