From a technological stand point, eggs offer a unique combination of functionalities and properties: together with the nutritional contribution of proteins, eggs can thicken, coagulate, foam, stabilize and emulsify. Eggs are not easy to replace. However, their replacement has turned into a priority for sustainability reasons, to avoid the unnecessary killings and brutal farming practices of certain industries and to avoid the presence of a problematic ingredient, being eggs an allergen and a potential source of severe microbiological contamination if not properly managed. Besides, free-range farming has brought the cost of eggs to dangerous heights. It is extremely difficult to imagine a single ingredient or system of ingredients capable of replacing eggs – beware of those claiming that – let alone without additives or chemicals. Hi-Food has developed a clean label system to partially or totally replace whole egg/egg white/egg yolk, in selected applications. Product characteristics:
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