EGG SUBSTITUTES AND REPLACEMENT

Total or partial egg substitutes and replacement





Product range  > EGG SUBSTITUTES AND REPLACEMENT

EGG SUBSTITUTES AND REPLACEMENT

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 functional systems to partially or totally replace whole egg/egg white/egg yolk, in selected applications. Product characteristics:

  • No E-Numbers
  • No allergens
  • Better stability
  • Crumb structure and elasticity
  • Improved volume
  • Appealing moistness
  • Long-lasting softness
  • All natural


FROM THE RANGE

  • HI-VEG SYSTEM M: egg free natural ingredient for well structured great tasting mayonnaise.
  • Egg replacement for bakery applications: great texture, stability and appeal — without eggs - while avoiding egg price fluctuations, ensure stable pricing and products availability throughout the year.
  • Customized solutions: systems to replace egg white in vegan/savoury applications like burgers, sausages, meatballs and similar.

WANT MORE?


Talk to someone with specialized knowledge and get in touch with us to receive our products brochures.

CONTACT US