New Egg Replacer Helps Bakers Cut Costs

On a market confronting with difficulties to purchase eggs during the last year, British company Ulrick & Short launches a new replacer: ovaprox.

The ingredient is high functional and can replace dried and whole egg. Derived from wheat, this clean label ingredient can be declared as wheat flour.

Available in powder form, which is then combined with water to produce the equivalent of liquid egg, ovaprox can replace up to 50% of egg in cakes without compromising on quality, taste, bake volume or shelf-life and in some cases can improve the overall texture of the finished product.

According to the producer, ovaprox is clean label, can be stored in ambient conditions, is micro stable, it doesn’t need to pre-hydrate, is a simple reformulation, improves moisture control, improves mouth-feel, increases crumb strength, enables consistent pricing, has a large potential savings and contributes to saturated fat reduction. Ovaprox can be used in cakes, muffins, premixes, and concentrates.

European bakers and confectioners confronted a crisis during 2017, as the prices of eggs continued to grow. According to a report presented by the European Commission, the evolution of prices has recorded an average 55.9% growth, November 2016 – November 2017.

“The current high price of egg and egg powder is here to stay for at least the medium term. Demand for egg is growing, and prices have been historically volatile simply by the nature of the market; future price hikes cannot be ruled out. We have seen a significant increase in demand from our customers for egg replacement. This is mainly due to price increases over recent months, and manufacturers have found that ovaprox offers a competitive and price stable alternative. Also, the growth of veganism across Europe and the US in recent years is forcing manufacturers to consider egg alternatives. All this considered, the indications point to the egg replacement market growing throughout 2018 and beyond,” Robert Lambert, executive assistant at Ulrick & Short, told WorldBakers.com.

We have seen a significant increase in demand from our customers for egg replacement.

Another problem affecting the industry last year was the scandal of eggs containing fipronil toxin.

The egg replacers market is projected to grow at a CAGR of 6.2% from 2017 to 2022, to reach USD1.2bn by 2022, according to a report launched by Marketsandmarkets.

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