Plant-Based Egg Substitute Offered to Baking Industry

01/10/2019

Food Business News reports that Renmatix Inc. has established a strategic association with the Ingredient House LLC to promote Simple Cellulose™. This plant-based additive is claimed to be a substitute for liquid egg in baking.

 

The producer claims that the ingredient offers emulsification, texturizing and moisture retention for breads, muffins and cookies.

 

The egg industry through the Egg Nutrition Center and other components of the AEB should be constantly aware of substitutes especially in food service and baking applications and should constantly evaluate alternatives to determine technical vulnerabilities and potential nutritional contribution to formulas and diets.














































































































































































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