British starch specialist Ulrick & Short has launched a vegan and clean label egg replacer to keep up with the ‘growth of veganism’.
The company developed ‘ovaprox’, a highly functional egg substitute that can replace dried and whole egg.
Derived from wheat and maize, the product is available in powder form, which is then combined with water to produce the equivalent of liquid egg; ovaprox can replace up to 50 percent of egg in cakes without compromising on quality, taste, bake volume, or shelf-life.
While the product isn’t available for consumers to purchase, it’s an ingredient aimed at food manufacturers.
Robert Lambert from Ulrick & Short told industry outlet FoodIngredientsFirst: “We’ve seen a significant increase in demand from our customers for egg replacement.
“The growth of veganism in recent years is forcing manufacturers to look at egg alternatives, and our ovaprox is vegan.”
The innovative product is already being used in the UK and throughout Europe through the company’s European distributors.
ovaprox has proven to be successful in bakery goods such as muffins, cakes, pancakes, but also in applications like mayonnaise.
The egg substitute is also heat stable, making it suitable for all factory processes.
Ulrick & Short Director Andrew Ulrick added: “Both manufacturers and consumers alike are exercising more caution when purchasing products containing eggs.
“So ovaprox plays a dual role in that it puts the mind of consumers to rest and manufacturers to rest, but also provides a very cost-effective and crucially price-stable alternative.”