Reducing reliance on eggs is becoming a key strategy for manufacturers to help control rising costs, improve sustainability and meet consumer demands for plant based diets. But eggs are highly functional in application, so the challenge is to reduce egg without compromising volume, structure, or eating quality. We tested ourselves by developing an egg free muffin with our clean label egg replacers, OVAPROXTM. We wanted to retain the same eating quality whilst replacing 100% of eggs. FOR A BETTER RECIPE WITH REDUCED RELIANCE ON EGGS. R&D KITCHEN CONCEPT: REDUCED RELIANCE ON EGGS. OVAPROX™ CLEAN LABEL EGG REPLACERS “Using our egg replacement range, we’ve achieved up to 100% replacement of liquid egg in bakery products without losing volume, structure, and mouthfeel. It replicates the functionality of egg to deliver consistent, reliable results whether partially or fully replacing egg.” - TOM BULL NPD MANAGER /11 10\
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