Replacing the Multifunctionality of Egg in Bakery

With an increase in interest in Vegan products, manufacturers must identify where compromises can be made when finding egg alternatives in baked goods.  In the February 2021 edition of the World of Food Ingredients, Stanley Cauvain and Rosie Clark discuss the options for egg replacement ingredients with respect to maintaining both protein content and functionality.  Instead of mimicking existing cakes an alternative approach can be to identify new product forms with a focus on smaller portion sizes suitable for lunchboxes and snacking.