A host of functional ingredients―from fats and oils to fibers and starches―are available to help bakers and snack producers resolve formulation challenges.
During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.
MGP Ingredient's Arise wheat protein isolates and Optein hydrolized wheat proteins can provide up to 100 percent egg white replacement in bakery and other flour-based applications.
Ingredion Inc. is helping food manufacturers overcome rising egg costs and reduce their reliance on eggs with a wide range of egg replacement ingredient solutions.
According to Glanbia Nutritionals, OptiSol 3000, an extension of its OptiSol range, provides a cost-effective alternative to eggs for numerous bakery applications.