The rising price and shortage of eggs are causing a headache for the food industry. Aware of the need for egg replacement solutions, at Molina's #Food_Lab we are developing solutions to replace eggs without altering their organoleptic or nutritional properties.
Find out how we can help you reformulate or develop your egg-free recipes for these industries:
- Bakery
- Pastries
- Sauces
- Ready-made meals
Egg-free brioche
Example of an egg-free brioche, with a base of flaxseed flour (rich in protein and fibre).
We’ve obtained cost improvements of up to 15% without altering the organoleptic properties and characteristics of a brioche (texture and flavour), retaining the amount of protein found in the standard product.
Egg-free muffin
Example of a muffin without using eggs. We use different fibres (flax, carrot) to achieve the texture provided by the egg and we manage to optimise the recipe to remove eggs without affecting the muffin's unique profile.
Croquettes
Crunchy croquettes without the use of eggs in the batter produced by emulsifying vegetable fibres and gums.
We have innovative ingredients that can help you deliver a highly appealing consumer experience.
Because Healthy can be Tasty
Brioche sin huevo
Muffin sin huevo
Croquetas
Hemos obtenido una mejora del escandallo de hasta un 15% del coste sin alterar las propiedades organolépticas y características propias de un brioche (textura y sabor), conservando la proporción proteica del producto estándar.
Utilizamos distintas fibras (lino, zanahoria) para conseguir la textura que aporta el huevo y conseguimos optimizar la receta para eliminar el huevo sin perder la personalidad del muffin.
Contamos con ingredientes innovadores que pueden ayudarte a mantener una experiencia de consumo muy interesante para tus consumidores.