Trust us, we can solve it!
Egg prices are getting higher and higher and are expected to increase further due to new egg production regulations in Europe.
To help you control your production costs, the Food_lab works on different reformulation solutions, either by reducing the amount of egg in the formula, or by replacing it completely.
How do we do this?
In two ways:
- By using innovative ingredients that can help you maintain a great customer experience for your consumers.
- Creatively combining traditional ingredients, such as fibres and vegetable flours.
Here are some examples of recipes we have created:
Egg-free potato omelette
Egg-free brioche bread
Egg-free waffles
In all of these recipes, the egg has either been partially or completely replaced without altering the organoleptic and nutritional properties of the egg.
Find out how we can help you reformulate or develop your egg-free recipes for the food industry.
- Bakery
- Viennese pastries
- Sauces
- Ready meals
Because Healthy can be Tasty
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.