Pending battery hen ban prompts egg replacer for mayonnaise

By Jane Byrne

- Last updated on GMT

Related tags: Egg, Saturated fat

An extension to its existing Geltec range allows for egg substitution in the manufacture of mayonnaise, and could help producers offset expected liquid egg price hikes next year, says UK supplier Fayrefield FoodTec.

Steve Timms, managing director of the Cheshire based firm, said it developed the new application for a brand owner in Asia and is now targeting the European market, claiming Geltec 10505 can provide cost savings of up to 40% based on “current European egg prices.”

Flagging up the challenging involved in effectively substituting eggs in mayonnaise, the company, a subsidiary of Dairy Crest, said the ingredient, which comprises an egg derivative, can ‘mimic’ the textural, flavour, emulsifying properties of mayonnaise as well as ensuring equivalency in visual appearance.

“The Asian manufacturer had a close role in the development of Geltec 10505 to ensure it met the standard required on sensory and functional characteristics,” ​continued Timms.

Previous attempts with egg replacers to produce a good quality mayonnaise have usually foundered due to the multi-functional benefits that egg performs in this application, explained the firm.

The clean label alternative to eggs produces a mayonnaise with has a 91% reduction in total fat (87% saturated fats) and a 98% less cholesterol, added the supplier.

Timms stressed the upcoming Jan 2012 EU legislation banning battery farming will put enormous pressure on egg prices as it will reduce supply. He comments that the European food industry needs to formulate strategies now to offset such hikes.

And the company said by using its Geltec range, manufacturers can forecast costs at a fixed price, taking the uncertainty out of maintaining profit.

A core competency for Fayrefield, said the managing director, has been the development of cost saving functional alternatives to ingredients vulnerable to price volatility.

"Our portfolio now includes egg and dairy replacers as well as sugar-free and gluten-free bakery mixes,"​ he said.

And uncertainty over cocoa prices was the prompt for the development of a new cocoa replacer for bakery applications that the company released in May this year.

Related topics: Science

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