A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
Morrisons has become the first UK supermarket to launch its own line of carbon neutral eggs as part of its target to be directly supplied by ‘zero emission’ British farms by 2030.
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
A plant-based egg alternative made from fava beans has been developed by Germany-based Perfeggt for the European market. FoodNavigator asks co-founder and CEO Tanja Bogumil how the start-up managed to achieve an egg-like taste and texture.
The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.
Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.
Whether it be improving environmental standards for broilers or abandoning cage eggs in favour of free range, major retail players are adopting higher chicken welfare standards.
Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.
Reducing import levies on shell eggs and egg powder from non-EU countries threatens the competitiveness of Europe’s egg industry, researcher Peter van Horne tells FoodNavigator.
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
Eggs are a great protein source but processors lack innovation when creating new convenience formats, says the founder of Peck, whose egg-based beverage packs a nutritional punch that beats highly processed plant or whey protein.
There is ‘unlikely’ to be a health risk for those consuming fipronil-contaminated chicken eggs, the German Federal Institute for risk assessment said in response to the recent egg contamination scare in Europe.
By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste.
Nutriom has partially expanded a recall of egg products but said there is ‘no scientific or legal basis to further expand' it in response to a USDA statement that it declined to take action.
Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods
Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
British Lion Egg Processors (BLEP) are urging manufacturers to buy product derived from British Lion certified eggs after an outbreak of salmonella that hit seven people in the UK.
The increased price of eggs has been the biggest factor behind strong results posted by Ukraine-based international egg and egg products business Avangardco, which boasts hundreds of millions of euros in sales.
New bakery emulsifiers and a stabilizer system for mayonnaises and dressing fulfil consumer demands for fat reduction, leaner labels and simpler production, claims developer Palsgaard.
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.
Avebe says Eastern Europe is the principal market for its new Eliane potato starch-based fat reducer for mayonnaise, but insists that cost hikes and accelerating "health and wellness trends" could soon see demand shifting west.
Oat dextrine yields similar physical properties in low fat mayonnaise to those of a full-fat version, but taste and texture issues need to be addressed.
Sausages are a suitable carried for lutein, the carotenoid linked to eye health benefits, says a new study which reports higher lutein uptake than from vegetables.
Researchers at Campden BRI have devised a way to measure eggs’ performance during cooking which they say could lead to the discovery of the perfect egg for use in bakery products.
Gum Technology is introducing a new line of hydrocolloid and
stabilizer blends to replace eggs in custards, doughs and baked
goods, in an effort to help manufacturers reduce the impact of high
egg prices.
The US Journal of Agriculture and Food Chemistry will be
publishing a study next month that describes a new process to
greatly reduce allergens in eggs.
With the implementation of EU allergen labelling regulations, more
and more companies are producing testing kits to meet the demand
from food processors.
A Russian ingredients company is finding it hard to meet growing
demand for its egg protein products because of problems finding
buyers for the by-product - powdered egg yolk. Angela Drujinina
reports.
UK food watchdog warns this week it will bump up prevention actions
for food pathogens as salmonella cases are on the rise, but
contamination focus on Spanish eggs seems likely.
Sparking an angry response from the egg industry, but opening up
opportunities for alternative ingredients, Japanese researchers
suggest an egg a day could significantly contribute to heart
disease in women.
After years of bad publicity, UK eggs appear to be regaining
popularity. Are producers witnessing the dawning of a golden age,
or is the current trend just a flash in the frying pan? Anthony
Fletcher reports.
The mayonnaise industry continues to feel the impact of steep price
rises for the primary ingredients used in the formulation of the
popular salad condiment. In parallel, alternative ingredients are
starting to grow in popularity...
An FSA survey of UK-produced eggs has found that the level of
salmonella contamination is now one third of what it was in 1996.
But one industry expert says that food manufacturers should still
exercise caution, writes Anthony Fletcher.
Belgian food science company Leda Technologies announced this week
that it is to launch a pasteurisation technology for eggs in shells
that should combat the risk of bacterial infection in fresh egg
food preparations in the professional...
A major concern of food processors is the inadvertent cross-contact
of food products, with allergenic residues, such as eggs.
Scientists in Nebraska may have the answer.