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...
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.
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.
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.
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.”
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.
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.
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
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
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
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...