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.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
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.
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.
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.
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...
The persistent old wives' tales about eggs - that they are
unhealthy, that they cause consumption or that they are
contaminated with salmonella - mean that British consumers are
missing out on the potential health benefits of...
