Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
Rousselot’s European applications laboratory has developed a new gelatine for egg replacement and for use in dressings and sauces, the company has said.
Natural ingredients that claim to have emulsifying properties do not, as yet, have good enough functionality to be able to use them in most products, according to one formulation expert.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Beta-carotene, a carotenoid already extensively used as a colorant,
improved the colour of reduced-fat mayonnaise using beta-glucan,
without affecting texture, says new research.
Anglo-Dutch food giant Unilever reports this week that it will
further strengthen its foods operations across the Asian market
with an agreement to acquire the outstanding shares in CPC/Aji
Asia, a 50-50 joint venture, from Japanese...
