Ulrick & Short has extended its egg replacement range with a functional ingredient that it claims will vastly improve the quality of vegan cakes and muffins.
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
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.
The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.