Food and biochemicals company Corbion has announced it is expanding its portfolio of egg replacers with two new products — Vantage™ 12E and Vantage™ 11E.
Designed for manufacturers of bakery products, the egg replacers are intended to address the supply chain issues increasingly facing the egg industry, as avian flu continues to cause shortages and price rises.
Vantage™ 11E is designed for complete egg replacement in bread and bun applications without the need for reformulation. Meanwhile, Vantage™ 12E reportedly enables manufacturers to reduce dried or liquid whole eggs by up to 40% in cakes and sweet goods, and can be integrated into both open-bowl and continuous mix systems.
“The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of Functional Ingredients at Corbion. “With our patent-pending Vantage™ solutions, we’re providing reliable alternatives that enable our customers to retain control over their formulations while ensuring the exceptional taste, texture, and structure that consumers love.”
Helping manufacturers manage uncertainty
Both products are said to provide superior moisture retention, structure, and mouthfeel, along with cost savings and supply stability. They add to Corbion’s extensive portfolio of egg replacers, which includes whole egg extenders, egg white substitutes, and allergen-friendly egg wash alternatives.
Egg alternatives are increasingly emerging as a solution to the volatility of egg supply chains; in the US, Just Egg is marketing itself with the phrase “Plants don’t get the flu”, and has seen sales surge as conventional eggs become increasingly expensive.
“Corbion is focused on helping bakery manufacturers meet today’s challenges with practical, effective ingredient solutions,” said Ceule. “With Vantage™ 12E and 11E, we’re offering more ways to manage supply uncertainty while maintaining the quality their customers expect.”
The new egg replacers are currently only available in North America.
