Global ingredient-tech company CSM Ingredients group has announced the launch of Egg ‘n Easy Plus, an advanced egg reduction solution designed for cakes, muffins, and brioches.
The ingredient is said to build on the success of the company’s Egg ’n Easy line, offering a new formulation with greater flexibility and cost-efficiency. It could help to address the supply chain issues increasingly facing the egg industry, as avian flu outbreaks reduce availability and drive up prices.
Egg ‘n Easy Plus is a fully customizable plant-based powder solution that can replace up to 100% of whole eggs in brioche recipes, which typically contain 5% to 15% egg. Switching from free-range eggs to Egg ‘n Easy Plus can reportedly lower egg-related costs by up to 55% while preserving dough consistency and workability. Additionally, the ingredient is said to enable up to 50% egg replacement in cakes and muffins, while improving texture, moisture, and mouthfeel.
Value Added Solutions
Egg ‘n Easy Plus is made with wheat protein for improved crumb structure, vegetable fiber for enhanced freshness, sorbitol to improve moisture retention, and enzymes for a finer crumb structure. A fully clean label version is also available.
Other solutions in the Egg ‘n Easy range cover a variety of applications, including sponge, muffins, cakes, waffles, pancakes, and shortcrust.
In October, CSM Ingredients announced a partnership with PoLoPo, a molecular farming startup that grows proteins in potatoes, to develop animal-free egg protein powder for baking applications.
“Egg ‘n Easy Plus reflects CSM Ingredients group’s commitment to Value Added Solutions, a strategic approach to delivering innovative ingredients that enhance nutritional properties, technical performance, and sensory appeal,” says the company. “This effort aims to contribute to both human well-being and environmental sustainability.”
