Nutrition and health claims From November 2019

Egg replacement challenges

Veganism is currently a hot topic, but egg is a key ingredient in many food products that stands in its (and product development leaders) way. So, in advance of her appearance at Fi Europe next month, our ingredients research team leader Tiia Morsky responded to some questions on what the industry can use as an alternative.

1. What projects are you mainly involved with at Campden BRI?
I specialise in the properties and processes of plant protein ingredients. One of the projects I manage develops techniques to produce plant-based protein-rich ingredients efficiently.

2. What challenges are producers currently facing?
In short, it’s development of vegan products. The food industry is seeking alternatives to egg ingredients, so in response we’ve launched a new Egg Replacement Club project to help them with this.

3. What are the main issues with trying to find replacements?
Eggs are a unique multi-functional ingredient used for aeration, emulsification, enriching, colour, shine, and structure forming. It’s because of this versatility that many manufacturers depend on this ingredient, making it a real challenge to replace.

4. Could you give an egg substitute example? Why is it a good alternative?
Pulses are known to have great functional properties including foaming, emulsification and gelling due to their chemical composition. Our recent research work found pulses - such as peas, beans and lentils - displaying significantly higher foam expansion and foam volume stability compared to egg white proteins.

Tiia will be discussing plant-based clean label alternatives at Fi Europe’s conference in Paris. Find out more about Investigating plant based proteins (video).

Contact: Tiia Morsky
+44(0)1386 842089

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