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CSM Ingredients has launched Egg 'n’ Easy Plus, an advanced egg reduction solution designed for cakes, muffins and brioches.

Following the success of the company's Egg ‘n’ Easy line, the latest offering has more flexibility and cost-efficiency, while ensuring high-performance and quality. It allows for the cutting of up to 100% of whole eggs in brioche recipes and up to 50% in cakes and muffins.

With increasing egg prices in the US and avian flu outbreaks globally, there is a growing pressure to find reliable alternatives that do not compromise on quality. Over the last few years, CSM Ingredients has invested in R&I, dedicating research to egg reduction, leading to the development of Egg ‘n’ Easy.

Egg ‘n’ Easy Plus is plant-based and fully customisable. It allows manufacturers to replace up to 100% of whole eggs in brioche recipes, which typically contain 5-15% egg – significantly reducing production costs while preserving optimal dough consistency and workability. Switching from free-range eggs to Egg ’n’ Easy Plus can lower egg-related costs by up to 55%. In brioche application, the new formulation improves texture, moisture and mouthfeel in cakes and muffins, enabling up to 50% egg replacement in these applications.

Egg ‘n’ Easy Plus contains wheat protein for improved crumb structure, vegetable fibre for enhanced freshness, sorbitol to improve moisture retention and enzymes for finer crumb structure, ensuring the baked good maintains a similar taste and texture to egg-based recipes. The solution is also available in a fully clean-label version.