Kröner-Stärke has launched a clean-label egg replacer, REGG-EX, as it responds to recent egg supply chain pressures on the food industry.
Available in Europe, the natural product is designed to allow food processors to simplify bakery formulas and to avoid the use of artificial ingredients.
The company has focused its innovation on creating a multi-purpose functional egg replacer which is produced from select wheat flours and untreated spring water. The product is suitable for use in cakes and muffins, “where comparable baking properties can be achieved with 30-40% reduction in egg content”.
As a dry ingredient, REGG-EX is said to be easy to handle and simple to store. Kröner-Stärke claimed that another advantage of REGG-EX as an egg replacer is that it can help lead to a lower overall cholesterol levels in finished goods whilst also making the vegan market accessible to manufacturers.
Kröner-Stärke product development technician Maren Wiese said: “We have already supplied our egg replacer to a well-known frozen bakery company who was able to achieve an excellent end product with the desired texture. A further example involved supplying REGG-EX as 100% egg replacement for a European producer of milk bread rolls (like brioche) – again with outstanding results.”
Kröner-Stärke said that REGG-EX makes it possible to produce high-quality products with no additives whilst responding to consumers’ preferences for simple labelling and understandable terminology; it is simply declared as wheat starch on ingredient labels and is not subject to any GMO declaration.
The launch follows on from the company’s introduction last month of a new range of wheat proteins to be used in the production of meat alternatives.
© FoodBev Media Ltd 2020
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