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UK based clean ingredient developers Ulrick & Short Ltd has launched a clean label alternative to egg and milk based 'ready to use' glazes for use on both sweet and savoury baked products.

'Ready to use' Eziglaze completes Ulrick & Short's existing Eziglaze range, which was originally offered in powder form. The 'ready to use' alternative has been developed together with the micro biology faculty at Leeds Metropolitan University in response to market demands for more natural ingredient replacements and heightened awareness within the food industry of people with allergies.

Ulrick & Short said cost savings can be achieved as the glaze does not need to be chilled and has an impressive shelf life of a minimum of three months making it an excellent and practical alternative to egg and milk.

Ulrick & Short Director Adrian Short said: "Consumers are becoming more and more conscious of what goes into their food and whilst some companies take out the allergens they are then replaced with artificial additives – Ulrick & Short do not do this. We can provide manufacturers with the opportunity to have total clean labels for their products – something consumers are increasingly demanding."