Food Navigator are warning of potential price increases on egg and egg products in Jan 2012.  The reason cited is the move from conventional battery techniques which will be banned within the EU from next year.

If the UK market follows the German trend from 2010, then capacity could be down by 20%, therefore forcing an added on-cost onto egg and egg products for food manufacturers.

Please see here for further details- FoodNavigator.com

Ways to replace egg- partial and full- using Daymer’s range of products:

– egg wash and pie glazes

we have a range of AVEDEX starch products (dextrins) which can be used as an alternative in glazes and glazing systems

– egg as an emulsifier in mayo and liquid foods

ELIANE™ MC160 and Paselli MC150 E1450 modified potato starches can be used in egg-free mayo type applications

– egg in cakes for foaming and emusification

Clean label stabiliser systems and modified starch systems for foaming the cake mix in a liquid phase.

For more information, please contact us.

Avebe has added extra applications for its Etenia™ potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.

Etenia™  is said to have applications both in terms of fat replacement but also for hydrocolloid (guar gum, locust bean) substitutes in cream cheese and ice-cream.

“We are getting close to 0% fat reduction levels for cream cheese with Etenia,” explained Cindy Semeijn AVEBE’s Market Manager.  She added that hydrocolloid replacement with Etenia starches ensures dairy brand owners can appeal to increasing clean label demands, as they don’t have to add E-Numbers to the ingredients list.

In the EU Etenia™ can be labelled simply as ‘starch’.

Further Information:

please contact us for more information, samples and application guides on Etenia™

Food Navigator Article by Jane Byrne on Food Navigator.com – direct link

Food Navigator Article by Jane Byrne on Food Navigator.com – pdf download