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.