Independent Research Studies Compare Eggs with Replacers

Anecdotal observation over the course of decades of food processing suggests that egg ingredients provide superior functionality and flavor to baked goods and food products across a wide range of applications. Now, a formal body of meticulous research supplies analytical quantitative and qualitative test results, forming scientifically based conclusions that empirically support the anecdotal evidence.

CuliNex, the nation’s premier Clean Label product development consultancy, conducted a series of comprehensive studies focusing on popular applications, representing hundreds of millions of dollars worth of sales within the baking and food manufacturing sectors. This body of research confirms the superior functionality and flavor supplied to baked goods and food products by egg ingredients, compared to a selected group of replacers. In fact, the conclusions showed there is no single replacer that can duplicate the multiple functional properties supplied to food and baking applications by egg ingredients.

In each case the researchers selected a standard control formula and switched out egg ingredients with replacers. Using the same formula, the team also made a product incorporating egg ingredients. An extensive analysis compared several physical points for texture and form, while sensory panels evaluated the products for taste and mouthfeel. The sensory panelists consistently preferred the control product using egg ingredients over products resulting from the other test formulas.

For research summaries and more information please select from the list of applications below:

EGG RESEARCH STUDIES

Angel Food Cake

Angel food cake may be a small niche in the larger dessert category, but cake sales are growing at an astonishing…

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Blueberry Muffin

Muffins and donuts totaled 48 percent of packaged sweet snack sales according to NACS data, with blueberry one of the most…

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Brownie

Desserts account for half of in-store bakery sales, with brownies/dessert bars showing the highest sales growth in recent years…

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Cheesecake

Refrigerated cheesecakes sales have remained positive within a mature desserts segment. A unique attribute of cheesecake is…

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Chocolate Chip Cookie

A perennial favorite, cookies enjoy popularity with consumers, now totaling more than $7.1 billion in sales in 2015, according to…

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Frozen Custard

Frozen custard may be a small niche in the larger frozen dessert category, but sales are growing at an astonishing rate…

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Frozen Waffle

Waffles are a breakfast classic. Most American consumers are familiar with several types: homemade recipes, dry…

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Mayonnaise

For the 52 weeks ending June 14, 2015, mayonnaise sales totaled $1.18 billion (Supermarket News 2015). The salad…

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Noodle

The average American consumes 20 pounds of pasta annually, with 77 percent eating pasta at least once per week…

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Nougat

The U.S. confectionery category is a significant revenue generator, with chocolate sales increasing by 2.46 percent for…

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Pumpkin Pie Filling

Even as health and wellness trends abound in most other food categories, consumer interest in pies and cakes has…

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Sponge Cake

Snack cakes are a long time staple of the bakery industry. And one of the most commonly available snack cakes in retail stores in…

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Sugar Cookie

A perennial favorite, cookies enjoy popularity with consumers, now totaling more than $7.1 billion in sales in 2015, according to…

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Sweet Dough

Yeasted sweet dough applications are diverse and include such products as cinnamon rolls/buns, challah, brioche and…

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Yellow Batter Cake

Yellow batter cakes are ubiquitous in bakeries across the United States. In fact, yellow cake is one of the most commonly available…

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