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.
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