UK ingredient producer Ulrick & Short recently debuted a vegan and 100% clean label egg replacer to keep up with the rising demand for plant-based alternatives.
Named ovaprox, the vegan egg is made from a combination of functional ingredients that can replace dried and whole eggs.
“We’ve seen a significant increase in demand from our customers for egg replacement,” Robert Lambert, director at Ulrick & Short, told Food Ingredients First.
“The growth of veganism in recent years is forcing manufacturers to look at egg alternatives, and our ovaprox is vegan.”
The vegan egg replacer, made with wheat and maize, is purchased in powder form that is then combined with water to produce the liquid egg.
The product is not available for consumers yet but is already being sold to bakery companies and food manufacturers.
“It is a great opportunity for food manufacturers to discover innovative ingredients and textures,” said Lambert.
“The bakery industry needs to capitalize on this trend; otherwise, they will get left behind.”
Ovaprox has already proven to be successful in not only bakery goods such as muffins, pancakes, and cakes but also mayonnaise.
It also has allergen-free options and is non-GMO and heat stable, making it suitable for all factory processes.
“Both manufacturers and consumers alike are exercising more caution when purchasing products containing eggs”
“So ovaprox plays a dual role in that it puts the mind of consumers and manufacturers to rest, but also provides a very cost-effective and crucially price-stable alternative.”
Ovaprox is already being sold in the UK and all around Europe via Ulrick & Short’s European distributors.