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Food manufacturers are always looking for ways to make their foods appear more healthy, or to appeal to certain demographics. Gum Technology has a new egg replacement blend that they're hoping will catch on with bakeries.
The Coyote Brand Baker's 2 Egg Replacer is made with a blend is made from an "all natural" blend of sugarcane fiber, xanthan gum and guar gum. It is used at 20 percent of the weight of the egg removed, by adding it to water to make up the remaining 80 percent of egg weight. Gum Technology thinks that this product will be a great opportunity for vegan baking, as well as appeal to those with egg allergies.
On a similar note, there's another development in the works that may also have huge implications on the food industry. Seagreens, a Norwegian company, and researchers at Sheffield Hallam University are working on the viability of using seaweed granules to replace salt in processed food. The granules are made from cold water brown seaweed from the coastline of Norway. They're testing what effects the seaweed granules have on the quality and shelf life of products in which the salt has been replaced.
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9-25-2008 @12:28PM marygrace said... commercial egg replacers are gross. as far as making vegan baked goods, you're a lot better off just using fruit puree, flaxseeds blended with water, or mixing a little vinegar with the soymilk. any of these methods are cheaper and better for you, and they aren't fake food.
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9-25-2008 @6:07PM Patrick said... Maybe the mocecular gastronomy trend is going too far. I prefer natural ingredients than chemicals, which are already jam-packed in most pre-packaged foods. Vive les oeufs!
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