Agropur Ingredients, the ingredient division of Agropur Dairy Cooperative, has set out to counteract the aggressive egg market with their expertise in functional proteins and ingredient synergies. Over the past year, sources have noted numerous increases within the egg and egg powder market, most notably egg white and whole egg prices. Using a three tiered analysis of egg usage levels Agropur’s technical team has developed egg alternatives under the BakiGen Bakery Ingredients line of products. On principle, the solutions being provided follow a metric of industrial egg usage that equates to three primary levels: Level One being cookie type applications, level two muffin type applications, and level three high-rise cake type applications.

Manager of Agropur Ingredients Bakery Division, Phil Blanchard, stated of the approach, “Manufacturers in this sector face a relatively immediate dilemma as a chief component of their formulations has become a threat towards their bottom line. While inclusion rates of alternatives can and will vary, we feel confident that our solutions have the ability to hit percentages of 25-50 percent in egg white replacement and 25-100 percent in whole egg replacements. Our goal is to help companies overcome this hurdle and identify a solution that helps prevent future reformulations as egg prices are predicted to continue to increase.”

In an effort to meet the variation of formulation needs, Agropur also recently collaborated with, Fibers designed by Nature manufacturer, J. Rettenmaier USA LP.  Agropur’s expertise in the fields of functional proteins and contract manufacturing, combined with J. Rettenmaier’s experience with cellulose blends, led to the creation of an additional egg alternative under the Vitacel brand.

As a co-promotion, the companies will be showing egg alternative solutions at the National IFT in New Orleans, June 22-24. Visitors are welcome to stop at Agropur’s booth 1009 for further information.