Few ingredients, bring as many functional attributes to the table as eggs. And when it comes to baked goods, eggs are regularly part of the formulation package.
Egg replacers have seen more use in baked goods of late. Although formulators sometimes resort to using replacers when egg prices rise, Craig “Skip” Julius, an ambassador to the egg industry, notes that such kneejerk reactions are short-sighted: “People get so focused on preserving the margin ‘right now.’ They overlook the fact that all food commodities eventually revert to the mean.” Reformulation also costs an enormous amount of money, he says—and quality is a factor. “Every time one makes a formula change, a little something gets lost, compromises are made,” he says.
Eggs also fit into the category of “natural foods,” a clean-label movement that’s picking up steam. “There is a huge move to natural ingredient labels,” says Julius.
To read more, visit Multifunctional Eggs for Baked Goods