A cutting-edge product from CSM Ingredients is reshaping the baking industry by offering a versatile alternative to traditional eggs. This innovation not only reduces costs but also maintains the superior quality of baked goods such as cakes, muffins, and brioches. The solution addresses the challenges posed by rising egg prices and global avian flu outbreaks. It allows manufacturers to replace eggs entirely in some recipes while enhancing texture and moisture retention.

This advancement stems from significant research and development efforts focused on creating sustainable and cost-effective solutions. By integrating plant-based ingredients like wheat protein, vegetable fiber, sorbitol, and enzymes, the new formulation ensures optimal performance without compromising on taste or consistency. Manufacturers can now achieve up to 50% egg reduction in cakes and muffins and complete replacement in brioche recipes, significantly lowering production expenses.

Enhancing Cost Efficiency with Plant-Based Innovation

CSM Ingredients has introduced a revolutionary approach to reducing reliance on eggs in baking through its latest creation. Designed specifically for cakes, muffins, and brioches, this plant-based solution offers flexibility and affordability while maintaining high standards of quality. As egg prices soar due to various factors, including avian flu outbreaks, the demand for reliable alternatives has surged. In response, CSM Ingredients has dedicated extensive resources to researching and developing effective egg substitutes.

Their newest product enables bakeries to cut whole egg usage by up to 100% in brioche recipes and up to 50% in cakes and muffins. For brioche, which traditionally contains between 5-15% egg content, this means substantial savings without sacrificing dough consistency or workability. Transitioning from free-range eggs to this innovative solution can reduce egg-related expenses by as much as 55%. Furthermore, it enhances the texture, moisture, and mouthfeel of baked goods, providing an improved overall experience for consumers.

Delivering Superior Performance Through Advanced Formulation

Beyond cost savings, the new product excels in delivering enhanced performance characteristics to baked goods. Its carefully selected ingredients include wheat protein for improved crumb structure, vegetable fiber for prolonged freshness, sorbitol for better moisture retention, and enzymes for achieving a finer crumb texture. These components ensure that the final product closely resembles those made with traditional eggs in terms of taste and texture.

In addition to its functional benefits, the solution is available in a clean-label version, catering to the growing consumer preference for transparency and simplicity in ingredient lists. This feature makes it particularly appealing to health-conscious buyers who prioritize natural and minimally processed foods. Overall, the advanced formulation not only addresses economic pressures faced by bakers but also meets evolving market demands for healthier, more sustainable products. By incorporating these innovative elements into their recipes, manufacturers can confidently produce high-quality baked goods at reduced costs while meeting customer expectations.