Egg substitution & egg reduction  

Maintaining functionality while creating greater formulation flexibility

Eggs perform multiple functions in bakery products, contributing to aeration, emulsification, structure, moisture content, colour and texture. Reducing or replacing eggs therefore requires more than simply substituting one ingredient – the relevant functionality must be maintained within the formulation. 

For industrial manufacturers, egg substitution and reduction can provide greater flexibility in response to ingredient availability, cost considerations, dietary concepts, and specific product requirements. The challenge is to maintain volume, crumb structure, mouthfeel, appearance, and processing performance. 

Functional milk proteins compounds and compounds thereof can support partial or complete egg replacement in selected bakery applications, providing manufacturers with functional solutions for consistent industrial production.