Ulrick & Short egg replacer set to make significant strides in vegan bakery

摘要

Vegan bakery innovation is growing at a fantastic rate. Driven by an ever more plant-centric consumer base, the demand for high-quality vegan bakery goods is continuing to boom. In the UK bakery sector, vegan NPD has doubled in just 4 years, from accounting for just 7% of all bakery launch activity in 2016, to over 15% in 2019/20. In response, Ulrick & Short has launched a new ingredient which promises to significantly close the gap between standard, non-vegan bakery goods that consumers love, to produce a comparable vegan alternative. The functional ingredient, named ovaprox'" 5 has been designed to vastly improve the quality of vegan cakes & muffins with regard to volume, crumb structure, texture, emulsification & tenderising.