Oggs unveils egg replacer innovation

By Noli Dinkovski

- Last updated on GMT

Alternative Foods has launched a new egg replacer for the bakery sector
Alternative Foods has launched a new egg replacer for the bakery sector

Related tags Ingredients & nutrition

The use of the naturally occurring protein aquafaba as an egg replacer in bakery items has taken a leap forward with the launch of a new standalone product.

Alternative Oggs comes on the back of a patent-pending process that is claimed to stabilise plant-based proteins. The process is the result of a collaboration between cake manufacturer Alternative Foods and the School of Food Science and Nutrition at the University of Leeds.

Alternative Oggs has been used to create an Alternative Cakes range, which includes Lemon Drizzle, Chocolate Fudge, Carrot Cake and Victoria Sponge. A Children’s Fairy Cake range with 30% less sugar is expected to follow.

Oggs founder Hannah Carter said the all-plant range was not going to be targeted at vegans. Instead, she claimed her dream was to see egg replacement used in all home and commercial scale baking products.

“I’m not really trying to turn the world vegan,”​ Carter said. “I’m a terrible vegan myself, but I do think if we can encourage the majority of the population to switch up small habits, then we can make dramatic positive changes to the future of our planet.”

Project leader Dr Caroline Orfila added: “Through collaborative research, we have helped Alternative Foods discover a patent-pending process that creates the optimal formula for a baking ingredient.”

Related topics Bakery Proteins, non-dairy

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