Ulrick & Short is responding to the booming vegan trend with the addition of ovaprox V to its clean label ingredient range.
“In the past five years, veganism as a lifestyle has become a mainstream trend,” said Adrian Short, a director at Ulrick & Short, alluding to Innova Market Insight’s data that shows that product launches with a vegan market positioning have experienced a 45% CAGR between 2013 and 2017.
“This is a great opportunity for food manufacturers to discover innovative ingredients and textures. The bakery industry needs to capitalise on this trend, otherwise they will get left behind.”
The UK specialist developed ovaprox V, a 100% clean label egg replacement solution that is suitable for a range of bakery applications, including cakes, muffins and waffles.
ovaprox V – which is also non-GM and diary-free – mimics the same functional properties as egg in relation to volume, crumb structure and texture, and is easy to apply. It also requires no process change as it can be easily added to other dry ingredients so not to alter factory processes.
Short added: “There is another strategic advantage for manufacturers here in that ovaprox is both competitively priced and price stable. We have seen in the last 18 months just how volatile egg markets are is with the fipronil scandal causing massive price fluctuations hitting manufacturers hard.”
