An Available Egg Replacer
This month we’re repeating a Supplier Spotlight we posted last September. The current egg shortage being experienced makes Fibre1211™, an egg replacer from Anderson Advanced, an important option for food manufacturers to consider.
Use Fibre1211™ as a replacement for eggs and other traditional ingredients with emulsification properties. It is perfect for stabilizing, thickening, and emulsifying many products including batters, doughs, dressing, soups, sauces, marshmallows, frozen desserts, creams, etc.
Anderson took a targeted combination of plant fibers and proteins containing both soluble and insoluble fractions, isolated from plants, to optimize the versatility of this clean label ingredient.
Fibre1211™ is available in a powder delivery system and performs amazingly well in creating structure and stability within a batter, emulsifying sauces and custards, and adding moisture to various applications.
Cut Costs
You can use Fibre1211™ extensively as a replacement for eggs to cut costs. Here are examples of savings you can anticipate from using either liquid or powdered egg replacers.
If you’re concerned about the availability of eggs, or want to learn more about incorporating Fibre1211™ in your clean-label applications, call Burley Foods at (952) 943-1970 for more information, to request samples, or to schedule a demonstration.