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"Why Bakery Brands Are Replacing the Egg With Wheat Protein"

This infographic explains why wheat protein is a preferable ingredient when it comes to pricing, sourcing and allergens.

For centuries, eggs have been a staple ingredient in baked goods, from pizza dough to cookies to waffles and so much more. They lend delicious moisture and rich texture and act as a stabilizer for shape and volume. But eggs have their drawbacks too. One of the biggest: They don’t belong in vegan products, and the vegan bakery segment is growing fast. 

Evolving consumer preferences are the reason behind this growth. Nearly 40 percent of Americans are trying to eat more plant-based foods, and that includes baked desserts and breads. Brands that want to align their products with consumers’ needs are turning to plant-based egg alternatives. In this infographic, you’ll learn:

• How wheat protein outperforms the egg in product formulations
• Why it’s an easier ingredient in terms of pricing, sourcing and allergens
• The variety of wheat proteins available for different kinds of products.

Offered Free by: Food Dive's studioID and Manildra Group USA
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