Wheat-Based Ingredient Could Replace Eggs in Cakes

A wheat-based egg substitute can replace up to 50% of eggs used in sweet bakery products such as muffins and cupcakes, according to a UK supplier.

Ulrick & Short said Ovaparox is produced from wheat fractions and proteins and has a shelf life of 18 months.

The product requires no labelling as it is already declared on baked goods, the company said.

Ovaparox can achieve savings of up to 30% for bakery processors, according to bakeryandsnacks.com.