In response, Ulrick & Short has launched a new ingredient which promises to significantly close the gap between standard, non-vegan bakery goods that consumers love, to produce a comparable vegan alternative. The functional ingredient, named ovaproxTM 5 has been designed to vastly improve the quality of vegan cakes & muffins with regard to volume, crumb structure, texture, emulsification & tenderising.
It is the latest addition to Ulrick & Short’s ovaproxTM egg replacement range and has been further developed to mimic the functional properties of egg in a 100% egg replacement scenario. Using just the natural functionality of crops, ovaproxTM 5 is clean-label, non-GM, and allergen free, ensuring complete back of pack label transparency. Furthermore, it has the benefit of a 12 month shelf life in ambient conditions.