Egg replacer could overcome labelling challenges

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Egg replacer could overcome labelling challenges
Written by BakeryAndSnacks.com

July 9, 2010 – A wheat-based egg alternative can replace up to 50 per cent of eggs in sweet bakery products such as muffins and cupcakes, and requires no changes to a product’s labelling, claims U.K. supplier Ulrick & Short. | READ MORE

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