This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Ezi alternative to eggs-pensive ingredients

18 November 2010

UK manufacturer and supplier of clean label ingredients, Ulrick & Short, has announced the re-launch of its additive and allergen free range of bakery glazes

Originally developed in conjunction with the micro biology faculty at Leeds Metropolitan University in response to market demands for more natural ingredient replacements, Eziglaze can be used on sweet and savoury baked products.

Already a recognised brand within the bakery sector and a huge success within the frozen pies market, Eziglaze carries a simple cornflour declaration and has been re-launched with improved cost saving value due to the fluctuating price of eggs.

Enhanced cost savings are achieved as the glaze does not need to be chilled and has an impressive shelf life making it an excellent and practical alternative to egg and milk.

Available in powder format to be made up on site with cold water and as 'ready to use' Eziglaze is ambient stable and can be adjusted to match the viscosity of existing glazes, meaning manufacturers do not need to re-calibrate their equipment - helping to save both time and money.

Unlike many other products on the market, Eziglaze is able to replicate the same browning and gloss characteristics of egg and milk based glazes and stands out from competitors' products by having no chemicals or artificial components, as well as being GM free.

Ulrick & Short is dedicated to providing its customers with a committed hands on service and its knowledgeable food technologists can give expert advice as well as deliver new ideas on how to integrate its ingredients into existing and new recipe formulations.

Eziglaze is just one of Ulrick & Short's growing range of ingredients, which includes binders, emulsifiers, fat replacers and phosphate alternatives. The company's clean label solutions have been developed to ensure they don't compromise on taste, quality or texture.


Contact Details and Archive...

Print this page | E-mail this page

RELATED CONTENT...


Article image 'Chicken collecting migrant workers trafficked, beaten'

The Guardian website is reporting that a gangmaster company which provided teams of migrant workers to dozens of large chicken farms in a chain that supplies premium free range eggs to McDonald's, Tesco, Asda and M&S, "Woodland" eggs to Sainsbury's, and the Freedom Food and Happy Eggs brands to leading retailers had its licence revoked with immediate effect by the Gangmaster Licensing Authority (GLA)Full Story...

Article image Bakeries 'could save millions' with egg replacers

Arla Foods Ingredients unveils Nutrilac Calculator at IBA 2012 to show how bakery companies could save millions by switching to egg replacersFull Story...

Egglac helps crack shortage problem

Egg packaging machinery for Oaklands Farm Eggs

Dioxins found in eggs

MOST VIEWED...


Article image What role does refrigeration play in the supply chain?

Controlling the temperature of food across the whole supply chain is vital to extend shelf life. But how much can be gained by food manufacturers through careful monitoring at all process stages?Full Story...

Article image A recipe for continuous improvement success

Suzanne Gill reports on the important role that continuous improvement has to play in ensuring food processes remain profitable in an ever more competitive environment. Full Story...

Anheuser-Busch InBev’s distribution strategy model

Getting the best out of PLCs

Hygienic drainage for food safety

https://eclipsemagnetics-mail.com/p/4G37-24D/free-site-survey