Innophos expands Levair portfolio with new egg replacer

USA – Innophos, a manufacturer of specialty phosphates, chelated minerals, and other ingredients for the food & beverage, industrial, health, and pharmaceutical industries, has expanded its Levair portfolio by introducing Levair Egg Replace, a new solution designed for commercial bakeries.

Levair Egg Replace is intended to completely or partially substitute egg yolks and dried whole eggs. It can be used in a variety of applications, including cakes, doughnuts, muffins, and sponge cakes.

“Our new technology seamlessly integrates into bakery formulations, ensuring consistent quality and performance,” said Erhan Yildiz, senior manager of product development at Innophos.

He added that this innovation allows manufacturers to reduce costs and maintain a stable supply chain while preserving the functionality of eggs. For consumers, this translates to consistent pricing, reliable supply, and high-quality baked goods, delivering value at every level.

Earlier this year, Innophos also launched LEVAIR® ESL for Bread, a new technology that significantly extends the shelf life of bread.

According to the company, this solution enables commercial bakeries to increase profitability by enhancing distribution and streamlining operations.

Extending bread’s shelf life allows bakeries to centralize their inventory in warehouses, which broadens their customer reach and increases efficiency through longer production runs.

These improvements not only boost profitability but also support sustainability goals by reducing food waste within the food industry.

Retailers benefit from this innovative solution as well. Fresher bread with a longer shelf life means fewer outdated products on the shelves and increased customer satisfaction. Consumers can enjoy bread with superior texture and quality for a longer period, fostering trust and loyalty towards retail brands.

The LEVAIR® Baking Solutions portfolio features other non-aluminum-based offerings, designed to improve the texture of high-protein baked goods, enhance batter stability, and ensure consistency while fortifying with calcium.

This broad range reflects Innophos’ commitment to meeting the evolving needs of the commercial baking industry with science-backed, high-performance solutions.

Several companies are increasingly introducing egg replacers. For example, Crespel & Deiters Group Food USA launched Lory Stab, a stabilizing compound aimed at replacing eggs and dairy in baked goods.

Corbion released Vantage 12E for egg reduction and Vantage 11E for complete egg replacement. Additionally, Louis François introduced OvoFree, a new egg replacer, while BreadPartners launched Naturell Soleil, a complete egg substitute for all yeast-raised doughs.

CSM Ingredients also introduced Egg’ n’ Easy Plus, a solution that fully replaces whole eggs in brioche recipes and allows for up to a 50% reduction in cakes and muffins.

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