LUXEMBOURG CITY, LUXEMBOURG – CSM Ingredients has introduced Egg ‘n Easy Plus, an ingredient system to reduce egg use in cakes, muffins and brioches. The plant-based customizable powder system allows manufacturers to replace up to 100% of whole eggs in brioche formulations, according to the Luxembourg City-based company. An egg reduction of up to 50% may be achieved in cakes and muffins.

Egg ‘n Easy Plus contains wheat protein for improved crumb structure, vegetable fiber for enhanced freshness, sorbitol to improve moisture retention and enzymes for a finer crumb structure.