IBBENBUREN, GERMANY—Crespel & Deiters Food USA has developed Lory Stab, a plant-based egg replacement option in baked foods.
The company said Lory Stab is a compound of natural, technically treated raw materials that may help maintain dough stability for optimal baking results.
The ingredient may be used in plant-based baked foods that are usually formulated with baking powder and include muffins, pound cakes, cake bases, waffles, pancakes and European desserts.
The egg alternative also may extend the shelf life of baked foods.
“We are proud that Lory Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” said Norbert Klein, head of research and development at Crespel & Deiters Group. “Our future-proof solution addresses current consumer demand for top-quality, plant-based alternative products with optimal taste and texture.”
