date:Jul 14, 2014
to replace eggs, an ingredient commonly used as a gelling agent in bakery items. Such substitution not only cuts fat content; because eggs can be subject to significant price volatility, it could also cut the cost of products and so encourage consumers to eat more healthily.
The research will now be taken forward by project partner Nandi Proteins, who will use the findings to extend their range of proteins with a view to food manufacturers incorporating them in new low-fat products that could