Friday, November 17, 2017


cchartAs many as 15 million Americans have food allergies, and approximately 6 million of these individuals are children* .  The ubiquitous egg happens to be one of the most common food allergens, affecting approximately 1 million Americans. As a result, the demand for egg-free food products has created a multi-billion dollar market.

While many consumers are eager for egg-free offerings, they are not willing to compromise on product quality.  Food companies are thus challenged to create egg-free products without sacrificing product quality and sensory attributes.

Florida Food Products1 patented FiberGel LC®, mimics the functional characteristics of egg, including: texture, mouthfeel, aeration, and emulsification. FiberGel LC also has the ability to reduce the need for high protein flours in baked goods. 

*  Food Allergy & Anaphylaxis Network (FAAN)

cookiesWith its’ potent combination of functionality, customer convenience and competitive pricing, FiberGel LC® can be used to create 100% Egg-Free bakery products.  Not only is FiberGel LC® easy to use, it offers a wide range of attributes which give customers flexibility in most bakery applications and more.

The removal of Egg from bakery products can adversely affect texture, moisture, taste, and shelf-life. FiberGel LC® enables moisture management and structure in bakery foods which mitigates undesireable side effects.  Priced competitively, FiberGel LC® can help you deliver high-quality, Egg-Free products that keep your customers coming back for more.