Ulrick & Short launches non-allergenic glaze for baked goods

A spokesperson for the company told BakeryandSnacks.com that the ready-to-use glaze comprises only water, maize starch and salt, has no chemicals or artificial components and is GM free.

It has been developed together with the micro biology faculty at Leeds Metropolitan University " in response to market demands for more natural ingredient replacements and heightened awareness within the food industry of people with allergies ", said the company in a statement.

Money savings are afforded because the glaze can be used straight away without the need for chilling and its adhesive properties mean that relatively expensive finishings that are sometimes added to baked products, such as seeds to the top of bread, are not wasted, said the spokesperson.

Also, ready-to-use Eziglaze has been developed to match the viscosity of egg and milk so manufacturers do not need to re-calibrate their equipment.

She explained that Eziglaze's ingredients mean that manufacturers do not find themselves having to add a list of glaze ingredients to their labels, which with some ready-to-use glazes is the case.

The water, maize starch and salt might already be in a product such as meat pies.

This makes the product appear more natural.

The liquid comes in a one tonne pallicon, effectively a bag in a box, said the company spokesperson, which means air does not enter once opened, the product stays sterile, and it has a shelf life of three months.

Ready-to-use Eziglaze is " an excellent and practical alternative to egg and milk ", said the company.

The glaze was developed to be as " user friendly " as possible.

It is yellow in colour, has no taste so can be used on savoury or sweet goods, and makes baked goods shine, the spokesperson added.

She explained that the ready to use product took some time to develop.

The company has been producing powered Eziglaze for some time.

Other ready-to-use glazes contain the preservative potassium sorbate.

The challenge was to develop a glaze without this, which is where Leeds University came in.

Commenting on this latest product development Ulrick & Short's director Adrian Short said: " Consumers are becoming more and more conscious of what goes into their food and whilst some companies take out the allergens they are then replaced with artificial additives…We can provide manufacturers with the opportunity to have total clean labels for their products - something consumers are increasingly demanding ."