Food manufacturers are under growing pressure to find alternatives to eggs. The demand is driven not only by volatile prices, but also by rising demand for 'free from' foods, the popularity of vegan diets, and environmental concerns.
Culinary researchers at Red River College, Manitoba have shown that pulse flours can provide functional and economical egg substitutes in baked goods, meringues and macaroons, with no loss of taste or texture. Similarly, allergen-free crumb-based binders for meat can be made with pulse flours, the flour substituting for the egg and the traditional crumb. Learn more.
