Today’s consumers expect more than safe and good tasting sauces and dressings: natural, healthier products, that are lower in salt and fat, free from allergens and E-numbers, and made from sustainable raw materials. To meet this challenge food manufacturers require new ingredients, enabling innovation yet at an acceptable cost.

The market for emulsified sauces comprises the following key segments:

• acid sauces: like ‘mayonnaise’ salad sauces and dressings, cold consumed and prepared either hot or cold;
• meat or pasta sauces like béarnaise or carbonara, mostly hot consumed and hot prepared.

There is a huge variety of products on the market, when it comes to fat content, flavour and texture, and they have one thing in common: they contain egg, due to its good emulsifying and sensory properties. However, for various reasons customers are increasingly interested in egg-free or egg-reduced products:

• lower cost-in-use: eggs are expensive;
• allergen-free and/or vegan products: eggs require allergen labelling;
• improved heat stability: egg-based emulsions may be unstable when heated (microwave).
   

Also lowering cholesterol and prevention of microbiological contamination are reasons for customers to desire removing egg yolk from their formulation.

Solanic™ high performance potato proteins are proven to replace egg, yielding good texture and stability, lower cost and a cleaner label.

To summarise benefits of Solanic™ high performance potato proteins are: