The Ingredient House to distribute egg replacer

9 Jan 2019

Renmatix has signed a distribution agreement with The Ingredient House. Together, Renmatix said, the two companies see the potential to replace eggs in baked goods by incorporating Simple Cellulose.

The Ingredient House to distribute egg replacer

Renmatix has signed a distribution agreement with The Ingredient House. Together, Renmatix said, the two companies see the potential to replace eggs in baked goods by incorporating Simple Cellulose, a new plant-based ingredient that is said to provides manufacturers up to 50% in cost-in-use savings. The two companies see growth opportunities in supporting the clean label movement with Simple Cellulose, which exhibits multifunctional property benefits in emulsification, texturizing, moisture retention and fat replacement.

Derived from pure plant materials and agricultural feedstocks, Simple Cellulose allows food producers to replace eggs and fats, as it enhances the efficiency of texturizing ingredients and the moisture retention required for freshness extension - all while undercutting the cost of conventional ingredients. Simple Cellulose has also shown advantages in gluten-free and vegan baked goods and its breakthrough properties are currently being realized in baked goods such as breads, muffins, cookies and donuts. Future targets include soups and sauces, meat and dairy systems, and many other food ingredient applications.

"Today we're happy to be entering a new era in food in which consumer appetite for healthier foods and clean labels is balanced with higher-quality ingredients and cost savings for food producers. This has always been the promise of plant-based ingredients, and the growth and interest we've seen just since IFT this summer has been amazing," said Mike Hamilton, Renmatix CEO. "The demand for novel plant-based ingredients like Simple Cellulose, coupled with the proven go-to-market success of The Ingredient House, provides an exciting next chapter for consumers. The relationships and track record that The Ingredient House has with its customer base, combined with the introduction of Simple Cellulose, will further allow it to serve shifting U.S. consumer food preferences and support cost savings in production for its customers."

"We're pleased to be joining with Renmatix to bring this unique ingredient to the food market, and our early market efforts will focus on leading bakery manufacturers," said Graham Hall, CEO of The Ingredient House. "Renmatix has achieved a true breakthrough with Simple Cellulose, offering multifunctional property benefits and cost savings to the baked goods industry. Given our ability to penetrate a supply position within the leading bakeries in the U.S. and our proven ability to deliver customer growth with innovative products, we expect to quickly realize market success promoting Simple Cellulose across our target customer base."

Related categories

Related tags

Bakery

Related news

Orkla acquires 90% of Easyfood

Orkla acquires 90% of Easyfood

9 Jan 2019

Through its wholly-owned subsidiary Orkla Foods Danmark, Orkla has entered into an agreement to purchase 90% of the shares in Easyfood, a Danish producer of bread-based convenience products for the out-of-home channel.

Read more 
Campden BRI to host gluten free/free from bakery conference

Campden BRI to host gluten free/free from bakery conference

21 Dec 2018

The third Gluten Free and Free From Bakery Conference, from 26-27 March, will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector.

Read more 
Stevia outpaces aspartame in new product launches

Stevia outpaces aspartame in new product launches

27 Nov 2018

The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.

Read more 
Nuts gain from awareness of healthy fats

Nuts gain from awareness of healthy fats

19 Nov 2018

Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.

Read more 
Cranberries show promise for improved gut health

Cranberries show promise for improved gut health

19 Nov 2018

Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.

Read more 
Mintel identifies three trends for 2019

Mintel identifies three trends for 2019

15 Nov 2018

Mintel has announced three forward-looking trends which it believes will lead the momentum of global food and drink innovation in 2019 and beyond.

Read more 
Innova announces Top 10 Trends for 2019

Innova announces Top 10 Trends for 2019

14 Nov 2018

“Discovery: The Adventurous Consumer” leads the list of Innova Market Insights’ Top Ten Trends for 2019 which it will discuss in a webinar on November 21.

Read more 
Egg substitutes driven by vegan, allergen-free demand

Egg substitutes driven by vegan, allergen-free demand

13 Nov 2018

Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...

Read more 
Whey protein on the rise across food categories

Whey protein on the rise across food categories

13 Nov 2018

Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.

Read more 
Rousselot accelerates gummy gelation process

Rousselot accelerates gummy gelation process

13 Nov 2018

Gelatin and collagen company Rousselot says it has accelerated the gelation process of gummies to only five to ten minutes, depending on the type of mould used, with its new gelatin-based technology SiMoGel.

Read more