Transcript

• Session Spotlight: Choosing the Right Tools: Replacing Eggs in Cakes
• Hello, my name is Carlana Rodriguez. I'm an application scientist at Grain Processing Corporation, where I evaluate new ingredient functionality in bakery products and other food applications. My role focuses on applying experimental design to formula development and evaluation to understand the functionality of ingredients and how ingredients impact the microstructure of products. Some of my recent work has focused on egg replacement and cakes. Prior to joining GPC, I was a senior R&D technologist at Halen Valley Premium Bakery, where I developed and commercialized cookies, pies, cakes, and muffins. I led product development from ideation through commercialization, including scale up and production troubleshooting. I have a bachelor of Science degree in Food Science from Purdue University and a Master of Science degree in agriculture with a Food Science and Management concentration from Washington State University. I'm an active member of the American Society of Baking and the Institute of Food Technologists.
• What topic or trend does this session cover, and why is it important?
• Eggs are a multifunctional ingredient in many bakery products that provide important functional properties to the finished product. However, due to rising egg prices and consumer demands for plant-based or allergen-free food products, there has been increased interest in reducing or replacing eggs and bakery products. Reformulation to reduce or remove eggs from a formula generally requires a blend of several ingredients to replace the various functionalities of eggs. The number of ingredients available results in a large toolbox of options for reformulation, which can be overwhelming when beginning a project.
• What will attendees learn from this session?
• Attendees will learn 4 main things from this session. First, I will share my experiences utilizing a toolbox of ingredients and scientific approach to reformulation for egg replacement. The session will provide an overview of egg replacement. I will discuss the toolbox of ingredients available for egg replacement. And finally, the session will highlight the functionality of a variety of ingredients for egg replacement.