Dec. 5, 2022
Chocolate chip cookies can draw a crowd.
Scoular’s booth at this year’s SupplySide West proved it with a chocolate chip cookie tasting. This time, without eggs.
The combination of consumers’ growing desire to move away from animal-based products along with egg prices nearly doubling over the last two years has food companies seeking effective egg-replacement solutions. The timing is right for Scoular’s functional chickpea flour.
It’s an ingredient that offers the gelling, emulsifying, and foaming attributes that can replace eggs in bakery applications. These properties are important to create the chewy, gooey, and tender textures of cookies, brownies and muffins.
The cookies drew attendees to the booth and provided real-time feedback on how our egg-free cookies made with functional chickpea flour compared to a standard cookie made with egg.
Our egg-free cookies made with functional chickpea flour got positive reviews. Most of our tasters thought the egg-free cookies were made with eggs. And even more tasters had no preference or actually preferred the cookies made without eggs.
According to Innova, 46 percent of U.S. consumers believe plant-based is “healther”1. Chickpeas are a plant-based, gluten-free option and can play a star role in product formulations due to their high fiber and protein content. The challenge is ensuring the function delivers on the expected product formulation needs. With Scoular’s functional chickpea flour, you have increased functionality which far out-performs raw chickpea flours along with a neutral taste and color.
Interested in new food ingredient solutions for your product development needs? Reach out to us.
Source: 1Innova Market Insights Consumer Survey 2021
R&D Scientist, Food and Nutrition
