Baking & Snack - November 2023 - 56

as the brand's original brioche and are
hearty enough to hold up to the
juiciest sandwich builds, according
to Jonathan Davis, culinary innovation
lead, Aspire Bakeries.
" Many foodservice operators have
streamlined or simplified their menus
over the past few years, and the new
La Brea Bakery brioche bun meets
multiple consumer demands including
gourmet offerings and health halos, " said Brie
A systems approach
of plant-based
ingredients is often
needed to replace
the structurebuilding
functionality
of eggs in a cake
batter.
©Cavan-stock.adobe.com
Buenning, director of marketing and La Brea Bakery
brand manager, Aspire Bakeries. " We are committed
to providing our operator customers with an expansive
and flexible assortment of elevated artisan breads to satisfy
their patrons, meet current trends and support increased
profitability. "
On the retail side, global brand Brioche Gourmet,
New York, now offers vegan brioche burger and hot
dog buns, loaves, and plain and chocolate croissants.
Key ingredients used to replicate color, flavor and
texture include wheat gluten, pea protein,
flavoring
and emulsifiers.
Whoa Dough, Highland Heights, Ohio, produces gluten-free
vegan cookie dough bars. Conventionally, eggs
VEGAN WAS THE SECONDFASTEST
GROWING CLAIM
IN BREAD IN 2022 WITH 18%
OF ALL US BREAD LAUNCHES
CARRYING A VEGAN CLAIM.
Innova Market Insights
would provide the texture expected from cookie dough,
but in Whoa Dough, chickpea flour provides that signature
texture.
Replacing the egg
While it's true that some products like commercial bread
may not contain any animal products and can be easily
formulated away from these ingredients, some applications
depend on dairy and eggs for their signature
characteristics.
" Eggs, butter and milk are essential to creating a light,
fluffy and airy texture in applications like cakes and
meringues, and they are crucial for lamination in certain
pastries, " said Jeff Hodges, manager, bakery, snacks
and confections applications, ADM. " Replicating these
characteristics can be difficult. Bakers can lean on plant
proteins, such as soy, pea and wheat proteins, as well as
starches, fats and oils derived from non-animal natural
sources, to help replace these ingredients and build vegan
offerings with exceptional sensory experiences. "
Chemically leavened products, such as cakes, are
probably the most difficult to make vegan due to key
functionalities provided by eggs and dairy ingredients,
according to Yanling Yin, PhD, director, bakery applications,
Corbion. But it is possible.
" Eggs and dairy products provide structure, binding/
setting and leavening/gas-retention for ideal eating qualities
and product appearance, " Dr. Yin said. " Without
eggs, the foaming or emulsion stability will be reduced
if no additional emulsifiers are added. Without dairy
ingredients, the product moistness, crust color, softness
and ability to incorporate air will be reduced. "
Dairy and egg replacers must have all these functions
without adding any negative attributes. It takes a systems
approach to accomplish this.
" Egg is one of the most complicated items to replace
in baked goods, " said Becky Regan, principal scientist,
IFF. " Eggs provide many functions that occur throughout
the baking cycle and are critical to the quality of the
final baked product. "
La Brea Bakery's vegan brioche buns provide foodservice operators
a dairy- and egg-free option that holds up to juicy sandwiches.
La Brea Bakery
56 Baking & Snack November 2023 / www.bakingbusiness.com
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