Egg & Egg Substitute

Foodservice products, such as scrambled egs mixes, use carotenoid colouring like annatto and beta-carotene to demonstrate an egg yolk hue.

Egg substitutes provide a lower fat and cholesterol alternative to whole eggs. They do not contain egg yolks, so processors add colouring and thickeners to give a whole egg perception to consumers.

Beta-carotene provides the yellow hue of an egg. Some dry products may contain turmeric to brighten yellow hues. For a cheese appearance, processors may also select annatto. Some recent launches contain real cheese.

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