Pressure is growing on food manufacturers to find alternatives to eggs and egg products as ingredients. Recent outbreaks of avian influenza throughout the world have resulted in price volatility, with significant spikes in cost. The growth in demand for ‘free-from’ or allergen-free foods continues (Crane, 2016). Eighty-four percent of consumers consider them to be healthier, natural and less processed (Mintel, 2015). Also on the rise is the demographic of vegans, who require egg-free food products. Furthermore, increased concern about the environmental footprint of food production is pushing food manufacturers to look for functional, economical and nutritional egg replacers. WHAT DO EGGS DO?
With the recent acquisition of Frutarom by IFF the world of flavours has been turned upside down. The uncertainty of future flavour supply is understandably causing many food manufacturers grave concern. JPL Flavours are able to offer premium bespoke and reverse technology flavours; both natural and artificial; to the market with both cost savings and reassurance of supply, and all of this under their Grade AA BRC umbrella. JPL's rapid growth only gives testament to their abilities, having already secured their second site for expansion. Their expansion does not come; however; at the detriment to their customers and are still able to offer over night delivery to customers as well as small (
