Penford Food Ingredients says its new PenTech NG is a starch-based blend that can replace whole egg and egg yolks for both liquid and dry forms. “PenTech NG is great for manufacturers who need a cost-effective egg alternative for products with reduced calories, fat and cholesterol. It’s also non-allergenic and gluten-free,” says Penford president John Randall. Penford says the blend’s soft texture—as well as batter viscosifier and moisture-retention properties—work especially well in bakery items, including fillings.