Will increasing and volatile food ingredient prices affect how food products are developed? Egg and dairy ingredients contribute critical nutritional and functional benefits, including adhesion, gelling, aeration, binding and emulsification, to a broad spectrum of products. However, they also carry some negatives that warrant consideration. For one, their use in American food products requires allergen-warning statements to be posted prominently on the front panels of food package labels. Secondly, they are also expensive and subject to considerable price volatility. In this increasingly cost-sensitive food industry environment, the relatively new pulse-ingredients category offers highly cost-effective alternatives to egg and dairy ingredients, either as partial replacers or as 100% substitutes … http://bestvantageinc.com/blog/2013/08/01/pulse-ingredients-as-egg-and-dairy-ingredient-alternatives/