Welcome to Natural Products, Inc.
NPI is pleased to introduce an innovative blended-egg system that improves quality and reduces costs. BLUE155-A EMULSIFIER BLEND is a soy-based emulsifier system that works in conjunction with whole egg powder and egg white powder in a variety of sweet baked products.
On August 2, 2011, NPI participated in the Prepared Foods R&D Seminar in Chicago, IL. This 35 minute presentation will give you an excellent overview of what an egg replacement project might look like for you. Includes basic troubleshooting tips for reformulating reduced egg or egg-free cakes and batters. If you have received a sample of BLUE100, this information will help you know what to expect, and what to do after you begin your trials. We welcome your questions and feedback!
In these days of rising commodity and animal protein costs, NPI is pleased to offer an ingredient that gives industrial users the chance to save thousands of dollars for every truckload purchased. BLUE100 Whole Egg Replacer is a soy-based egg replacement system designed to maximize savings and deliver equivalent functionality as whole eggs (powder or liquid) in a variety of sweet baked products.
You can use BLUE100 Whole Egg Replacer in almost any kind of cookie. In fact, this just might be the best application of all. Some of our happiest customers are cookie manufacturers. This is because it is so simple to incorporate BLUE100 Whole Egg Replacer into cookie dough formulations.
Enzyme active full fat soy meal is a replacement technology for traditional "whole soybean" tofu and soymilk manufacturing, offering industrial manufacturers a shorter soaking time and reduced okara. Made with all non-GMO soybeans, EASY16 is available in either conventional non-GMO or certified organic.