Since January 2003, the price of eggs have spiked dramatically twice. During this time period (January 2003 to August 2007) NPI has lowered the price of BLUE100 two times. To help you see how using BLUE100 translates into savings, we have designed a cost savings calculator, which contains U.S. market data for whole egg powder from January 2003 to September 7, 2007.

Using this calculator, you will be able to quickly calculate the potential savings versus whole liquid eggs by viewing the right-hand columns. So far in 2007 alone:

• Replacing 50% of only four truckloads of liquid egg per month would have saved an industrial manufacturer over $220,000.
• Replacing 50% of only one truckload of whole egg powder per month would have saved an industrial manufacturer over $245,000.

At August 2007 prices for whole egg powder (approximately $2.98/lb), every truckload (42,000 lbs) of BLUE100 purchased saves a wholesale manufacturer over $80,000! At August 2007 prices for liquid egg (approximately $.68/lb), every truckload (42,000 lbs) of BLUE100 purchased saves a wholesale manufacturer over $70,000!

Go to the Cost Savings Calculator »

 

BLUE100 was formulated to duplicate the functional properties of whole powdered or liquid eggs in a variety of sweet baked products (batters and doughs), ranging from cookies to muffins to cakes. Usage is straightforward (1:1 replacement ratio versus whole egg powder and 1 part BLUE100 + 3 parts water + equivalent amount of liquid whole egg). Adjustments to the original formulation are required in most cases.

The most obvious benefit to using BLUE100 in industrial applications is related to ingredient costs. However, there are additional benefits:

• Improved freshness and mouthfeel, due to additional water typically added to the formulation
• Zero cholesterol
• Kosher Parve status
• 100% vegetarian ingredients
• Non-GMO ingredients
• Reduce variation in egg product characteristics batch to batch
• Eliminate egg allergen
• No salmonella concerns
• Improved handling versus liquid egg--shelf life of one year under ambient storage
• Possible added savings by reducing freight costs associated with shipping liquid egg (one truckload of BLUE100 = the equivalent of 160,000 lbs. of fresh egg)
• No issues of seasonal availability and price fluctuations
• Excellent pricing structure without the need for contracts

NPI is a manufacturer of soy ingredients; soy accounts for over 75% of the raw material for this ingredient. The minor ingredients (wheat gluten, corn syrup solids, and sodium alginate) are maintained in inventory at NPI so that at any given moment, we can produce large quantities on demand. For industrial customers whose volumes are high but steady, we maintain safety stock at an agreed upon level, so that uninterrupted supply is ensured to the highest degree.

In the unlikely event that the blending of these ingredients cannot be accomplished by NPI, a third party blender can be used.

NPI does not require contracts for large volume users. However, for some industrial users, volumes may increase to the point that further cost savings can be achieved by contracting larger quantities of the raw materials (especially the soybeans, wheat gluten, alginate). When it appears that a customer may benefit from such a purchasing strategy, NPI will provide contracting options in order to secure better pricing for the customer.

Past and current customers of BLUE100 have used this ingredient in cookies (cookie dough, dry mixes, and fresh baked cookies), pancakes, fried breadings, muffins, bars, sweet breads, and cakes. NPI cannot reveal the names of our customers, however we can share a few examples of current users:

Examples:

• A company making tubs of cookie dough that are sold for fundraising. The motivation was to be able to deliver ready-to-bake cookie dough in tubs without fear of salmonella problems.
• A company on the east coast making dairy and egg allergen-free gourmet cookies, sold online and through regional natural food stores. Motivation was to offer a high-quality cookie without eggs or dairy.
• A food service department in a private college in the state of Iowa. The college has for years offered vegan foods in its serving lines (there is a high percentage of international students who require a vegan diet), segregating the different types of foods on separate tables. Until two years ago, they had to prepare two varieties of each of their desserts (several kinds of cookies and bars), one with eggs and one without. After receiving samples of BLUE100, they successfully reformulated their entire cookie and bar line and now serve the egg-free cookies and bars on both the “vegan” and the “normal” dessert tables, from the same recipe. They are not a large-scale user, however, their success in applying this ingredient at 100% replacement across all product lines demonstrates the potential for a broad range of applications in large-scale operations.

While none of these examples were motivated by savings, they demonstrate that quality can be maintained by using BLUE100 at 100% replacement. Industrial users who may not require 100% replacement of eggs will find it simpler to maintain quality standards than the examples provided above, and still achieve significant savings.

We suggest a fairly simple reformulation process.

1. Establish replacement percentage goals, based upon minimum savings needed to justify the reformulation effort.
2. Select the initial formulation(s) to work with. Selection should be made based upon both the simplicity of the substitution and the potential for significant annual savings.
3. We would request a short consultation prior to the final selection of priority projects. NPI will provide basic formulation(s) for the applications selected, if they are available.
4. Conduct first round of benchtop tests, preparing a Control, as well as 50% - 75% - 100% replacement versions. Make no adjustments to the control formula, other than (likely) adding slightly more water to maintain workable dough properties. (BLUE100 tends to require 1-3% more water than the original recipe, above the recommended 3:1 hydration rate of BLUE100. This additional water will increase the dough yield slightly and give a “fresher from the oven” result.)
5. Compare results with the control using standard quality evaluation criteria. Document with photos, and provide to NPI if additional adjustments are required. *Further adjustments may or may not be necessary.
6. TECHNICAL SUPPORT: If there are quality variations from the control, NPI can make recommended adjustments by either a) a conference call with a technician, b) a review of a provided formulation, or c) an in-lab visit from a technician.