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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.
In addition to a lower price, BLUE100 offers remarkable stability in pricing—prices have not gone up since we introduced the ingredient in January 2003. In fact, prices have gone down twice. Currently, BLUE100 gives industrial users the opportunity to realize up to five-digit savings per truckload when used in replacement of whole egg powder, and improved handling as well as substantial savings when used in place of liquid whole egg.
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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: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!
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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:
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:
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.