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 applications:
- Frozen cookie dough sold for fundraising. The motivation is to be able to deliver ready-to-bake cookie dough in tubs without fear of salmonella problems.
- Dairy and egg allergen-free gourmet cookies. Motivation is to offer a high-quality cookie without eggs or dairy.
- College dining service. Because there is a high percentage of international students who require a vegan diet, the college has for years offered vegan foods in its serving lines, segregating the different types of foods on separate serving tables. Until they began using BLUE100, they had to prepare two versions of each of their 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. 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 exclusively 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.