American Cheese without Melting Salt
How Evera removed melting salt in the american cheese formulation without changing meltabilty.
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Case study
Find out more about Evera's solution for brioche with a 100% egg replacement in its formulation.
4.17.2026|
Challenge
A leading Food Service player sought a fully egg‑free brioche bun recipe to overcome recurring instability in egg supply. They needed a dependable, scalable solution that would eliminate these fluctuations while maintaining the product’s signature richness and texture. At the same time, they required a clean label alternative that could achieve complete egg replacement without relying on artificial additives or complex ingredient lists.
Evera’s solution
For a brioche bun recipe originally containing 4% liquid eggs, Evera applied Fiberfeel DF at 0.5%, following a 1:8 substitution ratio. The formulation remained unchanged aside from the additional water needed to hydrate the orange fiber. Fiberfeel OF was also tested as a direct 1:1 liquid egg replacement. Both solutions seamlessly integrated into the customer’s existing process: Fiberfeel DF was blended with the dry mix, while Fiberfeel OF was incorporated into the wet phase requiring no adjustments to production.
Results
The results confirmed that a complete replacement of eggs in brioche buns is entirely achievable without compromising dough development, flavor, or final texture. Both Fiberfeel solutions delivered products that closely matched the reference in appearance and overall quality. Additionally, the use of Fiberfeel in egg‑free formulations presented a promising opportunity for cost reduction reinforcing its value as a reliable, clean label alternative.
