Brioche with Total Egg Replacement
Find out more about Evera's solution for brioche with a 100% egg replacement in its formulation.
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Case study
Evera's approach for a clean label and fat reduced cream cheese challenge.
4.16.2026|
Challenge
A major processed cheese manufacturer approached Evera with the goal of cleaning up the label of its cream cheese by removing carrageenan and partially reducing dairy fat. The existing formulation delivered a plastic, gummy texture that limited spreadability, and the client wanted a more natural solution that could improve both functionality and sensory quality.
Evera’s solution
To address these challenges, Evera replaced the carrageenan in the original formulation with Fiberfeel DF, complemented by added water to ensure proper hydration and structural performance. This approach not only enabled complete removal of carrageenan but also created the opportunity to reduce dairy fat by 25% without compromising texture. In parallel, Evera proposed Fiberfeel OF as an alternative by substituting the additional water needed in the powdered version with puree. Both strategies were designed to integrate seamlessly into the production process while delivering improved functionality through natural ingredients.
Results
Results
The application of Fiberfeel demonstrated exceptional effectiveness in enhancing the cream cheese’s overall texture and sensory profile. Both Fiberfeel DF and Fiberfeel OF contributed to a smoother, more spreadable consistency, eliminating the gummy characteristics present in the reference product. At the same time, they enabled full removal of carrageenan and facilitated meaningful fat reduction, supporting the client’s clean label and nutritional goals. The resulting formulations were stable, visually appealing, and offered a superior eating experience without altering the manufacturing workflow.
