Ingredient specialist Ulrick & Short launched a new clean label ingredient aimed at replacing the functionality of egg whites in meringues. According to the supplier, the ingredient, called Ovaprox 14, is a complete functional egg replacer for various sweet-bakery applications – most notably in meringues. The product has been specifically designed to behave very similar to egg white in a meringue application – it aerates when whisked to create a stable foam, ultimately providing a good internal structure and a crisp bite throughout shelf life, similar to conventional egg-based meringue recipes.