The Challenge: Balancing Productivity and Quality in Egg-free Pourable Dressings
What if you could formulate egg-free pourable dressings - without sacrificing mouthfeel, texture, or shelf-life stability?
In today’s volatile market, manufacturers face rising egg prices, supply chain disruptions, and increasing consumer demand for cleaner-label, allergen-free, and better-for-you products. Eggs have traditionally played a critical role in pourable dressing formulations, contributing to emulsification, structure, viscosity, and water control capacity. But replacing eggs in cold-processed, acidic systems like pourable dressings presents a unique technical challenge.
The question is no longer if egg-free reformulation is possible - but how to achieve it without compromising sensory appeal, visual quality, or product integrity.
Science-Driven Innovation: Unlocking Affordable Egg-free Stability
Affordable egg-free stability is now within reach. At Tate & Lyle, we have cracked the code with HAMULSION® Stabiliser System, offering solutions that replicate the functional benefits of eggs - while helping customers reduce costs and simplify formulation. Backed by deep technical expertise and market insight, our approach enables high-performance, allergen-free innovation without compromise.
This system unlocks:
- Emulsification and water control comparable to full-egg systems
- Creamy mouthfeel and smooth texture that meet consumer expectations
- Shelf-life stability under cold processing and acidic conditions
- Up to 55% cost savings vs. full-egg formulations
Here is What is Driving the Market:
- Over half of global consumers are looking for dressings that do more - whether as dips, marinades, or sandwich spreads. Versatility and multifunctionality matters.
- Texture really counts - with over a third of shoppers saying it influences their purchase decisions.
Our team mapped the critical formulation and manufacturing challenges - alongside consumer expectations - to develop a gold-standard benchmark that delivers on affordable performance and elevated sensory appeal.
Solution: The Smart Pour
Tate & Lyle’s egg-free solution empowers manufacturers to reformulate confidently:
- Replicates egg functionality in emulsification, structure, and mouthfeel. The system enables stable emulsions with small, uniform oil droplets and improved viscosity retention throughout shelf-life.
- Delivers creamy, indulgent texture with consistent viscosity. Tate & Lyle´s Functional Stabiliser System strikes the right balance between cost and performance, achieving stability comparable to full-egg controls - even under accelerated aging conditions.
- Allows for cleaner-label, allergen free positioning.
This solution transforms pourable dressing production - delivering indulgent, affordable, and healthier products that meet modern consumer expectations.
Society
We are empowering manufacturers to deliver what consumers aspire for - indulgent dressings that are versatile, affordable, and better-for-you. No compromise on stability. No sacrifice on taste. Consumer Insight
Affordable Quality and Versatility are Key
Consumers are embracing pourable dressings that go beyond salads - serving as dips, marinades, sandwich spreads, texture enhancers, and flavor boosters across lunch and dinner occasions.
Over 54% of global shoppers prefer dressings that offer multi-functionality, seeing them as a way to maximize value, reduce spoilage and waste, and stretch their budget.
This trend reflects a growing demand for affordable quality without compromising on taste or performance
Consumer’s choice: Better-for-you indulgence gains momentum
rice remains a top factor, but other attributes are gaining relevance:
- 35% of global consumers say nutritional value influences their choice - with salt and sugar reduction in the spotlight
- 32% highlight visual appeal as a relevant factor
Mouthfeel and texture matter and can help products stand out especially when paired to versatility and flavor options
References
Mintel Insights, 2025 Global Pourable Dressings Insights