7th edition of Foodcom PLANT-BASED Newsletter

8 min de lecture
Foodcom S.A. Plant-Based Newsletter
Due to the lack of access to wheat, products containing wheat protein are becoming harder to find, and their prices are steadily increasing. How is this affecting the market? Continue reading the newsletter to find out.

With us, you’ll never miss a thing!


Potato protein

We hear that some Polish potato growers have switched to corn and wheat because of high potato seed prices. It is getting harder and harder to secure 3rd quarter needs. Traders are buying up whatever they can at the moment because there hasn’t been any product on the market for a long time.

Vital Wheat Gluten

VWG is almost impossible to find, and it seems as if soon, it will become even harder. This has to do with the lack of pesticides problem for wheat, and since farmers are saying they are already experiencing crop problems, they are either finding mold or it is the said shortage of fertilizers. Moreover, the difficulties in Ukraine and Russia are a major supply issue for countries heavily dependent on wheat imports. The most vulnerable countries will be Australia,  India and the MENA region.

Hydrolyzed Wheat Gluten

The product is unavailable, and also almost impossible to get. It is the same for all wheat protein products. So, if you can find a truckload, you’re in luck. Manufacturers who have so far used hydrolyzed wheat gluten for their products should probably start thinking about switching their recipes with different materials, like starches. In addition, Russia is blocking wheat exports and destroying wheat storage facilities in Ukraine. This will certainly affect the availability of the product.


The interesting fact  about dextrose, is that it can be made from many things, not only wheat. For example, the one which is produced from corn does not contain gluten. So theoretically, there are countless substitutes from which you can make dextrose. In the previous edition of the PLANT-BASED Newsletter, we mentioned that producers should look for other materials to make dextrose instead of corn and wheat (which are now less available due to the Russian invasion of Ukraine), but this solution may also turn out to be insufficient. There is a big problem with food production in China right now due to the spread of Covid-19. The government is not allowing farmers into their fields, there is a total lockdown there. We just had to drop wheat and corn from Russia and Ukraine, and now additionally we have to drop beans and soybeans from China. It’s getting tight!

Corn Gluten Meal

In the case of gluten corn meal, market behavior really depends on the amount of corn that has been harvested. In the Balkans, mycotoxins were detected in corn due to a very dry year with very little water and low moisture levels.


Read more about related topics!

6th edition of Foodcom PLANT-BASED Newsletter

Vital Wheat Gluten

5th edition of Foodcom ADDITIVES Newsletter

Incoterms Explained by Foodcom
Partager :
En savoir plus sur Œufs en Poudre
Egg Powder
7400 €

Aspects techniques

Les Œufs en Poudre se présente sous la forme d’une fine poudre de couleur jaune ou légèrement crémeuse. Le processus de production des Œufs en Poudre commence avec des œufs frais, qui passent par plusieurs machines de haute technologie. Une fois les coquilles enlevées, le mélange est filtré et stocké dans des réservoirs à environ 4 degrés Celsius, puis les œufs sont pasteurisés et séchés par pulvérisation.

Les Œufs en Poudre est une riche source de protéines, puisqu’elle en contient 30 à 37 %. Elle influence également l’aspect de certains aliments, en leur donnant une couleur attrayante, ainsi que la texture, le croustillant et le moelleux des produits de boulangerie.


Les Œufs en Poudre sont généralement utilisés dans l’industrie alimentaire, où ses propriétés gonflantes sont essentielles à la fabrication de produits tels que les crackers, les biscuits et les pâtes. Le jaune d’Œuf en Poudre, quant à lui, est utilisé comme substitut du jaune d’œuf frais pour apporter de la couleur, de la texture et un pouvoir émulsifiant. Elle est principalement utilisée dans la préparation de la mayonnaise, des vinaigrettes, des sauces et des croissants. L’albumine d’Œuf en Poudre est également utilisée dans une large gamme de produits – du poisson, de la viande et des pommes de terre transformées aux produits de boulangerie et de confiserie.

Abonnez-vous à notre Newsletter pour en savoir plus sur nos produits