Kerry has introduced Biobake EgR, an enzyme solution that decreases the number of eggs needed in a wide variety of baking applications, enabling manufacturers to make the switch from caged to free-range or organic eggs without facing increased costs.
The Irish firm’s new enzyme system, developed for baked goods manufacturers to address the rising raw material costs of eggs, allows for a reduction in the quantity of egg used in recipes. The innovative enzyme system also provides a solution to regulatory concerns, with the European Commission due to propose legislation to phase out the use of cages in animal agriculture by 2027.
According to statistics published in January 2023 by EuroStat, the price of eggs in the European Union was 30% higher on average in January 2023 than in 2022, amid a steady rise in prices since January 2021. Supply-chain disruptions are the main reason for these cost increases, exacerbated by geopolitical instability, global widespread avian flu, drought and increasingly unpredictable/extreme weather conditions, plus general inflationary pressures. These factors have negatively impacted crop yields and applied financial pressure across the supply chain, creating challenges for producers and adding costs for the final consumer.
Jonathan Doyle, Business Development Lead, Enzymes at Kerry, commented: “The rising interest in egg-alternative solutions has been accelerated by geopolitical instability, egg-price volatility and the upcoming EU proposal on caged farming. Kerry’s Biobake EgR is a reliable and consistent egg-reduction performer that can enable the switch from caged to free-range or organic eggs in fine bakery recipes without increasing cost. It works by replacing up to 30% of the egg requirement while matching traditional baking performance measures such as specific volume.
“Consumers are also looking for more ethical label claims in egg-based products, including cage-free, and Biobake EgR allows bakers to achieve that goal cost-effectively while mitigating volatile egg prices through the switch to a more consistent, lower-cost, natural alternative.”
