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Kerry Group has introduced an Egg Reduction Guide designed to help manufacturers calculate the financial and environmental benefits of reducing egg content in baked goods.

This initiative comes as fluctuating egg prices and new animal welfare regulations pose significant challenges for the baking industry.

The egg market has been affected by recent volatility, exacerbated by avian flu outbreaks and the European Union's phased ban on caged-hen eggs, set to be fully implemented by 2027.

These changes have prompted manufacturers to seek cost-effective alternatives to traditional egg use, which is critical for the quality of baked products.

Kerry's proprietary enzyme, Biobake EgR, allows for a reduction of egg content by up to 30% in various bakery applications, such as muffins, croissants and doughnuts, without compromising product quality.

The Egg Reduction Guide serves as a resource for manufacturers to assess potential cost savings, carbon emission reductions, and storage efficiencies associated with this enzyme.

Deborah Waters, PhD, global director for Enzymes at Kerry, noted the importance of innovative solutions in the face of unpredictable market conditions. "The bakery industry has seen advancements in process technology, but external factors like avian flu and inflation remain challenging. Our Egg Reduction Guide provides insights into how manufacturers can optimize their raw material costs while enhancing sustainability," she stated.

The guide not only highlights the economic advantages of using Biobake EgR but also addresses the growing demand for clean label products.

With increasing consumer awareness around animal welfare and sustainability, manufacturers are under pressure to adapt their formulations. The transition from caged-hen eggs to more expensive organic or free-range options necessitates a reevaluation of egg usage to maintain profit margins.

The guide is backed by extensive scientific research and decades of expertise in enzyme technology. The company’s Biobake range aims to improve processing, freshness, and overall quality in bakery products while supporting manufacturers in navigating the evolving regulatory landscape.

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