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Kerry, a leading global supplier of great-tasting, nutritious and sustainable solutions designed to nourish people, society and our planet, is launching an Egg Reduction Guide; a unique tool for manufacturers to calculate the monetary and environmental savings when using Kerry’s enzyme Biobake EgR.

The all-new Kerry Egg Reduction Guide, allows users to calculate their cost savings by reducing egg content in their recipes. By using Kerry’s Biobake EgR enzyme, bakers can profit from cost savings, environmental (CO2 emissions), animal welfare and storage benefits.

In response to global challenges with egg price volatility and difficulty meeting the consumer and legislative demand for free range eggs, Kerry has developed an enzyme that can replace up to 30% of egg in bakery products (depending on recipe type).

Deborah Waters, global director enzymes at Kerry, said: “The bakery industry has enjoyed process technological advancements in the last number of years that have enhanced the manufacturing process at every step. However, variables such as avian flu and inflation are impossible to accurately control or predict. Kerry has developed an enzyme solution to combat these issues and put our customers back in control of their raw material costs and improve sustainability ratings."

"Our Egg Reduction Guide directs manufacturers and industry leaders through the numerous benefits of opting for our scientifically backed egg reduction enzyme. This is just one more proof point to back our mission to innovate and improve with our customers at the forefront.”

Eggs play a critical role in the quality of baked goods, delivering vital processing, structural, texture, taste and mouthfeel attributes. However, as a raw material they come with a hefty price tag and storage challenges.

Biobake EgR reduces egg content by up to 30% in bakery applications such as muffins, croissants, donuts and more, with no change in dough handling or product quality. The finished baked goods retain the optimal mouthfeel and taste associated with eggs, but egg content and costs are reduced by almost one third. Kerry’s Egg Reduction Guide supports manufacturers on the mission to cut back on egg usage, allowing them to discover the perfect ratio for their specific products and recipes.

Using Biobake EgR is very easy, there is no reformulation required and does not impact labelling.

Open the all-new Kerry Egg Reduction Guide and follow seven simple steps and click calculate. We do all the work for you!