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Kerry has introduced Biobake EgR, an enzyme solution that decreases the number of eggs needed in a variety of baking applications. Biobake EgR has been developed for baked goods manufacturers to address the rising raw material costs of eggs. The new solution can enable European manufacturers to switch from caged to free-range or organic eggs without facing increased costs, Kerry said in a statement announcing the launch. The European Commission is 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. This is recognised to be caused by supply-chain disruptions exacerbated by geopolitical instability, global widespread avian flu, drought and extreme weather conditions alongside general inflationary pressures. Commenting on the new product announcement, Kerry’s business development lead for Enzymes, Jonathan Doyle said: “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.” Eggs have specific functional properties that contribute to finished product sensory attributes such as texture, softness, crumb structure and taste. They are also used for binding, aeration, emulsification and colour. Kerry said that reducing egg content in recipes is challenging because few natural ingredients deliver the “essential functional properties well enough to produce a high-quality finished product with optimal texture, volume and taste.” Doyle said that consumers are also looking for more ethical label claims in egg-based products including “cage-free”. He added: “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”.