Reducing egg content in bakery products: a challenge of sustainability and cost


There is no doubt that eggs have always been a key ingredient in a wide range of bakery products. Eggs provide flavour and texture to the product as well as making an important nutritional contribution. However, today they present several market and consumer challenges that cannot be ignored.

A first problem is the constant fluctuation of prices. The recent raw material crisis has caused a further increase in prices, bringing the price of eggs up to 2.30 €/lt. This obviously has a major impact on the cost structure of many operators in the sector.

Another challenge is definitely sustainability. Today’s consumer is increasingly aware of the origin of eggs and is looking for products that include free-range eggs. The recent cases of bird flu have only increased the attention paid to this issue and the price of free range eggs has risen up to 50% more than normal eggs.


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The Kerry approach to reducing egg content in recipes

Bioabake Egr is an innovative Kerry solution that helps overcome the texture and water distribution limitations of reducing egg content. This clean-label, enzyme-based ingredient maintains the initial structure of the product as well as ensuring softness and volume.

This solution can be applied to brioche, muffins, croissants and cakes and allows cost savings on the final product of up to 30 per cent of the total expenditure on eggs. Furthermore, BioabakeTM Egr is also GMO free, as well as Halal and Kosher.

Regarding the loss of taste typical of reduced egg content, Kerry’s range of egg flavourings and the Tastesense propietary solution guarantees excellent flavour and a declaration on the label as natural flavouring.

The Kerry approach not only focuses on cost reduction but also on sustainability. By using Kerry’s egg reduction solutions, the producer will be able to save the energy consumed in transporting and refrigerating eggs. It will also be able to boast a reduction of up to 15% in the level of CO2 emissions resulting from egg production.


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About Kerry  

Kerry is the world’s leading taste and nutrition partner for the food, beverage and pharmaceutical markets. We innovate with our customers to create great tasting products, with improved nutrition and functionality, while ensuring better impact for the planet. Our leading consumer insights, global RD&A team of 1,100+ food scientists and extensive global footprint enable us to solve our customers complex challenges with differentiated solutions. At Kerry, we are driven to be our customers’ most valued partner, creating a world of sustainable nutrition, and will reach over 2 billion consumers with sustainable nutrition solutions by 2030. For more information, visit our website.


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