Biobake EgR is a versatile, clean, cost-optimised, natural egg-replacement solution
Kerry, a global leader in taste and nutrition, has introduced Biobake EgR, an innovative enzyme solution that decreases the number of eggs needed in a wide variety of baking applications, enabling European manufacturers to make the switch from caged to free-range or organic eggs without facing increased costs.
Ireland-headquartered firm Kerry’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 and ethical concerns, with the European Commission aiming to phase out the use of cages in animal agriculture by 2027.
Meanwhile, 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 challenging times for farmers and adding costs for the final consumer.
Finding solutions to reduce carbon impact is an important sustainability consideration for manufacturers, driven increasingly by environmentally and ethically conscious consumers. Biobake EgR is a sustainable solution that not only eases the switch away from caged eggs but also delivers potential CO2 emission savings of up to 14% when a 30%+ egg reduction is achieved.