Kerry introduces Biobake for egg reduction

Kerry is pleased to introduce Biobake, an innovative enzyme solution designed to increase 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 increasing ingredients costs.

Kerry’s new enzyme system, developed for bakery manufacturers to address the rising raw material costs of eggs allows for a reduction in the quantity of eggs required in recipes. The enzyme system also provides a solution to regulatory or ethical concerns as the European Commission aims 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 compared with in 2022, amid a steady increase in prices since January 2021. Supply chain disruptions are attributed as the main reason for these costs increases which have been exacerbated by geopolitcal instability, global widespread avian fly, drought and increasing unpredictable weather conditions coupled with inflationary pressures.

These factors have negatively impacted on crop yields and applied financial pressures across the supply chain, creating a challenging situation for farmers and adding costs to the end consumer.

Finding solutions to reduce carbon impact is a top priority for manufacturers, driven by environmentally and ethically conscious consumers. Biobake presents as a sustainable solution that eases the switch from caged eggs but also by delivering potential emission savings by reducing the overall number of eggs used in recipes.

“The rising interest in egg-alternative solutions has been accelerated by geopolitical instability, egg-price volatility and the upcoming EU ban on the use of caged eggs. 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,” explained Jonathan Doyle, Business Development Lead, Enzymes at Kerry.

“Consumers are also looking for more ethical label claims in egg-based products, including “cage-free”, and 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,” he added.

Eggs prove a crucial ingredient for bakers because of their specific functional properties and contribution to finished product sensory attributes such as texture, softness, crumb structure and taste. They also add vital functions such as binding, aeration, emulsification and colour.

Reducing eggs in recipes is challenging because very few ingredients can deliver these essential functional properties to produce a high quality end product with optimal texture, volume and taste.

Egg reduction is one strategy being used by manufacturers to reduce final product costs, improve margins and overall profits. The product is currently only available in Europe.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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