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9th October 2024  Content supplied by: Kerry Taste and Nutrition

Kerry Tool Calculates the Benefits of Cost-effective, Sustainable Baking with Egg Reduction Enzyme


  • Combating market price volatility and supply chain issues, Kerry has created its proprietary Egg Reduction Guide
  • Biobake range of enzymes offers bakery solutions to improve processing, freshness, quality and profitability.
  • New tool helps manufacturers calculate the monetary and environmental savings when using Kerry’s Biobake™ EgR.

Kerry, a leading global supplier of great-tasting, nutritious and sustainable solutions for food and beverage applications, is launching an Egg Reduction Guide; a new tool for manufacturers to calculate the monetary and environmental savings when using Kerry’s Biobake™ EgR.

As the European Centre for Disease Control recommends “increased vigilance” for avian flu occurrences, and with impending new animal welfare regulations, the egg industry is experiencing significant change. Egg prices can fluctuate significantly, resulting in uncertainty around raw material cost – an especially sensitive issue in the manufacture of baked goods. To combat market price volatility and supply chain issues, Kerry created its proprietary Egg Reduction Guide to provide manufacturers indicative financial and sustainability benefits available by executing a reduction in egg content using Biobake™ EgR, without compromising on product quality compared to the full egg recipe. The tool calculates potential cost savings, carbon emission reductions, and savings on storage from implementing the use of Kerry’s egg reduction enzyme.

The bakery industry has enjoyed process technology 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,” said Deborah Waters PhD, Global Director for Enzymes at Kerry. “Kerry Group 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.

Enzyme technologies are the clean label and cost optimized solutions for reducing egg content. In addition to reducing costs and managing sustainability, animal welfare regulations have made egg reduction an imperative for manufacturers. The European Union has started to phase out caged-hen eggs, with a full ban across all member countries to be implemented by 2027. Shifting from caged-hen eggs to more expensive organic or free-range eggs means that bakeries must absorb additional costs or lower the egg volume in formulations to maintain margins.

The Egg Reduction Guide and Biobake™ EgR efficacy are supported by decades of expertise and scientific research. Kerry’s entire Biobake range of enzymes offers bakery solutions to improve processing, freshness, quality and profitability.

Manufacturers interested in partnering with Kerry to explore egg reduction solutions can learn more here.


    

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Date Published: 9th October 2024

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