Kerry tool calculates the benefits of using egg reduction enzyme for baking

Kerry’s Egg Reduction Guide allows manufacturers to calculate the monetary and environmental savings achieved by using  Biobake EgR.

To combat market price volatility and supply chain issues, Kerry created its proprietary Egg Reduction Guide to provide manufacturers indicative financial and sustainability savings 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 storage savings from implementing the use of Kerry’s egg reduction enzyme.

“The bakery industry has enjoyed process technological 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 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.”

Kerry said the Egg Reduction Guide will encourage bakeries to join in on the journey of more sustainable business practices through cost-effective and sustainable innovation.

Biobake EgR reduces egg content by up to 30% in bakery applications such as muffins, croissants, doughnuts, 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 optimised solutions for reducing egg content. In addition to reducing costs and managing sustainability, animal welfare regulations have made egg reduction an imperative for manufactures. The European Union has started to phase out caged eggs, with a full ban across all member countries to be implemented by 2027. Shifting from caged 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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