Baking & Snack - June 2022 - 52

EGG REPLACERS
EVEN IF A COMPLETE
REPLACEMENT
ISN'T POSSIBLE,
JUST REDUCING A
FORMULATION'S EGG
CONTENT MAKES A
BIG DIFFERENCE.
Due to a national outbreak of avian influenza, commonly
referred to as bird flu, egg prices have skyrocketed.
According to the USDA, the average weekly price
of large eggs is up 44% compared to 2021. In some states
like California and Louisiana, the price of one dozen
eggs exceeded $2, a dramatic jump from the USDA's average
benchmark price of 84.3 cents per dozen in 2021.
Since the outbreak began in early March, prices of whole
dried eggs have also risen nearly 270%.
For bakers that rely on eggs, these price increases can
have a huge impact on their bottom line. Thankfully,
many suppliers and formulators are better prepared to
handle this volatility than in years prior.
" Since we have been through a couple iterations of
this, many formulators have taken their eggs down as
far as they can and still maintain the product attributes
that they're looking for, " explained Brook Carson, vice
president of research and development, Manildra Group
USA. " Most people have had a chance to screen some of
the alternatives that are on the market and have a little
bit of direction as to where they can go and what solutions
are available. "
Other customers have instead opted to build these
high costs into their budgets, accepting the cyclical volatility
of egg prices.
" There's definitely different perspectives and different
methods for addressing this issue that we see over and
over again, " Ms. Carson observed.
Fully replacing eggs in a formulation provides the biggest
shield against price volatility. But even if a complete
replacement isn't possible, just reducing a formulation's
egg content makes a big difference.
" Even with a partial replacement, the baker can save a
considerable amount of money and have a more consistent
cost of ingredients, " Mr. Nordin said.
These ingredient savings can allow bakers to save
their limited egg supplies for products that are more dependent
on them.
" Using replacement ingredients in applications like
cookies, which are less dependent on eggs' functional
properties, enables bakers to allocate more of their egg
supply to things like cakes, where egg replacement is
more challenging, " Ms. Mills said.
Ingredient suppliers have focused extensively on egg
replacements since the last avian flu outbreak in 2015,
Ms. Mills said, meaning they can now provide better solutions,
and a wider selection of them, to bakers.
" This time around, we have a lot of egg replacement
solutions ready to go, " she said. " By leveraging all the research
we've already done, we're 1,000 times more preMany
bakers look to replace eggs in baked foods due to their
cyclical price volatility.
Cargill
52 Baking & Snack June 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
Baking & Snack -june 2022 - 2
Baking & Snack -june 2022 - 3
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