Kerry Offers Solution to Rising Egg Prices  

European confectioners encouraged to consider egg alternative Hyfoama

Friday 27 January, 2017

Soaring European egg prices are forcing food manufacturers to find alternative solutions that will provide consistent prices while still delivering on functionality. European egg prices have increased by 16% since last November due to bird flu outbreaks and rising consumer demand for protein.

Soaring European egg prices are forcing food manufacturers to find alternative solutions that will provide consistent prices while still delivering on functionality. European egg prices have increased by  16% since last November due to bird flu outbreaks and rising consumer demand for protein. The recent price and supply volatility represents a major headache for food and beverage manufacturers, who use eggs as a key ingredient, particularly in the confectionery, bakery and beverage categories.  Kerry, a world leader in taste and nutrition, has recently received a significant increase in customer enquiries regarding its range of natural and great tasting functional protein hydroylsates.

Commenting on this surge in demand, Ian O’Loughlin, Kerry’s Global Lead for Functional Proteins said: “Egg prices have been very volatile over the last few years as external factors continue to impact on supply. In fact, during last November the UK recorded the steepest rise in egg sales since World War II rationing ended in the 1950s. This volatility is a very serious problem for European food manufacturers who need a product that can remove this price insecurity while also providing the key properties of eggs. As market leader in hydrolysed proteins, Kerry’s Hyfoama™ product is widely respected and valued for replacing the aerating properties of egg albumin in a very cost effective way. It is also used at a lower inclusion rate than egg white, which means that a significant reduction (~15-25%) in the “cost in use” versus egg albumen can be achieved depending on usage levels and product application”.

Ideal applications for Hyfoama™ include confectionery (nougat, marshmallow, bird’s milk, jellies and chews), bakery and beverages. The range also includes allergen-free and vegan options, both of which are growing trends in the sugar confectionery market.

Kerry has over 60 years’ experience of aerating confectionery and is a market leader for protein hydrolysates.

Click here to learn more about Hyphoma

For further information

Contact Ian O’Loughlin, Global Lead for Functional Proteins | ian.oloughlin@kerry.com