EU: Confectioners Seek Alternatives to Egg Price Increase

Egg prices are on the rise and at the beginning of the year, having increased 16% since November. Tighter supplies are expected at the start of 2017, according to Mintec analysts.

EU egg prices have risen due to a fall in egg layer numbers caused by avian flu outbreaks, and rising domestic consumption. The H5N8 strain of bird flu reached Europe in October 2016, and since then it has been detected in at least 14 European countries. 

On the demand side, an expected fall in supplies has prompted an increase in demand as buyers try to secure volumes early. In addition, EU egg consumption has remained firm, attributed to consumers purchasing more eggs as a protein alternative to red meat. More European consumers are looking to increase their protein intake and view eggs as an important source to provide this protein. 

The 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, according to the specialist’s research.
One solution to this can be natural functional protein hydrolysates that replace the aerating properties of egg albumin, such as the range introduced by [nationality] ingredient specialist Kerry’s .

Made from both dairy and vegetable sources, Kerry’s Hyfoama™ can help as an alternative to fluctuating egg prices. 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.