Corbion Unveils New Egg Replacers to Support Bakeries Facing Supply Disruptions

Corbion has launched two new high-performance egg replacers, Vantage 12E and Vantage 11E, aimed at helping bakeries maintain product quality and cost efficiency amid ongoing egg supply volatility.

Designed to address fluctuating availability and rising prices, the new ingredients provide flexible solutions for a range of applications. Vantage 11E offers full egg replacement in bread and bun recipes without the need for reformulation, while Vantage 12E allows for up to 40% reduction in dried or liquid whole eggs in cakes and sweet baked goods. Both products are compatible with open-bowl and continuous mixing systems.

“The instability of egg availability presents significant challenges for bakery manufacturers,” said Abby Ceule, Vice President of Functional Ingredients at Corbion. “Our patent-pending Vantage solutions give bakeries reliable alternatives that deliver the structure, taste, and texture consumers expect.”

With a focus on functional performance, the Vantage range provides strong moisture retention and consistent mouthfeel. The new additions are part of Corbion’s wider egg replacement portfolio, which includes solutions for egg white substitution, whole egg extension, and allergen-friendly egg wash alternatives.

By reducing reliance on volatile egg markets, these innovations offer bakeries greater production control, cost savings, and planning certainty in a challenging supply landscape.

“Corbion is committed to providing practical ingredient solutions that help manufacturers navigate today’s market pressures,” Ceule added. “Vantage 12E and 11E deliver on performance, while offering the flexibility needed to adapt and thrive.”