Loryma Debuts Plant-Based Egg Replacement to Tackle Industry-Wide Shortages

As avian influenza drives egg prices up by 41% in the U.S. and 22% across Europe, German ingredient specialist Loryma, part of the Crespel & Deiters Group, has unveiled a new plant-based egg alternative designed to stabilise supply chains and support bakery manufacturers amid soaring costs.

The innovative ingredient, Lory Stab, is a stabilising compound made from natural, technically treated raw materials. It serves as a versatile substitute for both eggs and dairy in a wide range of baked goods, from muffins and pancakes to Kaiserschmarrn and cake bases. In addition to its neutral taste and easy formulation compatibility, Lory Stab offers enhanced dough stability, ensuring optimal baking performance and visual appeal—such as the signature domed top in muffins.

“Lory Stab is a future-proof response to the ongoing egg crisis,” said Norbert Klein, Head of R&D at Loryma. “It delivers top-quality results in terms of taste and texture while helping manufacturers navigate volatile ingredient markets.”

Designed with industrial bakery needs in mind, the solution delivers consistent results across both sweet and savoury applications. Lory® Stab also meets growing consumer demand for healthier, plant-based options, offering a lower-fat profile and longer shelf life than many comparable alternatives. This extended shelf life contributes to waste reduction and better inventory management.

Loryma also supports partners with expert consultancy, providing tailored formulation and production advice to help manufacturers integrate the solution seamlessly into existing processes.

By launching Lory® Stab, Loryma aims to provide a stable, cost-effective, and sustainable solution to one of the bakery industry’s most pressing current challenges.