Prices have fallen back, but egg reduction in cakes may still be a cost-saving option.
Egg prices in the EU have taken a rollercoaster ride over the past three years. For egg-dependent cake manufacturers, that has made managing raw material costs a difficult business. No surprise, then, that many bakers have turned to an egg-reduction solution to help get their expenses under control.
According to the latest statistics from the European Egg Processors Association, the days of dramatic price hikes are over for the time being. A downward price trend has been evident since the start of the year.
Despite this development, we are still regularly in touch with bakers interested in reducing the eggs in their cake recipes. Cost savings are still to be made and, in some cases, cake quality can even be improved.
At DuPont Nutrition & Health, we have run a number of bakery trials on an egg reduction solution that draws on vegetable protein and xanthan.