FDBusiness.com

EU-wide Egg Shortage – Kerry Offers a Solution For Aerated Confectionery Manufacturers

 Breaking News
  • Unilever Delivers Solid Volume Growth Unilever has announced its results for the first half of 2018, which show a solid all-round performance despite some challenging markets. Turnover decreased 5.0% to €26.4 billion including an adverse translational currency impact of 8.9% but underlying sales growth excluding spreads was 2.7% with volume 2.5% and price 0.2%. Unilever’s underlying operating margin improved by [...]...
  • Arla Foods Warns of ‘Dairy Dilemma’ of Impossible Choices Post-Brexit At a recent event held at the London School of Economics (LSE), pan-European dairy co-operative Arla Foods warned that if the findings of a LSE report prove true, non-tariff barriers to trade and restricted access to labour after Brexit will leave British consumers facing a dairy dilemma which could see the availability of butter, yoghurts [...]...
  • McCann’s Irish Oatmeal Sold to B&G Foods TreeHouse Foods, the US-based food and beverage group, has completed the sale of the McCann’s Irish Oatmeal brand to B&G Foods for $32 million, subject to customary closing and post-closing adjustments. The McCann’s Irish Oatmeal brand generated sales of approximately $13 million in 2017. The transaction is expected to have a negligible impact on TreeHouse’s [...]...
  • European Olive Oil Market Worth €3 Billion – Shoppers Focus More on Quality Than Price Poor harvest conditions continue to provide a challenging backdrop to the Olive Oil market, according to the latest analysis of value and volume sales across Europe (UK, France, Germany, Greece, Italy, Spain and the Netherlands) by IRI, the big data and technology expert for consumer industries. While six of the seven countries analyzed post value sales growth close to 6% [...]...
  • Countdown Begins to the UK’s Leading Processing & Packaging Machinery Event – NEC Birmingham- 25-27 September 2018 Celebrating its 30th anniversary this year, the PPMA Show will return to the NEC Birmingham from 25-27 September 2018 to showcase the latest innovations in smart manufacturing, processing technology and packaging machinery, aimed to increase production line efficiencies and enhance business performance and profitability. New to the show this year will be the Enterprise Zone, [...]...

EU-wide Egg Shortage – Kerry Offers a Solution For Aerated Confectionery Manufacturers

EU-wide Egg Shortage – Kerry Offers a Solution For Aerated Confectionery Manufacturers
March 31
23:48 2012

With confectionery, biscuit and cake manufacturers across Europe reported to be on the brink of closure due to an EU-wide egg shortage, Kerry Ingredients & Flavours has a range of hydrolysed protein solutions to help confectionery manufacturers experiencing production difficulties. The crisis in egg production has been widely blamed on the recently introduced EU Laying Hens Directive, which tightened up the regulations on the use of battery cages.

Roger Waite, European Commission spokesman for Agriculture and Rural Development has said that the Commission acknowledged that the Directive was responsible, and agreed that the “egg market is in difficulties at the moment.”

Tom Schmedes, Confectionery End Use market Director, Kerry Ingredients & Flavours comments: “Albumen, the protein derived from egg white, has traditionally been used by manufacturers of aerated confectionery such as nougat and marshmallow. With the egg shortage, and the fact that the price of liquid egg white has risen by 41.3% year-on-year*, and in recent weeks has been reported as rising in excess of  70%, confectionery manufacturers are under real price pressure – and this is where Kerry can help.

“Hydrolysed proteins are a recognised replacement for albumen, and, depending on process and recipe, just 40kg of Hyfoama™ hydrolysed protein can replace 100kg of egg white”, adds Tom Schmedes.

Hyfoama™ can be derived from soy, wheat, casein, pea or rice proteins and has a number of benefits compared to albumen. It attaches more consistently to air bubbles, so less whipping agent and processing time is required, and the result is a more consistent product.

In addition Hyfoama™ is heat and acid stable, is easy to dissolve, has a longer shelf life than albumen and cannot be overbeaten. It is also suitable for vegetarians and vegans.

“Given the current egg shortage, and the rising price of egg-derived ingredients such as albumen, there has never been a better time to look at hydrolysed protein alternatives such as Kerry’s Hyfoama™,” says Tom Schmedes.

“However, effective use requires expert product knowledge and careful application. Kerry has 60 years’ experience in aerating confectionery and is the market leader in hydrolysed protein. We are happy to work with manufacturers who have concerns, and to advise them on their needs in response to the current market situation,” concludes Tom Schmedes.

 

To find out more about what Kerry Ingredients & Flavours can offer visit www.kerry.com and click on contact.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements