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

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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
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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.


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