Biobake reduces egg content in baked goods

Kerry’s new Biobake LP technology is a novel generation of enzymes aimed at reducing egg content by up to 20 per cent in baked goods.

Biobake LP improves dough handling and crumb structure of the final product, increases volume and softness, providing a cost effective, clean-label and sustainable solution for bakery manufacturers, specifically for croissants and muffins, the company said in a news release. This in turn enables manufacturers to switch from caged eggs to organic or free-range eggs without increasing production costs.

Biobake LP improves final product positioning, allowing manufacturers to include ethical, cage-free, and free-range claims while also considerably reducing CO2 emissions and land use.

kerry.com