Kerry Group wanted you to be the first to know that our industry-first Egg Reduction Guide has just been released! This allows you to quantify savings by reducing egg in your bakery products using our enzyme Biobake™ EgR.

Use Kerry’s NEW Egg Reduction Guide to unlock:
• Cost savings
• CO2 emissions
• Animal welfare benefits
• Storage savings

Eggs play a critical role in the development of baked goods, delivering vital structure and taste attributes, but as a raw material, they come with a hefty price tag. Biobake™ EgR reduces egg content by up to 30% in fine bakery applications, such as muffins, croissants, donuts, and more, with no change in dough handling or crumb structure.