DSM Promotes Smart Baking Solutions to Mitigate EU Egg Shortage
From 1 January 2012, EU law requires all eggs to be hatched by hens kept in free-range barns or ‘enriched’ cages, effectively outlawing the use of battery cage production. The change has led to the price of eggs reportedly increasing by 75% in the past six months in some member states, and concerns over shortfalls in production.
11 May 2012 --- DSM’s baking team advises that egg functionality can be optimized by up to 20 percent with smart enzymes in cake formulations. Egg prices have increased by up to 75 percent following the implementation of a new EU law, leading the baking industry to look for solutions to improve egg usage.
For bakers relying on the emulsification and texture properties of eggs in cake production, a year of shortages and dramatic price rises is a grave threat to operational capability and profitability. To counter this threat, DSM’s baking experts are working with the industry to mobilize the use of CakeZyme Smart, an enzyme ingredient which improves the emulsifying properties of egg lecithin, optimizing egg usage.
From 1 January 2012, EU law requires all eggs to be hatched by hens kept in free-range barns or ‘enriched’ cages, effectively outlawing the use of battery cage production. The change has led to the price of eggs reportedly increasing by 75% in the past six months in some member states, and concerns over shortfalls in production. EEPA, the European Egg Processors Association, reports that since the start of the year, the production of eggs has reduced by an estimated average of 10 to 15% in the European Union, equivalent to about 200 million eggs per week. CAOBISCO, an industry body whose members include cake and biscuit producers, advises that food manufacturers throughout Europe are experiencing alarming shortages of egg supplies. Unfulfilled contracted deliveries of eggs are leading to closures of production lines and cancelled shifts at factories. Some companies have even reported to CAOBISCO that they have obtained supplies from supermarkets to enable them to continue production.
Rossana Rodriguez, Global Marketing Manager, baking enzymes, DSM, comments: “With the egg shortage supply forecast to continue throughout 2012, we offer the industry a solution to squeeze the properties eggs give to cake recipes. CakeZyme Smart acts on egg lecithin to transforming it into lyso lecithin - which is much more effective and allows you to optimize egg usage.”
CakeZyme Smart is designed to help bakers cut costs and boost quality. With CakeZyme Smart, higher levels of aeration can be achieved during mixing, which in turn increases batter viscosity and cake volume by enabling better aeration during mixing. CakeZyme Smart also has a positive impact on crumb structure (finer crumb structure). CakeZyme Smart is suitable for a wide range of cakes, particularly pound cake and muffin formulations.
