Cornelius Urges Food Manufacturers to Seek Egg Alternatives, Amid Price Hike

d6e21861-7171-4e57-a20b-6f3c79b584b4articleimage.jpg

16 Feb 2017 --- Cornelius Group is urging food manufacturers not to panic and seek alternatives over the continuing increase in egg prices and fall in supplies.

Wholesale prices of eggs in the UK have increased by around 5.8 per cent in the last two months of 2016 and by 16 per cent across the rest of the EU, according to commodities analysts at Mintec. The price rise is being attributed to recent bird flu outbreaks and rising consumer demand.

An expected fall in supplies has prompted an increase in demand as buyers try to secure volumes early, potentially posing major issues for food processors.

However Gareth Clark, sales manager for Bakery at Cornelius, said: “There are alternative products available to food manufacturers who use eggs in their products – for example the bakery sector. There are egg replacement ingredients on the market which can be used as a substitute and which can be healthier and just as nutritional, whilst having no impact on the taste quality of the final product.”

Cornelius distributes Ceamfibre which is a natural fiber ingredient, derived from citrus peel that can be used as a partial egg and fat replacement ingredient. Ceamfibre has beneficial effects on food nutritional properties as well as functional properties.

Ceamfibre is an all-natural food ingredient contributing to clean label products. Moreover, the ingredient is derived from a non-allergen, non-GMO and gluten free source.

In October, UK egg sales increased nine per cent year on year, accounting for an extra 40 million eggs sold. More than 12.5 billion eggs are used in the UK every year, the highest for almost three decades.

The rise in demand is being attributed to celebrities and health experts who recommend eggs as part of a healthy diet. Health conscious consumers are purchasing more eggs as a protein alternative to red meat.

Gareth said: “Eggs can be used as a hidden ingredient in every day food items and as a result consumers could see the cost of their household staples increase amid the continuing price rises. Ceamfibre is a cost effective concept which will continue to fulfil consumers’ needs by reducing fat and cholesterol and improving quality of the end product.”

“Demand for eggs is expected to continue to rise throughout 2017, however thanks to our suppliers we are able to support food manufacturers with an alternative. Ceamfibre allows food processors to create a cost effective product without reducing consumer’s acceptability.”

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Business News

Ingredients consolidation: Appetite for adjacent and natural expansion still strong, says M&A practitioner

13 Feb 2019 --- M&A activity in adjacent non-traditional areas, as well as forays into natural raw materials are set to continue to top the food ingredients mergers scene, should favorable market dynamics remain. This is according to Tim Larsen, Managing Director in Houlihan Lokey’s Consumer, Food & Retail Group, who notes that a new world exists where every plant or botanical is a potential source of taste nutrition and function.

Business News

The finishing touch for cultured meat? Spanish start-up scores in fat replication

12 Feb 2019 --- Creating cell cultured meat with a fat-like mouthfeel could be much closer than previously thought with Spanish-based start-up Cubiq Foods being the first European producer of cell-based fat for a healthy and sustainable diet. Cubiq will develop and commercialize cell-based fat of animal origin to enhance the flavor of food, to enrich it with essential fatty acids (omega 3) and to help reduce the use of trans fats and palm oil.

Packaging & Technology News

50 days till Brexit: Labeling guidance revealed as “no-deal” cliff-edge imminent

07 Feb 2019 --- With just 50 days to go until the UK crashes out of the EU, there is still no sign of a deal. A hard Brexit is looking increasingly likely, and the British Government is issuing guidance on food and drink labeling in the event of a no-deal scenario, claiming that preparing for “every eventuality” is the responsible thing to do. In the event of a no-deal, food businesses will have a 21-month transition period for the most significant changes to food labels – which include not using EU logos, emblems and making sure origin labels are correct. But there are some technical changes to labels that will be required from day one.

Food Ingredients News

Plant-based egg alternatives: JUST builds European network with PHW and Eurovo

07 Feb 2019 --- US plant-based foods company JUST Inc. (JUST) is collaborating with German poultry business PHW Group (PHW) to accelerate the adoption of its plant-based egg substitute (marketed in the US as “JUST Egg”) to consumers in Europe. This follows a previously announced manufacturing and distribution agreement with Eurovo Group (Eurovo).

Food Ingredients News

Nestlé discloses soy, meat, vanilla and hazelnut suppliers to accelerate transparency

04 Feb 2019 --- Nestlé is accelerating its journey towards reaching full supply chain transparency by disclosing the list of its suppliers alongside a variety of data on its 15 priority commodities. These commodities cover 95 percent of the company’s annual sourcing of raw materials. This is reportedly the first disclosure of its kind in the industry and comes at a time when global consumers demand to know exactly what is in their food and where it comes from.

More Articles