Kerry Offers Solution to Rising Egg Price Woes for European Confectionery Manufacturers
09 Feb 2017 --- The H5N8 strain of bird flu reached Europe in October 2016, and since then, it has been detected in at least 14 European countries. In parallel, more and more European consumers are looking to increase their protein intake and view eggs as an important source to provide this protein. In fact, the UK recorded the steepest rise in egg sales in November 2016, since World War II rationing ended in the 1950s.
Together, the bird flu outbreaks and rising consumer demand for protein have resulted in European egg prices increasing 16 percent since last November.
Speaking with FoodIngredientsFirst, Ian O’Loughlin, Kerry’s Global Lead for Functional Proteins explains the need for protein. “The protein trend has expanded beyond animal sources (meat, eggs and dairy) to include more plant sources for reasons such as health and wellness, food safety concerns, ethics (veganism), environmental sustainability concerns as well as the rise of allergies and increased demand for 'free from' foods.”
“This fragmentation of consumers’ dietary preferences and shift towards flexitarian diets has seen an increase in the number of foods and beverages carrying the vegan claim. However, this is not encroaching on the popularity of eggs, which are viewed as clean, simple, natural and high quality and increasingly appealing to consumers avoiding soy, lactose or who have a preference for paleo friendly foods. In fact protein consumption from animal sources, including eggs, has actually increased. The US animal protein market grew by 5% last year - the fastest increase in 40 years,” he claims.
This price and supply volatility represents a major headache for food and beverage manufacturers, who use eggs as a key ingredient, particularly in the confectionery, bakery and beverage categories.
“At Kerry, we’ve seen a 12% increase in egg albumin powder prices in the last six months, rising from €6/kg in July 2016 to €6.70/kg in January 2017. We’re not quite at the same prices as this time last year, when they were still falling from the peak of the bird flu outbreak during the summer of 2015, where they reached highs of over €14/kg,” O’Loughlin says.
Kerry’s range of natural and great tasting functional protein hydroylsates are widely valued for replacing the aerating 
properties of egg albumin in a very cost effective way. Made from both dairy and vegetable sources, Hyfoama exhibits exceptionally consistent whipping performance and removes the risk of fluctuating egg prices. It is also used at a lower inclusion rate than egg white, which means that a significant reduction (~15-25%) in the “cost in use” versus egg albumen can be achieved depending on usage levels and product application.
“Hyfoama can be used in marshmallow (both traditional and grained), nougat (traditional and count-line), jellies as well as more regional products such as birds milk,” notes O’Loughlin. “It can also be used in bakery and beverages. It supports gelatin replacement, vegetarian and allergen-free claims across all these applications, which are growing trends in the sugar confectionery market.”
Kerry has over 60 years’ experience of aerating confectionery and is a market leader for protein hydrolysates.
by Elizabeth Kenward
