How to offset rising costs for industrial cake producers?

Eggs serve several critical functions in baking:

1. Cohesiveness and Resilience: Egg whites add cohesiveness and resilience to baked goods, acting as a natural leavening agent.
2. Structure and Moistness: Whole eggs provide structure and moistness to cakes and other baked items.
3. Emulsification, Volume, and Color: Egg yolks contribute to emulsification, volume, and color, enhancing the overall appeal of the final product.

Given these roles, replacing 100% of the eggs in a recipe can be challenging, as it impacts both performance and the ingredient statement of the product.

There are several options available for replacing eggs in baked goods such as cakes, pancakes, waffles, and cookies. These include:

1. Enzymes: Enzymes can mimic some of the functionalities of eggs, making them a viable option for partial egg replacement.
2. Proteins: Proteins allow for a higher percentage of egg replacement but can dry out the cake and necessitate a label change.
3. Apple Sauce: Popular among home bakers, applesauce can make cakes denser and requires adjustments in baking powder to maintain lift. For industrial bakers, apple sauce can be create challenges in terms of storage and recipe adjustments.
4. Flax: Another popular vegan-friendly alternative, flax can also impact the texture and moisture of the final product. Flax might be tougher to source at an industrial scale and, due to  its high fiber content, might contribute to intestinal blockage and constipation.
5. Cake gels: are typically made from a combination of emulsifiers and stabilizers. Commonly used in cakes, emulsifiers can be expensive and are often avoided by consumers seeking cleaner labels. The main ingredients in cake gels often include:
   1. Mono- and Diglycerides: These emulsifiers help blend water and oil, improving the texture and volume of the cake.
   2. Polyglycerol Esters of Fatty Acids: These emulsifiers enhance the stability and aeration of the batter.
   3. Propylene Glycol Monoesters: These help maintain the consistency and quality of the cake gel over time.
   4. Water: Acts as a base for the gel.
   5. Glycerin: Helps retain moisture and improve the texture of the final product.

Each of these options has its pros and cons, and the choice of egg replacer will depend on the specific requirements of the recipe and the desired outcome.

Eggs play a vital role in the performance of baked goods. Replacing eggs entirely can affect the texture, structure, and overall quality of the product. For example, while proteins can replace a significant portion of eggs, they tend to dry out the cake, requiring additional adjustments to the recipe. Similarly, applesauce adds moisture but can make the cake denser, necessitating the addition of extra baking powder.

Professional bakers are often reluctant to change their processes, recipes, or packaging. They seek flexibility in optimizing costs without compromising on the quality or labeling of their products. This is where enzyme-based egg reduction alternatives come into play.

Enzymes offer a promising solution for reducing the amount of eggs needed in baking. While they cannot completely replace eggs without impacting performance, they can effectively reduce the egg content by up to 15%. This reduction allows for significant cost savings and does not require a labeling change, providing bakers with the ultimate flexibility.

Benefits of Enzyme-Based Egg Reduction Alternatives:

1. Cost Reduction: By reducing the amount of eggs needed in a recipe, bakers can achieve significant cost savings.
2. Maintained Performance: Enzymes can replicate some of the functionalities of eggs, ensuring that the quality of the baked goods is not compromised.
3. No Label Change: Unlike other egg replacers that may require a change in the ingredient statement, enzyme-based alternatives do not necessitate any labeling adjustments since they get denatured during the baking process and are thus considered a processing aid.
4. Consumer-Friendly: Enzymes are a clean-label ingredient, making them appealing to consumers who are increasingly seeking products with fewer additives and preservatives.
5. Enhanced Freshness: Using an enzyme-based partial egg replacement not only allows for cost reduction but also contributes to the freshness of the baked goods, ensuring they stay moist and appealing for longer periods.

Enzyme-based egg reduction alternatives can be used in a variety of baked goods, including cakes, cookies, pancakes, waffles, and cake donuts. Here are some practical tips for incorporating these alternatives into your baking process:

1. Cakes: When using enzyme-based egg replacers in cakes, it is essential to adjust the recipe to maintain the desired texture and structure. This may involve tweaking the amounts of other ingredients, such as flour and baking powder, to achieve the perfect balance.
2. Cookies: Enzymes can help maintain the cohesiveness and resilience of cookies, ensuring they have the right texture and chewiness.
3. Pancakes and Waffles: Enzyme-based egg replacers can be used to maintain the fluffiness and lightness of pancakes and waffles, providing a delicious and cost-effective alternative to traditional eggs.
4. Cake Donuts: This is especially relevant to scratch producers of cake donuts, who use egg yolks. Enzyme-based improvers can effectively replace egg yolks, maintaining the desired texture and flavor while reducing costs.

Egg reduction in baking is a complex challenge that requires careful consideration of performance, cost, and labeling impacts. Enzyme-based products like Acti Egg Reduction offer a viable solution for commercial bakers looking to optimize costs without compromising on quality. By reducing the amount of eggs needed in a recipe, bakers can achieve significant cost savings while maintaining the desired texture, structure, and overall appeal of their baked goods.

Calculate how much you can save here.

Nicole's journey at Puratos began as a Global Graduate Trainee following her graduation from Rutgers University–New Brunswick with a B.S. in Food Science. Outside of work, Nicole enjoys NYT’s Wordle (and has successfully Wordled in 1!), exploring new cuisines through travel, honing her culinary skills through cooking and baking, and spending quality time with family and friends.