Scroll Top
bbi-2022-06-How to make egg reduction a ‘piece of cake’

Soaring egg prices are causing industrial cake manufacturers to rethink their choice of emulsifier. Palsgaard® SA products aim at both reducing costs and achieving consistently high performance.

Eggs have been used in cakes for thousands of years. As well as providing stability, structure, aeration, moisture and emulsification, they improve mouthfeel, color and taste. However, these benefits come at a rising price. In addition to the inflationary pressures affecting the whole food industry, egg costs have soared because of bird flu, demand for free range, and high grain costs. In March 2022, wholesale prices in the US reached their second-highest level ever, up nearly 200% from 2021. In some European countries, they are expected to triple.