The global food industry is facing a severe egg shortage due to avian influenza, which has driven up prices in the U.S.[2] by 41%. While in Europe, egg prices have soared by around 22% compared to last year, according to the European Commission, causing supply chain disruptions across the continent[3]. In response, Loryma, a brand of the Crespel & Deiters Group, has introduced a stabilising compound designed to replace eggs and dairy in baked goods. This innovative new solution offers manufacturers a cost-effective, high-quality alternative to eggs that doesn’t compromise on taste and texture. Thanks to its high functionality, the ingredient not only addresses current supply challenges but also provides multiple benefits for processing and an enhanced nutritional profile.
Lory® Stab is a compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results. It is suitable for a variety of plant-based baked goods traditionally prepared with baking powder, including muffins, pound cakes, cake bases, waffles, American pancakes and traditional European desserts such as Kaiserschmarrn. When used in muffin production, it ensures a characteristic mushroom-shaped dome for anticipated visual appeal. And, thanks to its neutral flavour profile, Lory® Stab can be easily combined with everyday baking ingredients and refined with additional flavour components, thus providing flexibility in the creation of both sweet and savoury applications.
Manufacturers can benefit from Loryma’s plant-based egg-replacement in a variety of ways, as it ensures consistent quality, authentic taste and texture when used as a substitute in traditional egg-based recipes for guaranteed consumer satisfaction. Additionally, it provides a cost-effective alternative to eggs, helping businesses to alleviate cost pressures in the wake of fluctuating egg prices. Another advantage is its extended shelf life, which surpasses that of many other plant-based products and so helps support waste reduction, and improved inventory management. Furthermore, with less fat than comparable egg-based products, Lory® Stab meets the growing demand for wholesome options without compromising on performance or flavour.
“We are proud that Lory® Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” explains Norbert Klein, Head of Research & Development at Loryma. “Our future-proof solution addresses current consumer demand for top-quality, plant-based alternative products with optimal taste and texture. We also offer an expert consultancy service for manufacturers that includes formulation support and advice on production processes.”
