Corbion targets avian flu woes with bakery egg replacer

By Hal Conick

- Last updated on GMT

The egg replacers cost around half the price of whole eggs, a Corbion scientists says
The egg replacers cost around half the price of whole eggs, a Corbion scientists says

Related tags: Baked goods, Baking, Baker, Bakery

Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the US avian flu outbreak. 

The Function Plus 200 can replace as much as 100% of powdered eggs in baked goods, and Function Plus 100 can replace anywhere from 50% to 75% of powdered whole eggs. The replacers can be used in a range of baked goods including muffins, brownies and high-ratio cake systems.

Kathy Sargent, manager of sweet goods at Corbion, said these products had been specifically to help address the current concerns across the bakery industry.

“We understand our customers’ concerns about the egg shortage and its impact on both the availability and affordability of eggs and egg products​,” she told

Both ingredients, she said, would help lower the cost to create and sell baked goods, and hopefully also reduce end costs for consumers.

The necessity of egg replacement

Eric Spelger, a scientist with Corbion, said depending on the area of the US, the cost of eggs may have increased three-to-four times.

eggs egg shells ingredient baking

According to the US Bureau of Labor, the price of eggs in the US rose 30% from May to June; the same dozen eggs that would have cost $1.96 in May cost $2.57 in June.

“Corbion Caravan has learned that the bird flu may cause shortages and high egg prices for a couple of years,”​ he said. “Sales people have heard that some bakers are raising prices to compensate for higher egg costs.”

Spelger said the replacers cost around 50% of the price of whole eggs and had “good resiliency”​ in texture terms. He said the ingredients also improved moisture and flavors in baked goods, leading to a perception of a fresher product throughout shelf life.

Will warm weather be the end?

white hens close-up

Egg replacement solutions will likely have to hold steady for a while if bakers are looking to skirt the increase in the cost of eggs. In June, sister site spoke with Cory Martin, director of government relations for the American Bakers Association, who said the crisis was “far from over"​.

But he added that once warmer sets in, the hope was that there would be time for the virus to die, giving American government and farmers a chance to fix it. 

Related topics: Ingredients, Cakes & Pastries

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