16 Feb 2017 --- Cornelius Group is urging food manufacturers not to panic and seek alternatives over the continuing increase in egg prices and fall in supplies.
Wholesale prices of eggs in the UK have increased by around 5.8 per cent in the last two months of 2016 and by 16 per cent across the rest of the EU, according to commodities analysts at Mintec. The price rise is being attributed to recent bird flu outbreaks and rising consumer demand.
An expected fall in supplies has prompted an increase in demand as buyers try to secure volumes early, potentially posing major issues for food processors.
However Gareth Clark, sales manager for Bakery at Cornelius, said: “There are alternative products available to food manufacturers who use eggs in their products – for example the bakery sector. There are egg replacement ingredients on the market which can be used as a substitute and which can be healthier and just as nutritional, whilst having no impact on the taste quality of the final product.”
Cornelius distributes Ceamfibre which is a natural fiber ingredient, derived from citrus peel that can be used as a partial egg and fat replacement ingredient. Ceamfibre has beneficial effects on food nutritional properties as well as functional properties.
Ceamfibre is an all-natural food ingredient contributing to clean label products. Moreover, the ingredient is derived from a non-allergen, non-GMO and gluten free source.
In October, UK egg sales increased nine per cent year on year, accounting for an extra 40 million eggs sold. More than 12.5 billion eggs are used in the UK every year, the highest for almost three decades.
The rise in demand is being attributed to celebrities and health experts who recommend eggs as part of a healthy diet. Health conscious consumers are purchasing more eggs as a protein alternative to red meat.
Gareth said: “Eggs can be used as a hidden ingredient in every day food items and as a result consumers could see the cost of their household staples increase amid the continuing price rises. Ceamfibre is a cost effective concept which will continue to fulfil consumers’ needs by reducing fat and cholesterol and improving quality of the end product.”
“Demand for eggs is expected to continue to rise throughout 2017, however thanks to our suppliers we are able to support food manufacturers with an alternative. Ceamfibre allows food processors to create a cost effective product without reducing consumer’s acceptability.”
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