Don't Compromise Final Product Quality with our Innovative Egg Reduction Enzyme Solution.
Eggs do a lot of heavy lifting in bakery applications, delivering vital functionality but at what cost?
Complete the form to unlock your infographic and discover how Kerry’s Biobake™ EgR solution has proven cost savings, credibility and can match final product sensory characteristics of a full egg recipe.
Biobake™ EgR is an enzyme technology aimed at significantly reducing egg content in baked goods with benefits for your product, process, and the planet.
Eggs do a lot of heavy lifting in bakery applications, delivering vital functionality but at what cost?
Complete the form to unlock your infographic and discover how Kerry’s Biobake™ EgR solution has proven cost savings, credibility and can match final product sensory characteristics of a full egg recipe.
Biobake™ EgR is an enzyme technology aimed at significantly reducing egg content in baked goods with benefits for your product, process, and the planet.
Biobake™ EgR is the reliable, cost-effective solution that has:
When you choose Kerry you have a partner by your side, we work tirelessly to ensure our solutions can be seamlessly added into your unique manufacturing processes!
- Proven to be more cost effective than eggs
- Consistent price
- No difference in final product quality
- A natural, clean label declaration
When you choose Kerry you have a partner by your side, we work tirelessly to ensure our solutions can be seamlessly added into your unique manufacturing processes!
Access our Trial Data
