Kerry has released some research on the increasing prices of eggs and what that means for the bakery industry.

The National Egg Products School (NEPS), originally scheduled for September 15-17, 2020, at the University of Georgia, in Athens, has been postponed out of caution, due to the ongoing COVID-19 outbreak and the need for responsible social distancing.

Finally, a high quality, easy to prepare and low cost powdered plant-based egg substitute that can be used in almost any recipe calling for eggs has arrived. 

Milk, cheese and eggs are dietary staples. In the U.S., on average, we consume 36.6 pounds of cheese, 268 eggs and 18 gallons of milk per person each year, according to the USDA Economic Research Service. From 2014–16, the consumption of eggs grew 1.9 percent and the consumption of cheese grew almost 6.5 percent.

Egg supplies and prices are expected to regain their consistency this year, according to the American Egg Board.

Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.

Ingredion Inc. is helping food manufacturers overcome rising egg costs and reduce their reliance on eggs with a wide range of egg replacement ingredient solutions.

According to Glanbia Nutritionals, OptiSol 3000, an extension of its OptiSol range, provides a cost-effective alternative to eggs for numerous bakery applications.

Cargill offers multiple solutions to assist food manufacturers in replacing all the various egg types.