Delivering Purposeful Value Without Compromise
From hybrid meat to cocoa and egg reduction, IMCD can help you reduce cost while protecting taste, texture, and overall product quality. Explore our solutions.
Egg plays critical functional roles in culinary applications, from providing structure in baked goods to emulsifying creamy dressings.
In bakery, egg contributes to structure, aeration, moisture, texture, and emulsification.
Each year, around 14.5 billion eggs are consumed in the UK (British Egg Industry Council 2025), however, current price volatility and supply pressures mean food scientists and manufacturers increasingly need viable, affordable, and functional alternatives. According to DEFRA data, UK egg production has fluctuated in recent years, highlighting how sensitive supply can be and reinforcing why manufacturers are exploring more resilient ingredient strategies.
At the same time, growing demand for plant-based and allergen-friendly products is accelerating the need for high-quality, effective egg replacements without compromising performance.
Therefore, many brands are now turning to multi component systems that combine proteins, starches, fibres, and hydrocolloids to mimic the structural, emulsifying, and sensory attributes of egg in formulations such as cakes, cookies, waffles, and other baked goods.
Reduced and Zero-Egg Bakery Solutions
In today’s competitive bakery landscape, manufacturers need formulation strategies that balance cost, performance, and consistency.
Discover two technologies for egg reduction in bakery:
Explore our expertise
The IMCD Food & Nutrition team can support egg reduction, egg removal, and egg replacement in bakery applications. Depending on formulation, manufacturers can reduce egg content by up to 50%, and in some cases achieve fully egg-free systems, while maintaining whipping, aeration and texture.
Our UK Food & Nutrition Laboratory in Milton Keynes supports customer trials and scale-up to help improve cost efficiency, manage 'eggflation', and support more sustainable product development.
Working closely with customers, our technical team helps select, test and optimise the right egg-reduction approach for each application. Contact our Food & Nutrition technical team to explore ingredient technologies for reduced and egg-free bakery formulations.
Delivering Purposeful Value Without Compromise
From hybrid meat to cocoa and egg reduction, IMCD can help you reduce cost while protecting taste, texture, and overall product quality. Explore our solutions.