Loryma launches egg replacement for baked goods amid ongoing supply crisis

As rising egg prices and supply shortages continue to challenge the global food industry, Germany-based ingredients specialist Loryma has launched a plant-based alternative designed to replace eggs and dairy in baked goods without compromising on performance or flavor.

Egg prices have surged sharply due to the continued impact of avian influenza, with the US market seeing a 41% increase and European prices rising by approximately 22% year-on-year, according to the European Commission. These increases are causing supply chain disruption and pushing manufacturers to look for cost-effective and reliable alternatives.

Loryma, a brand under the Crespel & Deiters Group, has responded with Lory Stab, a stabilizing compound made from natural, technically treated raw materials. Developed for a wide range of baked applications, it provides the structure and texture typically delivered by eggs, while also offering extended shelf life and nutritional benefits.

The ingredient is suitable for muffins, pound cakes, cake bases, waffles, and American pancakes, as well as traditional European desserts such as Kaiserschmarrn. In muffin production, Lory Stab achieves the familiar dome-shaped rise consumers expect, contributing to product appeal. Thanks to its neutral flavor profile, it can be paired with a variety of other ingredients, allowing manufacturers to create both sweet and savory products with ease.

Norbert Klein, Head of Research & Development at Loryma, said the company’s goal was to provide an ingredient that not only addresses the current egg supply challenges but also meets growing demand for plant-based alternatives.

“We are proud that Lory Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” Klein said. “Our future-proof solution addresses current consumer demand for top-quality, plant-based alternative products with optimal taste and texture.”

Klein also noted that Loryma supports its customers with tailored consultancy services, including formulation advice and production support to help them integrate the ingredient into existing workflows.

Beyond replacing eggs in recipes, Lory Stab offers practical and economic advantages. Its longer shelf life, compared to traditional eggs and many other plant-based options, supports better inventory management and reduces waste. From a financial perspective, it helps manufacturers mitigate the impact of volatile egg prices by offering a stable-cost alternative that performs consistently across baking processes.

Additionally, Lory Stab contains less fat than many egg-based counterparts, supporting manufacturers looking to offer healthier products without sacrificing sensory quality.