Loryma, a brand of the Crespel & Deiters Group, has launched a stabilising compound designed to replace eggs and dairy in baked goods.
Called Lory® Stab, the ingredient is described as a “compound of natural, technically treated raw materials that ensures excellent dough stability and optimal baking results”. It can be used to replace eggs in a variety of products, including muffins, pound cakes, cake bases, waffles, American pancakes, and traditional European desserts such as Kaiserschmarrn.
Lory® Stab is said to ensure consistent quality, with no compromise on taste or texture compared to products made with eggs. It also has a neutral flavour profile, making it suitable for both sweet and savory applications. When used in muffins, the ingredient reportedly ensures a characteristic mushroom-shaped dome.
Addressing rising egg prices
Between January 2022 and January 2023, egg prices in the EU increased by an average of 30%, driven by supply chain issues and increased production costs. Since then, prices have continued to rise, a problem exacerbated by avian flu outbreaks.
Lory® Stab is said to be a cost-effective alternative to eggs, helping to alleviate pressures faced by businesses due to fluctuating egg prices. The ingredient also has an extended shelf life, helping to reduce waste, and contains less fat than comparable egg-based products.
Loryma is now preparing to exhibit a range of innovative wheat-based solutions for baked goods at the trade fair iba 2025, which takes place from May 18-22 in Düsseldorf, Germany.
“We are proud that Lory® Stab counters the current egg crisis and subsequent supply chain problems by providing a nutritionally sound, plant-based alternative,” said Norbert Klein, Head of Research & Development at Loryma. “Our future-proof solution addresses current consumer demand for top-quality, plant-based alternative products with optimal taste and texture. We also offer an expert consultancy service for manufacturers that includes formulation support and advice on production processes.”
