CHICAGO – Food and beverage companies are facing rising costs for butter, cocoa, and eggs – and that was a major focus at the recent IFT FIRST 2024 expo.
The latest outbreak of the highly pathogenic avian influenza has spread from poultry birds into dairy cattle. In addition to impacting production and prices for eggs, the H5N1 bird flu virus is contributing to higher prices for butter.
Meanwhile, cocoa production in west Africa, which accounts for the majority of global cocoa supplies, is below estimates.
As a result of those issues, exhibitors at IFT FIRST offered a range of solutions to reduce costs in the short-term and future-proof supply chains in the long-term.
Butter Substitutes
In Chicago, Bunge launched Beleaf PlantBetter in North America following its European launch in 2023. Beleaf PlantBetter was created to deliver a lower cost-in-use compared to butter and “the same sensory excellence and processing ease as traditional dairy butter,” according to Aaron Buettner, president food solutions at Bunge, in a press release.
Beleaf PlantBetter is plant-based, non-palm and soy-free.
Cocoa Substitutes
Quadra touted “a 50% reduction level” for its Raspberry Rave Mini Cupcakes prototype made with a Cocoa Reduction Blend. The Cocoa Reduction Blend contains carob powder. Carob powder is produced by drying the sweet pulp inside the ripe pod of the carob tree, and then drying, roasting, and grinding into a powder.
Elsewhere, PROVA contends that companies can reduce their use of cocoa powder by up to 30% by using its line of Cocoa Enhancers. The PROVA Cocoa Enhancers are cocoa and chocolate flavors that are “stronger than traditional cocoa powder” with additional benefits of increasing moistness in baked goods, dissolving more easily in liquids.
Lucta, meanwhile, also cited up to 30% cocoa reduction for companies using its Luctaboost Cocoa Solution. The company stated that Luctaboost Cocoa enhances cocoa flavor and produces mouthfeel improvement.
Egg Replacements
Among the companies on-site in Chicago, dsm-firmenich used a clean label enzyme to enable up to 20% egg reduction in its Peach-Perfect Mini Muffin recipe. The company’s CakeZyme Smart is a Phospholipase that enables egg reduction and improves volume, cake crumb structure, and crumb softness.
Additionally, Revyve, a foodtech startup, launched its egg replacement ingredient by serving vegan brioche made with its yeast protein. The company transforms upcycled brewer’s yeast into a “unique combination of functional proteins and fibers” that acts as a clean, minimally processed plant-based egg white alternative.
Also of note, the EVERY Company created the world’s first commercialized egg proteins made without chickens using precision fermentation. Attendees in Chicago were able to sample EVERY EggWhite in donuts and meringues. The company utilizes a fermentation process using yeast (Komagataella phaffii) strains to make proteins found in eggs and has raised over $233 million from notable investors including AB InBev and Grupo Bimbo.
About the author: Virginia Lee is a food & beverages market researcher. She has advised companies on innovation and market entry opportunities in consumer packaged goods at Euromonitor International, Innova Market Insights, and Brightfield Group. Connect with Virginia on Instagram, TikTok, and X at @VirginiaALee.
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