This week, we’re diving back into eggs because prices they’re forcing bakeries and food manufacturers to rethink everything. With no quick fix in sight, brands are scrambling for new suppliers, reformulation strategies, and alternative ingredients.
Meanwhile, Oolie is making a bold move with egg-based yogurts and dips, flipping the dairy-free category on its head.
On the beverage side, BevNET’s New Beverage Showdown is back, and you already know I won’t be missing it. Some of the biggest brands in the space got their start here, and I can’t wait to see who takes the stage next.
And let’s talk reformulation—natural colors sound great until you actually start using them. With regulations cracking down, brands are scrambling to make the switch, but supply chain issues and functionality challenges are making it a long, expensive process.
Finally, in this week’s podcast pick, Yaza’s journey into Whole Foods nationwide is proof that the right co-manufacturer can make or break a brand. Most co-mans would’ve dropped them after multiple failed test runs, but theirs stuck with them through six rounds of reformulation—and now they’re thriving.
Let’s get into it.
Eggflation is Here: How Bakeries & Manufacturers Can Stay Ahead
If you’re in baking or food manufacturing, you’ve felt it: egg prices are out of control.
They’ve jumped 187% since early 2024, and there’s no quick fix. Between avian flu, supply chain breakdowns, and policy shifts, manufacturers are stuck either paying more, reformulating, or rethinking supply chains altogether.
As a former pastry chef, I know that eggs are the backbone of structure, texture, and consistency. You can’t just pull them out without consequences. Reformulation is tricky, especially when it comes to large-scale production, and alternative ingredients don’t always behave the same way.
It’s not just bakeries feeling the squeeze. Brands are struggling, too–contract negotiations, cost projections, and product consistency are all at risk when egg prices won’t hold steady.
That’s why we’ve partnered with a leading egg supplier from Turkey who can provide both natural eggs and pasteurized liquid eggs, giving brands more flexibility. Because in a market this volatile, having the right supply or even just an alternative partner who can be there when you need most matters more than ever.
Eggflation isn’t going away anytime soon. If your business needs a more stable egg supply, let’s talk.
Oolie is Flipping the Script on Dips & Yogurts, With Eggs?
The dairy-free space has been booming, but Oolie is taking a completely different approach: using eggs as the foundation for high-protein, ultra-creamy dips and yogurts.
While most non-dairy brands rely on nuts, soy, or oats, Oolie’s products contain one whole egg per serving but without the “eggy” taste according to the brand itself. That means more protein, fewer ingredients, and a texture that beats plant-based alternatives.
Their lineup includes five dip flavors (Yellow Curry, Garlic Herb, Mediterranean Tomato, Spicy Pepper, and Red Beet Bliss) and four yogurts (Vanilla, Key Lime, Berry Blend, and Banana Cream). And with 152 million Americans lactose intolerant, the demand for better dairy-free options is only growing.
Oolie is making its debut at Expo West (Booth #8708), and early retail adoption is already underway. Could this be the next evolution of non-dairy? Not sure, I would try it tho.
BevNET’s New Beverage Showdown is Back And I’m Not Missing It
If you know me, you know I’m a huge fan of BevNET & NOSH and their team. I haven’t missed a single BevNET Showdown in the last three years, and I’m not about to start now.
The New Beverage Showdown is where early-stage beverage brands battle it out in front of industry experts, investors, and retailers. Poppi, Liquid Death, Health-Ade, and Hoplark all got their start here, and now it’s time for a new wave of brands to take the stage.
This year’s competition goes down at BevNET Live on June 12-13 in NYC, with 12 brands pitching in the semi-finals, but only six will make it to the final round. The winner gets a $10,000 ad package and a major credibility boost.
Applications are open until May 3, 2025. If you’ve got a beverage brand ready to make waves, now’s the time.
More details here: BevNET New Beverage Showdown.
Switching to Natural Colors? It’s Not as Simple as It Sounds
Replacing synthetic colors with natural alternatives seems easy. Until you actually do it. With California’s 2027 bans on Red 3, Yellow 5 & 6, Blue 1 & 2, and more, plus growing FDA scrutiny on artificial dyes, food and beverage brands are under real pressure to reformulate.
But natural colors don’t behave the same way. They fade faster, react to pH levels, and don’t always match the bold, artificial hues consumers expect. A slight color shift can make people think the flavor has changed, even if it hasn’t.
Then there’s the supply chain challenge. Unlike synthetic dyes, natural colors come from crops, which means harvest conditions, seasonality, and perishability all affect pricing and availability. If a brand hasn’t secured a steady source, reformulation deadlines could become impossible to meet.
This is actually what led us to partner with gummy and hard candy manufacturers in Turkey. One of the biggest retailers in the U.S. needed natural-colored and flavored gummies and candies for a private label project. Before we had even launched, we connected them with two top manufacturers who could deliver at scale. That experience showed us firsthand just how much companies are struggling to make this shift and how critical it is to have the right supply and production partners in place before deadlines hit.
Some brands or retailers will wait until the last minute to reformulate. Others are already securing reliable suppliers, testing new formulations, and making sure their products meet both regulatory and consumer expectations.
Ones that make the shift early will have more time to refine their formulations and secure reliable co-manufacturers and supply chains, eventually avoiding last-minute challenges.
Podcast of the Week: Yaza Labneh & The Co-Man That Believed
Getting into Whole Foods nationwide is a dream for most brands. Doing it just weeks after launching? That’s a whole different challenge.
Yaza’s Lebanese-style labneh isn’t like Turkish labneh. It’s probiotic because it skips the second cook, keeping all the good bacteria intact. Sounds great, right? Except they had to reformulate six times to get it right at scale.
Normally, a co-manufacturer would’ve called it quits. If they’re not an investor in the brand, they’re not going to waste time on failed test runs. But Yaza’s co-man believed in the product and stuck with them. Six tries later, they nailed it. And looking at where Yaza is today, that bet paid off.
It’s a great listen, especially if you know how make-or-break a co-man relationship can be.
And if you follow me on Instagram, you already know I’m Taste Radio’s #1 fan. Just ask Spotify how many minutes I’ve racked up this year.
Listen here: Taste Radio – Yaza’s Story
That’s It for This Week
Egg prices keep climbing, and brands are running out of easy solutions. Meanwhile, Oolie is flipping the dairy-free space on its head, and BevNET’s showdown is about to put the next generation of beverage brands on the map. Reformulation struggles aren’t slowing down either—whether it’s swapping out artificial colors or dialing in the right formulation for scale, brands that figure it out early will have the edge.
One thing is clear: CPG isn’t slowing down, and neither should you. The brands that anticipate what’s next—and act on it—are the ones that win.
Got thoughts? Questions? Just hit reply. I’d love to hear what’s on your mind.
And if you’re looking for the right co-manufacturer or supplier to bring your next big idea to life—or just need a backup plan—Chapter Foods has you covered. We connect brands with vetted partners who deliver on quality, efficiency, and innovation. Let’s build something great. Reach out anytime.
Until next time, stay sharp and keep looking ahead.
Can Koyuncu, Co-Founder & CMO