Publication date: Wednesday 15 April 2026
Editorial submissions deadline: Wednesday 1 April 2026
Editorial contact: amy.north@wrbm.com
What progress is bakery making towards the use of cage-free eggs? While some brands have only used free-range eggs from day one, others are on a journey to move to cage-free eggs in their supply chains. This feature will explore the reasons behind this and the implications it has on operations.
Key questions this feature will explore include:
- What do the various terms – cage-free, free-range etc – actually mean in practice?
- What progress is being made by bakery manufacturers to remove eggs from caged hens from their supply chains? What are the challenges faced on this journey?
- What progress is being made by bakery manufacturers to commit to better welfare eggs, such as those from free-range sources? What are the challenges faced on this journey?
- What difference does the welfare have on the cost of eggs as an ingredient?
- What are the drivers behind these changes? For example, pressure from retailers or consumers? Voluntary commitments? Etc
- Are consumers willing to pay more for higher welfare ingredients?
- How much visibility is there in the supply chain around this issue? What can be done to improve it?
- How are these commitments being communicated to consumers?
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