From 2nd to 4th of March Arla Foods Ingredients Bakery unit will be participating in the ASB (American Society of Bakers) bakery Conference in Chicago, IL USA.

Currently the Egg prices are at a historic high level in the US (close to USD 3,0/kg for liquid whole eggs) and the trend is still upwards. This means that egg replacement is now almost a must for bakery producers in this market and we are experiencing a significant growth of the interest in our solutions for these applications.

The ASB conference is a very technical conference concentrating on sharing information and new technology between bakers and their suppliers. We have been participating in this event over the past 2 years and we learned that this is a very interesting entry point, into this otherwise very tightly knit society. At the conference this year we will be challenging participant to pick out the egg version vs. our egg free in a couple of different baked products. This will also be the first time we will be displaying one of our newest developments - A protein rich baked snack containing up to 45 % protein.