Improved egg replacement solutions cut costs in the bakery fast
Expensive eggs in bakery recipes can be exchanged with a new generation of cost-saving alternatives from the Arla Foods Ingredients bakery lab achieving a high quality bake at a lower than ever dose.
The improved solutions ensure at least 50% of the egg can be safely and smoothly replaced in a wide variety of bakery applications. In addition, the skilled bakery team offers strong application support to bakers wishing to substitute a much higher percentage of the eggs right up to 100% in, for example, cakes, cookies and meringues.
With extensive bakery knowledge and a test bakery at hand, the team is able to prepare recipe suggestions for the very first visit to the customer’s plant.
Because our customers typically run a very tight production programme, they are pressed for time to incorporate new solutions that cut costs while maintaining or improving their product quality, says bakery technical manager Kim Jensen.

Our new generation systems are designed to overcome these time pressures. Today they are easier than ever to incorporate in existing recipes and processing lines, often providing the required final product quality without any adjustments.
In addition to cutting raw material costs, the functional milk proteins are easy to handle, have a long microbiological shelf life and can be stored at room temperature - important advantages over liquid and powder egg.
Arla Foods Ingredients has worked intensively with egg replacement in cakes and cookies over a number of years. The improved solutions are just the latest breakthrough in the ongoing development programme.