Egg replacement
Our broad egg replacement expertise is unrivalled on the bakery ingredient market. In other words, we can meet all your needs, whether you are looking to replace part or all of the egg in your recipe. Whatever your preference, we can guarantee you a reduction in raw material costs.
We replace egg directly with our NUTRILAC® functional milk proteins. Ease of use is combined with a series of other benefits, including a long microbiological shelf life when stored at room temperature – both important advantages over liquid and powder egg.
Our solutions are proven to make bakery products at least as delectable as egg-based recipes. Trials suggest our solutions may even improve the fresh-keeping quality of cakes – potential that we are in the process of documenting.
SMP / NFDM replacement
Egg free concepts