Discover your competitive advantage with whey
Whey-based solutions for the bakery industry
Functional whey proteins provide a powerful, clean-label way to improve bakery product quality – especially cakes – without changing your entire production setup.
Nutrilac® will define your baking
Use our Nutrilac® protein solutions to substitute eggs, enhance texture, air incorporation, moistness and freshness in your bakery products. We can also support your gluten-free production and need for protein or calcium enrichment.
Variolac will help optimise dairy solids
Replace costly milk solids with Variolac whey permeate and benefit from its plesant milky taste and excellent powder properties.
Whatever your goal, we’re here to help you every step of the way. We can provide fully equipped pilot plants and skilled application specialists who combine their food technology expertise with solid bakery backgrounds.
Solutions & functionalities
Our application centres
We run high-tech Application Centres in Argentina, China and Denmark. In Denmark, the centre is located right beside our head office.
Our highly flexible, small-scale equipment can be rapidly adjusted to simulate specific production processes. This means we can carry out fast and effective application trials, dramatically shortening the time to market of new products.
Often together with dedicated customers, the application centre makes it possible to test ingredients in final applications such as cheese, yogurt, beverages, protein bars, etc.
Product & market insights
Are whey solutions the best choice for your bakery brand?
Eggs are a traditional ingredient in most cake recipes. So how do you manage the cost and quality of your cake products when egg supplies wobble? In the Arla Foods Ingredients application centre, we test tailored whey-based solutions for egg replacement in cakes and other sweet bakery goods. The aim is to help you give your bakery products the indulgent taste and texture, good fresh-keeping properties and healthier profiles that satisfy consumers from diverse markets around the world.
Our bakery product and market insights share the results from our technical and sensory analyses and give an overview of the cost-in-use when you use our ingredients to replace some of the eggs in your recipes.
Get in touch with our expert
Beverage, Bars and Bakery