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 textureair 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.

Discover your competitive advantage with whey

Solutions & functionalities

Solutions & functionalities

Bakery categories

Product & market insights

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.

Are whey solutions the best choice for your bakery brand?

Get in touch with our expert

Lene Hald Pedersen
Lene Hald Pedersen Senior Category Manager
Beverage, Bars and Bakery
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