Would you like less egg dependency supporting cage-free?
This is now possible with Nutrilac® from Arla Foods Ingredients. It’s a price-stable egg replacement with similar properties to egg. In fact, sensory evaluation show that Nutrilac® delivers a number of quality improvements. Cakes keep a moister, fresher feel during shelf life and the crumb is less fragile and more resilient. There are several processing advantages too. Now baking high-quality cakes with less egg is not only possible, it’s also a business proposition that consumers will enjoy.
- Less egg dependency supporting transition to cage free
- Higher food safety (pathogenic-free)
- Natural ingredients
- High quality whey proteins
- Extended shelf life compared to fresh eggs
- Risk management (fluctuations in egg prices, supply security)
- Ambient transportation – no need for cooling
- Less storage space needed
- No refrigeration needed
If you think egg prices are hard to handle, a Nutrilac® solution will put you in control of the cost and quality of your cake brand.
Eggs are such a traditional ingredient in many cake recipes that it can be hard to imagine baking without them. But a long history of fluctuating prices and, more recently, a series of supply crises are increasingly making eggs a target for replacement.
The challenge for bakers is how to control the cost and quality of their cake products while pleasing the many consumers who still regard eggs as a natural and desirable ingredient.
Bake great cakesVideo2:40
Watch the video to learn more about how you can use Nutrilac® egg replacement solutions in your cake products.
A well-documented egg substitute
At Arla Foods Ingredients, we have used our knowledge of whey protein functionality to develop a range of Nutrilac® solutions for 50% egg replacement in cake.
Our goal was to develop a price-stable egg substitute with similar properties to egg. In fact, sensory evaluations show that Nutrilac® delivers a number of quality improvements. Cakes keep a moister, fresher feel during shelf life, and the crumb is less fragile and more resilient. There are several processing advantages too.
Great news for your business
Since the arrival of Nutrilac®, baking high-quality cakes with less eggs is not only possible. It’s also a good business proposition.
With Nutrilac®, you can simply bake a better cake, with the indulgent taste and texture that consumers love.