Many bakers have yet to realise just how powerful whey protein-based solutions have become for solving, enabling or controlling:
• Air incorporation
• Egg reduction
• Protein enrichment
• Gluten-free options
• Calcium enrichment
Simply put, whey proteins offer the next best thing to eggs, sharing a similar molecular structure, but providing better water-binding capacity. This is why they make successful egg substitutes.
While whey proteins aren’t yet widely used in baking circles, they are already one of the best-kept secrets of a number of leading industrial bakers around the world.
One ingredients supplier has turned the promise of whey protein solutions for baking into a special area of expertise: Arla Foods Ingredients. We’ve discovered how to unlock the full potential of proteins extracted from whey to answer a wide variety of baking needs – and we combine our cost-competitive ingredients with impressive technical know-how and a world-class application centre.
Our innovative Nutrilac® range offers many high-quality solutions derived from natural milk proteins with specific effects on, for example, water-binding or texture.
Our application facilities have the equipment and expertise to engineer innovative solutions that can make a world of difference to your products without changing your production setup. Working closely with you, we’re specialists in testing and fine-tuning new cake recipes quickly and thoroughly, lowering your costs and drastically shortening time to market.
Strengthen your brand
Nutrilac® functional milk proteins bring extra appeal to your bakery line – maintaining and even improving the quality of your products throughout their shelf life and helping to strengthen your brand.