Controlling costs and quality with egg substitutes for cakes

We have developed a range of Nutrilac® whey proteins with similar functional properties to egg in cake. Due to the more stable price of whey, partial egg replacement with Nutrilac® can limit the impact of volatile egg prices on bakers’ overall costs. The question is: what does that mean for cake quality? This white paper aims to answer that question by describing the effect on performance when Nutrilac® is used to replace 50% of the egg in a pound cake recipe.