Still putting all your eggs in one basket? Nutrilac® keeps you covered
Wouldn't it be great if you could minimise risks and gain control over the cost and quality of your cake brand? This is actually possible – by replacing 50% of the eggs in your cake recipe with Nutrilac® whey proteins.
Our egg replacement range can give you significant business advantages:
- Better control of raw material costs
- Improved fresh-keeping quality over time
- Stable processing = potential for reduced waste
Sensory evaluations show that Nutrilac® also delivers quality improvements like fresher feel and moister cakes.
Watch the video and download our white paper to learn more.
Calculate your savings
Try our Nutrilac® egg replacement calculator and find out what you can save by taking back control.