Manage your costs when you go free range
Consumers are becoming more aware of animal welfare, which means many find products based on free-range eggs more appealing when shopping for groceries. As a result, key bakery producers and retailers are moving towards more expensive solutions based on free-range eggs. Using Nutrilac®, you can smooth over this extra expense by replacing 50% of the egg white. This enables you to optimise your brand profile by focusing on free-range eggs without compromising the texture, taste or moistness of your cakes – all with minimum impact on production costs.
- Egg-white and whole-egg replacement
- Optimised brand profile
- Appealing texture
- Long-lasting moistness
- Easy handling