Supplier of whey ingredients to the bakery industry | Arla Foods Ingredients
Bakery

Free-range

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.

Benefits

  • Egg-white and whole-egg replacement
  • Optimised brand profile
  • Appealing texture
  • Long-lasting moistness
  • Easy handling