Issue 47

Bakers can replace eggs and keep their clean labels

With supplies of eggs hit by the outbreak of avian flu in the USA, many bakers are on the lookout for egg replacers to maintain production and manage costs. But a key question they will be asking is: how can we replace eggs without compromising the clean label status of our products?

John Gelley, Sales Manager for the US at Arla Foods Ingredients, explains: “Eggs are popular with bakery companies because they’re highly functional, and consumers like them because they’re natural and familiar – a typical ‘kitchen cupboard’ ingredient in fact. As such, if you’re looking for a replacement for eggs – whether out of necessity or choice – it’s important to choose an egg replacement solution that performs just as well as eggs and which won’t force you to compromise on your commitment to clean labels.”

Arla Foods Ingredients supplies natural whey proteins, which are the perfect clean-label replacement for eggs in bakery applications, offering cost savings, price stability, security of supply and no reduction in product quality.

John continues: “Whey proteins are 100% natural and derived from cows’ milk. They can do everything eggs can do in bakery applications and, because they’re natural, companies can maintain clean label ingredient status for their baked goods. This is an important factor for today’s consumers, who prefer to buy products made from ingredients they recognize. This isn’t something that can be said for some other common egg replacers, such as starches and gums.”

Arla Foods Ingredients’ Nutrilac® whey protein egg replacers offer an unbeatable alternative to eggs in a range of products, including cakes, muffins, donuts, cookies, pastries and brownies. They are tailor-made to each application to guarantee the best results possible, and are always available in the volumes bakers need at a stable and cost-effective price.

Nutrilac® solutions produce bakery products with similar quality, taste and texture to those made with eggs. In some cases, they can produce a product with characteristics that are preferable to those made with eggs. In particular, cakes made with egg replacers stay moist and resilient giving a more elastic crumb structure to the final product.

Whey protein egg replacers from Arla Foods Ingredients are easy to use in production with no pre-blending or cooling required. They also offer a longer microbiological shelf life than eggs – up to 18 months stored at room temperature. Refrigeration is not required, which is an important advantage over both liquid and powder eggs because it reduces waste.

John added: “For more than 10 years now, Arla Foods Ingredients has continually developed and improved on its 100% natural Nutrilac® whey protein egg replacers. Not only do our proteins work, but we also provide the technical expertise to help our customers test them in their recipes and implement them in their own factories. With many satisfied customers already, we have global proof of concept.”