Egg replacement - Bakery
Product description
Would you like less egg dependency supporting cage-free? This is now possible with Nutrilac® from Arla Foods Ingredients. It’s a price-stable egg replacement with similar properties to egg. In fact, sensory evaluation show that Nutrilac® delivers a number of quality improvements. Cakes keep a moister, fresher feel during shelf life and the crumb is less fragile and more resilient. There are several processing advantages too. Now baking high-quality cakes with less egg is not only possible, it’s also a business proposition that consumers will enjoy.
Benefits
Less egg dependency supporting transition to cage free Higher food safety (pathogenic-free) Natural ingredients High quality whey proteinsExtended shelf life compared to fresh eggsRisk management (fluctuations in egg prices, supply security)Cost savings
Ambient transportation – no need for coolingLess storage space neededNo refrigeration needed
Price-stable egg substitute
If you think egg prices are hard to handle, a Nutrilac® solution will put you in control of the cost and quality of your cake brand.
Eggs are such a traditional ingredient in many cake recipes that it can be hard to imagine baking without them. But a long history of fluctuating prices and, more recently, a series of supply crises are increasingly making eggs a target for replacement.
The challenge for bakers is how to control the cost and quality of their cake products while pleasing the many consumers who still regard eggs as a natural and desirable ingredient.
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Benefits
Less egg dependency supporting transition to cage free Higher food safety (pathogenic-free) Natural ingredients High quality whey proteinsExtended shelf life compared to fresh eggsRisk management (fluctuations in egg prices, supply security)Cost savings
Ambient transportation – no need for coolingLess storage space neededNo refrigeration needed
Price-stable egg substitute
If you think egg prices are hard to handle, a Nutrilac® solution will put you in control of the cost and quality of your cake brand.
Eggs are such a traditional ingredient in many cake recipes that it can be hard to imagine baking without them. But a long history of fluctuating prices and, more recently, a series of supply crises are increasingly making eggs a target for replacement.
The challenge for bakers is how to control the cost and quality of their cake products while pleasing the many consumers who still regard eggs as a natural and desirable ingredient.
Specifications
Categories | Proteins |
---|---|
Sales markets | Western Europe; Eastern Europe; Middle East; Asia; North America; Africa; Central/South America |
Supplied from | Argentina; Denmark |
End-Use Categories | Bakery |
Certifications | Fair Trade; GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims; Kosher; Quality assurance |
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Egg replacement - Bakery
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