Arla Foods Ingredients Makes the Business Case For Egg Replacements

 Breaking News
  • Tectonic-sized Shift in Consumer Shopping Behaviour Following Coronavirus Pandemic Spread the loveE.fundamentals, an industry-leading digital shelf analytics provider, has revealed the results of a comprehensive and exclusive new survey in partnership with YouGov. Commissioned to uncover how the coronavirus...
  • Recognising the Best in the Industry Spread the loveOnce again this year, during Fi Europe co-located with Hi Europe at the beginning of December, show organizer Informa Markets will be recognizing companies and organizations for groundbreaking novelties...
  • Burts Snacks Announces New Managing Director Spread the loveBurts Snacks, one of the UK’s leading independent snacking companies, has announced that its chairman and managing director, David Nairn is stepping down after 14 years leading the...
  • Kerry Group Shows Resilience Spread the loveKerry Group, the global taste & nutrition and consumer foods business, has reported a 4.3% decrease in revenue to €3.4 billion for the first half ended 30 June...
  • A Year of Two Halves For Diageo Spread the loveDiageo has reported an 8.7% decline in net sales to £11.8 billion and a 47.1% decrease in operating profit to £2.1 billion for the year ended June 2020...

Arla Foods Ingredients Makes the Business Case For Egg Replacements

Arla Foods Ingredients Makes the Business Case For Egg Replacements
March 04
11:56 2020
Spread the love

Arla Foods Ingredients is helping bakers reduce their dependence on eggs while creating cakes with consumer appeal and long shelf-life. Based on high-quality whey protein, the company’s Nutrilac® is a natural alternative to eggs, offering similar properties and several advantages. Sensory evaluations show that cakes made with Nutrilac® retain a moister, fresher feel over their shelf life, and have a less fragile, more resilient crumb.

With its new “Egg-reduced and beyond” concept, Arla Foods Ingredients is highlighting the business case for Nutrilac®. As well as helping manufacturers meet consumer demand for cage-free products, it is pathogen-free, ensuring food safety.

Nutrilac® also provides greater supply security and helps manufacturers avoid the risk that comes from fluctuations in egg prices. It offers longer shelf life than fresh eggs and does not require refrigeration, allowing cost savings from ambient transportation. Other benefits include lower storage space requirements – a single bag of Nutrilac® can replace around 4000 eggs.

Maria Olsen, Senior Category Manager, Bakery, at Arla Foods Ingredients, says: “Eggs can offer structure, stability and richness, and there’s a reason they’ve been used in cakes for centuries. However, changing consumer demands mean many manufacturers are now seeking to reduce their dependence on them. Nutrilac® offers similar properties to egg but also a range of advantages. It can improve taste and texture without any change to water activity, even when egg content is reduced by 50% or more.”

Nikolaj Beck, Regional Account Manager, North America, at Arla Foods Ingredients, says: “As well as helping bakers respond to the needs of a new generation of consumers, replacing eggs can bring benefits such as price stability and supply security. With Nutrilac®, baking high-quality cakes with less egg is not only possible, but also an excellent business strategy. It’s the natural way to make the transition to cage-free.”

Warning: count(): Parameter must be an array or an object that implements Countable in /home/fdbusiness/public_html/wp-content/themes/legatus-theme/includes/single/post-tags.php on line 5

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here