Egg replacement in cakes

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 proteins
Extended shelf life compared to fresh eggs
Risk management (fluctuations in egg prices, supply security)

Cost savings

Ambient transportation – no need for cooling
Less storage space needed
No refrigeration needed

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.

A well-documented egg substitute
At Arla Foods Ingredients, we have used our knowledge of whey protein functionality to develop a range of Nutrilac® solutions for 50% egg replacement in cake.

Our goal was to develop a price-stable egg substitute with similar properties to egg. In fact, sensory evaluations 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.