Cake manufacturers could save more than €1m each year by substituting half of eggs used in formulations with replacers, claims Arla Foods Ingredients.
This estimation is based on a newly developed calculator Nutrilac that Arla says can gauge how much manufacturers can save if using egg replacers.
Users need to enter an annual egg usage figure into the device, which then generates cost savings based on the average price of a liquid whole egg from September 2011 to August 2012 from commodity analysts Urner Barry.
The calculator is named after the firm’s range of egg replacers that it says are cheaper and healthier alternatives to eggs, with lower calories, saturated fat and cholesterol.
Arla will be exhibiting this new device at IBA Munich and BakeryandSnacks.com will be there to talk exclusively with the firm and help take a few steps further in solving the egg equation.