Growing pressure on bakers to use expensive free-range eggs due to consumer concern over animal welfare is leading to higher production costs, according to Arla.
The business will be displaying applications for its Nutrilac whey protein, which can swap out 50% of the eggs in a cake recipe.
Nutrilac is made from 100% natural whey protein from cows’ milk, and Nutrilac proteins can be used in popular applications such as pound cakes, layer cakes, snack cakes and muffins, said Arla.
Nutrilac proteins are natural, hormone-free and non-GMO. In cake recipes, they deliver a similar strength and texture profile to eggs, and result in a soft and moist finished product every time, according to Arla. In contrast to eggs, which are subject to sharp market swings, they offer greater price stability too.