Consumers are becoming more aware of animal welfare and tend to be more appealed by products based on free range eggs, when grocery shopping. This means that key bakery producers and stores are moving towards the more expensive solution based on free range eggs.
Using Nutrilac® whey proteins allows you to optimise your production cost and reduce the use of egg white with 50%, allocating money for free range eggs.
This enables you to improve your brand profile towards a stronger focus on using free range eggs without compromising on texture, taste and moistness of your final cake.
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The Arla Foods Ingredients team