If you’re a baked goods manufacturer looking to break free of cage-free eggs - but without compromising the eating experience your customers know and love, turn to Nutrilac®. Both liquid and powdered eggs can be replaced with this well-proven egg substitution solution. It’s produced using highly functional, top-quality whey protein. And it lets you replace 50% or more of the egg content of your existing cake recipes. With new formulations, you can even go entirely egg-free! What’s more, cakes made with Nutrilac® have been shown to be visually and taste-wise the same as if they were made with eggs.