Baked goods manufacturers who already substitute their eggs with Nutrilac® know what a difference it can make. They’re benefiting from Nutrilac®’s two-year ingredient shelf life, for example, far longer than that of eggs. And they enjoy more stable pricing and continued supply that comes from a large, trusted ingredients manufacturer. Then there’s the food safety aspect: Nutrilac® is a high-quality whey protein produced under strict hygiene control, resulting in minimal pathogenic risks.