Want to break free of caged eggs?
Using cage-free eggs in baked goods is challenging profitability and production supply for baked goods manufacturers.

Nutrilac® is an affordable, whey protein egg substitution that lets you retain your product’s taste and mouthfeel, but offers longer ingredients shelf life, stable supply and improved food safety.

In sensory evaluation tests, Cakes made with Nutrilac® keep a moister, fresher feel during shelf life. The crumb is less fragile and more resilient. And there are processing advantages too. Now baking high-
quality cakes with less egg is not only possible, it’s a business opportunity that consumers will enjoy, too.