Consumers are becoming more aware of the importance of animal welfare and tend to find products based on free-range eggs more appealing when shopping for groceries. As a result, key bakery producers and retailers are moving towards more expensive solutions based on free-range eggs. Using Nutrilac® allows you to optimise production costs by reducing the use of egg white by 50%, making room for free-range eggs. This enables you to optimise your brand profile through a stronger focus on the use of free-range eggs without compromising on the texture, taste or moistness of your cakes.
- Egg-white and whole-egg reduction
- Maintain texture
- Optimised brand profile
- Maintain moistness
- Easy handling
See our download materials here.