Lemon pie with Nutrilac whey protein as egg replacement
Bakery

Egg replacement for cakes without risk

Still putting all your eggs in one basket? Nutrilac® keeps you covered
Wouldn't it be great if you could minimise risks and gain control over the cost and quality of your cake brand? This is actually possible – by replacing 50% of the eggs in your cake recipe with Nutrilac® whey proteins.

Our egg replacement range can give you significant business advantages:

  • Better control of raw material costs
  • Improved fresh-keeping quality over time
  • Stable processing = potential for reduced waste

Sensory evaluations show that Nutrilac® also delivers quality improvements like fresher feel and moister cakes.

Watch the video and download our white paper to learn more.

Calculate your savings
Try our Nutrilac® egg replacement calculator and find out what you can save by taking back control.