Arla Foods Ingredients has launched a new calculator to help bakery companies determine how much they could save by using egg replacers in their cake recipes.
A number of events in the global egg production industry have recently influenced market conditions for this product. In 2017 and 2018, scares in the US and Europe involving Salmonella and the pesticide Fipronil caused big fluctuations in supply levels and prices, the company explains. Outbreaks of avian flu in Mexico, America, and Asia between 2013 and 2016 have also taken their toll, creating a highly uncertain environment for cake manufacturers in particular. Looking forward, there are fears the EU could place import levies on egg powder in 2019, which would most likely exacerbate the situation for bakers.
Arla Foods Ingredients, which supplies Nutrilac, a whey protein egg replacer, calculates that it substituted as many as 300 million eggs last year and expects to record higher levels of demand through 2018.
It has developed an online calculator –https://bit.ly/2rNnjBS– that allows bakers to see how much they could save by substituting some of the eggs they use with whey proteins.
Application tests have demonstrated that Nutrilac can improve cakes in a number of ways, by keeping them moist and fresh for longer throughout their shelf life and creating a crumb that is less fragile and more resilient (springy). There are also potential processing benefits, including increased stability and reduced waste.
Aparecido Silveira, industry marketing manager for bakery at Arla Foods Ingredients, said: “The benefits of Nutrilac whey protein egg replacers mean that bakers don’t need to put all their eggs in one basket. They can better protect themselves against the unpredictability of the global egg market and, in doing so, harness the application and quality gains that our proteins deliver.”