Data Sheet

Bakers can replace eggs and keep their clean labels

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Bakers can replace eggs and keep their clean labels

Many bakers are on the lookout for egg replacers to maintain production and manage costs. But a key question is: How can you replace eggs without compromising the clean label status of our products?


The short answer is Nutrilac®. 100% natural whey proteins derived from cows milk, which are the perfect clean-label replacement for eggs in bakery applications as companies maintain clean label ingredient status for their baked goods. This is an important factor for today’s consumers, who prefer to buy products made from ingredients they recognize


With Nutrilac® egg replacer:

-          you keep your clean label

-          you have a high security of supply

-          taste and texture remain the same

-          you extend ingredients shelf life up to 18 months


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