28 Feb 2020 --- Arla Foods Ingredients (AFI) has unveiled its new “egg-reduced and beyond” concept as it highlights its business case for Nutrilac, a whey protein-based, natural egg alternative. The company affirms that cakes made with Nutrilac retain a moister, fresher feel over their shelf life and have a less fragile, more resilient crumb than those made with standard eggs. As the demand for cage-free products gathers momentum, AFI aims to help bakers reduce their dependence on eggs – without compromising on structure, stability or richness.