Arla Foods Ingredients Creates Cost-Cutting Solution for Confectionery

Application trials have proven the functional milk protein NUTRILAC BK-9250 an all-round substitute for crystalline egg white – one of the main ingredients in high quality nougat production.

Oct 22 2010 --- Arla Foods Ingredients has mastered the art of taking the expensive egg out of soft French nougat. A new natural milk-derived solution means manufacturers can save up to 40% on costs and lift performance to a new level.

Application trials have proven the functional milk protein NUTRILAC BK-9250 an all-round substitute for crystalline egg white – one of the main ingredients in high quality nougat production.

On top of the cost-cutting benefit, manufacturers gain excellent whipping properties with the necessary air-retaining capacity and stability.

“Because egg white can fluctuate in quality, maintaining a high standard is normally expensive,” says Martin Kristensen, technical manager at Arla Foods Ingredients.

“With our protein, a consistent quality is easier to achieve at lower cost.”

Compared to egg white, the protein is easier to handle, requires no cold storage and has an 18-month shelf life. The risk of microbiological contamination is also minimum. And, while crystalline egg white requires pre-soaking for six hours, NUTRILAC BK-9250 can be put to work immediately.

Initially developed for a customer in China, the solution has particularly high potential in large parts of Asia where French nougat is a consumer favourite.

NUTRILAC BK-9250 is the first solution to bring the benefits of Arla Foods Ingredients’ extensive egg replacement expertise to the confectionery sector. Bakers around the world already enjoy the company’s successful solutions for sponge cakes, muffins, meringues and other bakery products.