Arla Foods Ingredients Recognized in ‘B.E.S.T in Baking’ Awards

02 Aug 2013 --- Arla Foods Ingredients (Basking Ridge, NJ) has received a sought-after ‘Honorable Mention’ in this year’s B.E.S.T in Baking awards, a program that rewards companies for their efforts in the area of sustainability.

Judges in the awards, which are run by the organizers of the IBIE trade show, recognized Arla Foods Ingredients for its market-leading Nutrilac egg replacers. These offer a range of environmental gains in bakery applications – in addition to their many cost and performance-related benefits.

Nutrilac egg replacers are manufactured from fractionated dairy proteins, offering a completely natural, high quality and effective alternative to eggs in baked products. When used to replace all, or a proportion, of the eggs in a recipe, they offer significant sustainability benefits:

Decreased energy consumption – Unlike liquid whole egg, Nutrilac egg replacers do not require refrigeration, leading to reduced power usage

Lighter shipping loads – Nutrilac egg replacers are used in lower dosages than real egg ingredients, cutting down on freight volumes

Reduced wastage – their longer shelf life means Nutrilac egg replacers suffer no microbial spoilage, helping to minimize waste levels

Terese O’Neill, Regional Sales Manager at Arla Foods Ingredients, said: “Nutrilac egg replacers have established themselves as the best-performing egg replacers in the bakery sector. But what is less well known is that they can also help companies enhance their sustainability credentials and reach environmental targets in their CSR strategies. Gaining this ‘Honorable Mention’ in the B.E.S.T in Baking awards will help us communicate this added sustainability dimension – which complements the array of technical and functional benefits provided by our Nutrilac egg replacers.”