Arla Positions Egg Replacement Product as Solution in Volatile Egg Market

Arla Foods Ingredients is answering the call of a worried baking industry, concerned that the recent salmonella in eggs outbreak will have a long-lasting effect on both consumers’ confidence in products containing egg, and price fluctuations of breaking egg stock.

Sep 14 2010 --- Arla’s range of NUTRILAC egg-replacement products are derived from natural cow’s milk, and as well as being a less expensive alternative to eggs, help limit the risk of production cross-contamination. NUTRILAC products can be declared as milk or whey proteins, and often enhance the quality and shelf life of bakery products when compared with traditional egg ingredients.

In light of last month’s recall of eggs in the salmonella enteritidis outbreak, consumers’ attention once again turns on eggs and products containing eggs.
The latest outbreak has and will continue to hit the already pressed egg producing industry, and has already led to an increase in egg prices. Arla’s egg-replacement products can help reduce cost savings by up to 30%.

Arla Foods Ingredients specializes in egg-replacements for bakers made from 100% natural functional milk proteins. Arla’s range of NUTRILAC products including egg-replacers and egg-free glazes, can be used to directly replace egg across the majority of bakery products.
Derived from 100% natural premium quality milk, they are a low-fat, low cholesterol alternative to eggs, providing savings of up to 30% on standard egg costs.

Peter Hassing, President for Arla’s New Jersey-based sales office comments, ”The long-term effect that the latest egg recall will have on the price and reputation of eggs is as yet unknown, but it’s unlikely that it will go un-noticed. As a company, Arla is well placed to support bakers who are looking to protect themselves from the volatile egg market. Our technical bakery knowledge, combined with our innovative products can assist companies looking for serious alternatives to eggs.”