Press release – Increased consumer appeal vs. cost control: bakers get both with Nutrilac® whey proteins

Growing pressure on bakers to use expensive free range eggs in their recipes is leading to higher production costs – but a solution is at hand in the form of Arla Foods Ingredients’ natural whey proteins.

Research shows that a large majority of consumers are concerned about animal welfare, with 69% of survey respondents in the US stating that it is a significant factor in determining which food products they buy[1]. However, at the same time, 72% of shoppers expect food products to meet adequate ethical standards but say they would refuse to pay extra for this benefit[2].

The spotlight has fallen on cage-free eggs in recent years, and there’s increasing demand from consumers for manufacturers of packaged goods to use free-range eggs. For cake producers, who use substantial volumes of egg whites, this means a big increase in raw material costs. But with shoppers so price-sensitive, they are caught in a tricky dilemma: how can they make consumers happy without hiking up prices by too much?

In fact simply by swapping 50% of the eggs in a cake recipe for Nutrilac^® whey protein egg replacers, bakers can make the switch to free range with no need to compromise on quality or cost. Made from 100% natural whey protein from cows’ milk, Nutrilac^® proteins are perfect for use in popular applications such as pound cakes, layer cakes, snack cakes and muffins. Importantly, and unlike other types of egg replacer, Nutrilac^® whey proteins are tailored for specific bakery applications, guaranteeing improved quality and texture and easier processing.

John Kjaer, Global Sales Manager for Bakery at Arla Foods Ingredients, said: “Shoppers are highly receptive to a ‘free-range’ message on pack. However, at the same time they remain averse to price increases, which means switching to free range eggs is not always practical. So using whey proteins in place of half of the eggs in a cake recipe is a great option that will keep a lid on costs, making the changeover to free-range eggs a realistic option.”

Nutrilac^® proteins are natural, hormone-free and non-GMO. In cake recipes, they deliver a similar strength and texture profile as eggs do, and result in a soft and moist finished product every time. In contrast to eggs, which are subject to sharp market swings, they offer greater price stability too.

Arla Foods Ingredients will showcase Nutrilac^® whey proteins on Booth 9647 at the forthcoming International Baking Industry Exhibition (IBIE), which takes place in Las Vegas from 8-11 October 2016.

ENDS

[1] Fielding M, Consumers Want Companies to Provide More Sustainable Food Options, Meatingplace, Mar. 17, 2014. http://www.meatingplace.com/Industry/News/Details/48824.

[2] Mintel, July 2015 - http://www.mintel.com/press-centre/food-and-drink/74-of-consumers-list-animal-welfare-among-the-top-factors-which-make-a-food-brand-ethical