Arla Foods Ingredients offers functional milk proteins to replace egg, milk and gluten components.
May 01, 2010
Baking & Snack staff
Whole egg, egg white, milk and gluten components of breakfast products such as muffins, waffles, pancakes and donuts can be replaced by Nutrilac functional milk proteins from Arla Foods Ingredients. The replacer is cholesterol-free and contains less fat and fewer calories than liquid whole egg. It can optimize shelf life of finished products to maintain just-baked moistness and soft crumb right up to the product’s sell-by date. Phone (908) 604-8551; Web www.arlafoodsingredients.com