Bakers facing rising egg prices and difficult supply conditions can benefit from Nutrilac egg replacers developed by Arla Foods Ingredients. Made from fractionated whey proteins, these ingredients perform just like eggs in many bakery applications, fit clean-label needs and enable egg-free formulations. They are lower in calories, saturated fat and cholesterol than eggs and have a longer shelf life — up to 18 months.
(980) 604-8551 
www.arlafoodsingredients.com