Arla Food Ingredients’ whey protein-based egg analog taps into key food trends
28 Feb 2020 --- Arla Foods Ingredients (AFI) has unveiled its new “egg-reduced and beyond” concept as it highlights its business case for Nutrilac, a whey protein-based, natural egg alternative. The company affirms that cakes made with Nutrilac retain a moister, fresher feel over their shelf life and have a less fragile, more resilient crumb than those made with standard eggs. As the demand for cage-free products gathers momentum, AFI aims to help bakers reduce their dependence on eggs – without compromising on structure, stability or richness.
“There is definitely increasing demand for products made with cage-free or free-range eggs, which also means higher demand for egg replacements. The biggest drivers are affordability, concern for animal welfare and religious and cultural needs. Good egg replacement solutions also meet consumer demand for indulgence by offering a soft and moist eating experience, even after a long shelf life,” Maria Olsen, Senior Category Manager for Bakery, AFI, tells FoodIngredientsFirst.
Nutrilac arrives as an egg replacement that is entirely free from pathogens. Avoiding contact with chickens all together is also a fool-proof means of preventing avian flu outbreaks and contamination with fertilizers.
As consumer demands shift away from animal products, has egg use in bakery applications fallen out of style?“As well as helping bakers respond to the needs of a new generation of consumers, replacing eggs can bring benefits such as price stability and supply security. With Nutrilac, baking high-quality cakes with fewer eggs is not only possible, but also an excellent business strategy,” adds Nikolaj Beck, Regional Account Manager in North America at AFI.
Nutrilac provides strategic logistical benefits, such as greater supply security and longer shelf life than fresh eggs. Moreover, manufacturers can directly avoid the risks that come along with egg price fluctuations. As AFI’s egg analog does not require refrigeration, manufacturers can save on transportation costs, as well as lower storage space requirements – a single bag of Nutrilac can replace around 4,000 eggs.
Regardless of its environmental benefits, Olsen highlights that several factors deviate egg replacements from the original characteristics of eggs. “One of the biggest challenges is to reduce egg content by 50-100 percent in cake applications without changing appearance or other sensory characteristics. That doesn’t mean that it’s impossible to offer 100% egg-free products with great taste and appearance – it’s just that they won’t be exactly the same as the original.”
What to eggs-pect next?
AFI already offers a broad range of products covering most relevant applications, Olsen affirms. “We will continue to deploy our resources and expertise for research, product development and application development to meet the future needs of our customers. There’s a very wide range of opportunities outside bakery – other examples include culinary applications and mayonnaise.”
Nevertheless, AFI is not the first to explore the egg-free opportunities in the bakery sector. Using just water and plant materials, Renmatix developed Simple Cellulose, an egg analog that requires only plant material and water to grow. The same company also developed Nouravant, an egg-replacement ingredient created from cellulose and lignin.
“Nouravant is made by upcycling leftover maple wood chips using only water, heat and pressure, which makes the entire process cleaner and more sustainable than other alternatives. Nouravant, and similar products that Renmatix is developing, is taste-neutral and cost-beneficial because only a small amount of the ingredient is needed compared to eggs,” Mark Schweiker, Senior Vice President and Corporate Development Officer at Renmatix, tells FoodIngredientsFirst.
DuPont Nutrition & Biosciences launched a naturally-sourced, cholesterol- and allergen-free Grinsted Plant-Tex egg white replacement system last June, suitable as vegan alternatives to burger patties, cooked sausages and cold cuts. As high cholesterol levels are a constant concern for consumers struggling to maintain heart health, the widespread availability of commercial egg replacements may offer a way to reduce consumers’ risk for heart disease.
By Anni Schleicher
