Arla Foods Ingredients claims cake and pastry manufacturers could save more than one million pounds by using egg replacers - and has developed a calculator to prove it.
Egg prices have risen due to supply issues caused by the EU's Welfare of Laying Hens Directive, which banned the use of cramped battery cages. Further pressure has been put on egg producers by poor grain harvests forcing up feed prices.
Arla says its Nutrilac calculator launched at the IBA trade fair this autumn proves that a large cake manufacturer using 10,000t of liquid eggs a year would save more than one million pounds by using egg replacers on a 50% replacement ratio. Those using a greater proportion of egg replacers would stand to benefit from even greater economies.
The Nutrilac calculator is named after Arla's range of egg replacers. Made from fractionated whey proteins, Nutrilac egg replacers are cheaper than eggs, and are lower in calories, saturated fat and cholesterol. They have a shelf-life of up to 18 months.
Søren Nørgaard, senior manager at Arla Foods Ingredients, said: "Bakery manufacturers face a real perfect storm that is increasing the price of key raw materials and, in particular, eggs. Our Nutrilac egg replacers can help firms keep costs under control without any negative impact on product quality, helping them to maintain profits and retain contracts by keeping prices to customers stable."
The calculator requires the user to input annual egg usage for an instant indication of potential savings.
The data generated is based on the average price of liquid whole egg from September 2011 to August 2012, as provided by market analyst Urner Barry.