French nougat has been created egg-free by food scientists at Arla Foods Ingredient. In response to an enquiry from a customer in China, the bakery team has developed a solution which replaces the eggwhites in nougat with the whey protein isolate Nutrilac BK-9250.
Martin Kristensen, bakery technical manager, quotes a potential cost saving of 30-40% when replacing high quality crystalline egg white. The protein has an 18-month shelf life, requires no cold storage and the risk of microbiological contamination is minimal.
Source: Confectionery Production