February 2012/Prepared Foods -- Due to EU-wide animal welfare legislation that took effect in January, bakery manufacturers face the threat of rising egg prices and even shortages. Egg replacement products such as Arla Food Ingredients Inc.’s Nutrilac could offer the perfect solution. They perform like eggs in a host of bakery applications, says the company, enabling manufacturers to maintain product quality and all-important clean label status. Manufactured from fractionated whey proteins, Nutrilac egg replacers offer several advantages over eggs. They are less expensive than eggs; are lower in calories, saturated fat and cholesterol; have a longer shelflife (up to 18 months); and produce great-tasting end-products. Arla Foods Ingredients, www.arlafoodsingredients.compf