Blessed be the cheesemakers as dairy gains from poultry industry

The poultry industry’s loss is dairy’s gain — with hydrolysed protein derived from milk being substituted for egg albumen.

Food manufacturers have turned to the dairy world in response to tighter egg supplies — a welcome change for the dairy industry, which saw milk fats widely substituted with vegetable products during recent dairy product price booms.

Now, an egg price boom has led to food processors rejecting traditional egg ingredients.