Sodium Reduction: Mining the Possibilities

Egg products are naturally low in sodium and possess multifunctional components for foaming, binding and emulsifying, and other functions.  Clean labels are dependent upon the ingredients. Egg products offer a clean label option and can help maintain product integrity and stability in a reduced sodium formulation. Egg products are capable of binding other ingredients, providing structure and stability and assisting with moisture migration while not conflicting with flavors of other ingredients. In fact, eggs have functional properties that do the job of many additives, yet naturally. Today's consumers, better educated and more label savvy, are avoiding additives and seeking more natural food alternatives.

Custom blended egg products that include carbohydrates, gum, starches, sugar, and low levels of salt are available to meet manufacturers' specifications and improve functional performance.  Egg products make so many food formulations great or better. The functional profile egg products provide is worth investigating to mine the possibilities for all the value they can provide to sodium reduced and other formulations.

See our white paper at Sodium Reduction: Mining the Possibilities

2010-04-20 11:14:59

Accept No Substitutes

 Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. New research supports a hypothesis that eggs require more than a simple 1:1 substitution with an egg alternative to acquire similar ingredient functionality in many prepared foods.

 Eggs also contribute a clean, natural image to help create a consumer-friendly ingredient statement for packaged or prepared foods.

 Egg products are available liquid, frozen or dried for the convenience of the food formulator. Regardless of form, the egg's nutritional and functional qualities remain intact. When properly stored, egg products will maintain a stable shelf life for months.

 Stop by and learn more at Accept No Substitutes

2010-04-12 22:28:50

The Power of Protein


Fat and carbohydrate regularly made headlines during the past decade for everything  from double bond configuration to digestibility. Protein, on the other hand, was seldom in the spotlight, as the previous consensus has been that Americans consume plenty essential amino acids — the building blocks of protein. Protein’s time has come, and consumers are taking note of the many powers of protein and how they vary by source.

 According to the recently released 2009 Food & Health Survey: Consumer Attitudes  toward Food, Nutrition, & Health, conducted by the International Food Information Council (IFIC) Foundation, Washington, D.C., very few consumers believe protein is to blame for weight gain. When asked about the relationship between the source of calories and weight gain, 30% of Americans correctly identify that “calories, in general, are most likely to cause weight gain.”

 In an IFIC survey, consumers were asked on an aided basis whether they are aware of certain food components and their associated health benefits. Eighty-three percent were aware of a relationship between protein and maintaining optimal  health, while an impressive 80% knew that protein consumption was related to weight management and that protein provides a feeling of fullness.

 Prepared foods can be formulated with satisfying egg products. Egg products come in a variety of forms and complement all types of food applications. Eggs products include whole eggs, whites, yolks and various blends with or without non-egg ingredients included to provide greater functionality. These further-processed eggs come in liquid, frozen and dried forms for convenience, ease in handling and storage.

"While many Americans may be getting enough protein, they need to focus on consuming sources of higher-quality protein,” says Donald Layman, Ph.D., co-author of the research review and director of nutrition research, Egg Nutrition Center, Park Ridge, Illinois. “Our review of the science suggests that eggs [and egg products] are an ideal protein choice.”

Learn more at: eggcellent Foods, eggcellent Protein


2010-04-06 22:57:06