You Can Never Have Too Much Education

The American Egg Board provides numerous supplements, reference guides and presentations on egg products

Educational Supplements
More than 10 information-filled supplements ranging from nutrition, health, and safety issues to applications, functionality, and cuisine trends.

Click here for more information.

Brochures and Reference Materials describing the 20+ functions of egg products, applications, equivalency conversion, chemical composition, and nutritional value. Here you will find complete guides to egg products.

Egg Products Reference Guide
Eggsolutions Reference Guide
Pasteurization Manual

Buyers' Guide provides manufacturers access to a complete listing of egg products, who produces them, where they're located, and specifics about customized products.

Click here for more information.

Eggs as a Source of High Quality Protein Presentation
Eggs as Functional Emulsifier Presentation
Functionality of Eggs in Baked Goods Presentation
IFT Press Conference 052007 Presentation
The Incredible Edible Egg Presentation

2010-06-28 20:11:55

Gluten-free: No longer a challenge

Time and again, egg products have proven their versatility and multi-functionality in both regular and specialty foods, no more so than in gluten-free formulations, a growing product category that serves people with celiac disease.

The celiac consumer is more educated than your average consumer in terms of reading labels and are aware of product sourcing and ingredient lists. They have had to deal with so much in their bodies they are aware of product sourcing and ingredient lists far more than your average consumer.

Protein from egg products performs superbly in gluten-free formulations. Egg protein is easily digestible and provides essential functional and nutritional properties helping food formulators develop products for those with a low tolerance for gluten. Eggs maintain the profile, structure and taste of gluten-free foods while helping to develop a clean label. To learn more, click here.

2010-06-21 22:31:49

Consumers are looking for healthy alternatives

Energy boosting foods are in demand. Eggs, nature's answer to the quest for a near-perfect protein, are also your answer to the quest for a highly available, highly functional protein ingredient. Just look at the facts:

  • Eggs contain the most easily digestible, most readily available protein compared to any other type.
  • Eggs are used as the standard for measuring the protein quality of other ingredients.
  • Up to 97% of egg protein is in the form of readily available, essential amino acids. • Processed eggs contribute the same high-quality protein as fresh.

In addition to high protein formulations, we have plenty of formulas that are easily adaptable for your product formulations organized by type, including appetizers, sauces, main dishes, desserts, and gluten-free applications. You’ll find information about how egg products, with their many functional properties, are a simpler, more natural choice than using a host of specific chemical additives.

2010-06-14 22:51:45

Egg Safety

The first step toward ensuring a safe processed food is to ensure the basic ingredients are safe as well. The egg product safety record allows food processors to rest in the knowledge that they are using a safe ingredient when including further processed, pasteurized eggs. Egg nutritional and functional power is supplied by nature while its safety record is provided by the producers’ hard work and conscientious effort to implement best practices.

Actually, government and private industry work together to achieve this safety record. Congress passed the Egg Products Inspection Act in 1970 which requires that all egg products distributed for consumption be pasteurized to destroy Salmonella. In the past 40 years, there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products, since the institution of mandatory pasteurization.

This safety record is especially impressive considering the volume of eggs consumed in this country. Of the more than 76 billion eggs eaten annually, slightly more than 30% are in the form of egg products, further processed into either a liquid, frozen or dried form.

The first step in producing an egg product is removal from the shell followed by filtering and cooling to maintain quality while waiting processing. Further processing may include the addition of non-egg ingredients, mixing or blending, stabilizing, pasteurizing, cooling, and packaging for freezing or subsequent to drying.

FDA regulations require qualifying statements when the terms “no hormones or antibiotics” are declared on labels for eggs. In addition, the terminology no hormones or therapeutic antibiotics are used in the production of eggs for human food. Antibiotics may be used occasionally, but eggs from treated hens are removed from the market for a specified period of time in accordance with applicable regulations.

Creating appealing food products with great taste is a challenge enough. Exceed your expectations and take the worry about safety out of your formulation concerns with real egg products. For more information about the wide variety of pasteurized, government inspected, further processed egg products, contact American Egg Board, 1-800-488-6143 or 847-296-7043, or visit

2010-06-08 14:26:20

Stabilization from Nature

The proteins in eggs also function as stabilizers in various food systems as a result of their ability to coagulate. “When heated or exposed to acid, egg proteins change from a liquid to a semi-solid or solid state,” says Elisa Maloberti, director of egg product marketing, American Egg Board, Park Ridge, IL. “This transformation assists with the binding of ingredients, including water, in complex food systems, preventing products from crumbling, losing shape or simply falling apart.

Eggs are an ideal all-natural stabilizer for ice cream, as exemplified by the recently introduced  Häagen-Dazs Five line, which focuses on the simplicity of five ingredients: milk, cream, sugar, eggs and one characterizing flavoring.

Choosing the right stabilizer for a food system depends on many factors, including processing, desired textural attributes and shelf-life requirements. Often, a blend of natural stabilizers will do the job,  eliminating the need to explore man-made stabilizers that prevent a product from competing in the growing natural products category.

 For more information, click here.

2010-06-01 21:05:49