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Excellence in Innovation

For the past seven years, Prepared Foods has co-sponsored an award recognizing the teamwork involved in creating truly innovative new products, rewarding product development teams at companies large and small.  American Egg Board has partnered with Prepared Foods to continue to recognize innovation and creativity with the Excellence in Innovation Awards.
 
Excellence in Innovation Awards will be presented in two categories: Retail and Foodservice.  Winners will be recognized during the Excellence in Innovation Awards Ceremony at the 29th Prepared Foods New Products Conference.
 
Contest details can be found at www.ExcellenceInInnovationAwards.com
 
The deadline for submitting new product nominations is Friday, June 24th.
 
The 2011 Prepared Foods New Products Conference will be September 11-14 at The Ritz - Carlton in Naples, FL.
 
Submit your nomination today!

2011-03-27 21:42:46
 

Good News About Eggs

The recently released Dietary Guidelines for Americans, 2010, encourages the consumption of nutrient-dense foods and beverages, which are identified as being vegetables, fruits, whole grains, fat-free or low-fat milk and milk products, seafood, lean meats and poultry, eggs, beans and peas, and nuts and seeds. In addition, key recommendations are to consume less than 10% of calories from saturated fatty acids by replacing them with monounsaturated and polyunsaturated fatty acids and to consume less than 300 mg per day of dietary cholesterol.

 
The good news is that eggs and egg products are all that and more. For starters, more than two-thirds of the fatty acids in eggs are either monounsaturated or polyunsaturated. They also contain no trans-fatty acids, something the Guidelines say to avoid entirely. Further, according to new United States Department of Agriculture (USDA) nutrition data, eggs are lower in cholesterol than previously thought.
 
USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg is 185 mg, 12% lower than previously recorded. The analysis also revealed that large eggs now contain 41 IU of vitamin D, an increase of 64%. Vitamin D is necessary for optimal bone health and has been identified as a nutrient lacking in the American diet.
 
“We collected a random sample of regular large shell eggs from 12 locations across the country to analyze the nutrient content of eggs,” says Dr. Jacob Exler, nutritionist with the Nutrient Data Laboratory at the USDA Agricultural Research Service (ARS), Washington, D.C. “This testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 12% and vitamin D increased by 64% from 2002 values.”
 
The new nutrient information will be updated on nutrition labels to reflect these changes wherever eggs are sold, from egg cartons in supermarkets to school and restaurant menus. Prepared foods formulators should also update their data base, as this may change the Nutrition Facts label on products formulated with egg products, making them more appealing to discerning consumers.  
 
Some researchers believe the natural decrease in the cholesterol level of eggs could be related to healthful improvements hen farmers have made to feed. Regardless, egg products are now more attractive than ever to formulators who want to develop nutrient-dense foods based on simple, natural ingredients.
 
Visit USDA National Nutrient Database for Standard Reference website for current nutrient analysis of various egg products at http://www.nal.usda.gov/fnic/foodcomp/search/

2011-03-15 15:16:46