Eating Alone - the New Normal

The Hartman Group research indicates that 46% of all adult eating occasions are solitary. Dining alone has replaced the family meal occasion almost half of the time. There are multiple reasons for this including the large number of women in the workforce, the fast pace of our society and sometimes simply the average workload and the sheer number of us who have formed the habit of eating at our desk. However more than half of adult solitary dining takes place in the home, so this trend should interest retail marketers and foodservice alike.

One caveat researchers noted is that due to these solitary dining occasions, consumers’ portion sizes continue to creep upwards. Yet this same group is concerned about wellness and proper nutrition. However among senior citizens, sometimes solitary dining is not their first choice but a factor of living alone. Another study indicated in this population two in five show warning signs of poor nutritional health.

The proper ingredient choices can help create single-serve meals that fulfill a variety of different nutritional goals. In single-serve meals, egg ingredients can form an important component with a nutritional profile that includes upwards of six grams of protein from a single egg, without any trans fat. In addition, the protein provided by egg ingredients is high quality and contains easily digestible amino acids, an important consideration when formulating for the elderly or active adults. Egg proteins help create satiety, a boost to adults concerned about overeating when dining alone. And in addition, egg ingredients play host to a large number of additional nutritional benefits including choline, folate, potassium, phosphorus and a host of vitamins.

Eating alone might be the new normal but a reliable stand-by ingredient, the egg, can help create exciting market possibilities to take advantage of and capitalize upon this trend. For formulation ideas visit

2013-05-27 05:00:53

Just Add Eggs

Numerous ingredients can help bakers produce delectable baked goods with artisan appeal. Eggs, Zuromski explains, are a useful natural aid, because they “provide aeration and also help form emulsions, building structure for stability, tenderizing products, retaining moisture, increasing nutritional value, and even improving flavor and color.” He points to how dried and liquid egg products are available in modified products to help increase these characteristics and maintain a baked product’s integrity when packaged.

The proper handling of eggs can be a leading challenge to larger production operations, according to Stephen Sollner, an instructor at AIB International School of Baking. “Egg processors have provided a great service to the baker by shelling eggs, followed by pasteurization to provide a microbial-safe ingredient. They also provide the baker with many different forms of eggs that give flexibility. Some examples include frozen whole eggs, frozen yolks and whites, sugared yolks, and powdered whole eggs, yolks and whites.” Egg yolk, in particular, says Sollner, “plays a major role in the richness in an artisanal baked good, so producers might benefit from the use of fortified whole eggs—those with additional yolk added for additional richness.”

Egg products also are useful when it comes to addressing safety issues. “Powered egg products help minimize handling issues in larger plants,” says Sollner, “and egg processors have developed shelf-stable eggs by adding sugar and reducing the water content.”

As the demand for artisan baked goods increases, you’ll need a quality egg products supplier. Visit our Buyers’ Guide, for more information.

2013-05-13 05:00:23