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Biosecurity and the Egg Supply

Not as catchy perhaps as “Jack and the Beanstalk,” or “Beauty and the Beast,” but the relationship between biosecurity and the egg supply is of vital importance to egg farmers and the food manufacturing industry. It’s no fairy tale either, but based on thorough investigation, sound science and hard work.

Eggs are in ample supply, mostly due to the hard work of egg farmers to recover as quickly as possible from the devastating effects of avian influenza in the spring of 2015. In fact, the industry recovered more quickly than projected by initial estimates.

Thorough investigation after AI yielded new measures recommended for egg farmers, based on sound scientific principles. Biosecurity is always a priority on U.S. egg farms and egg farmers are focused on taking all needed steps to protect their flocks. In response to the viral outbreak, U.S. egg farmers, together with turkey and chicken producers, the United States Department of Agriculture (USDA) and other authorities, have heightened measures on the farm to limit the spread of avian influenza. Comprehensive biosecurity practices on commercial egg farms include, but are not limited to, restricting farm access, preventing hens from exposure to wild and migratory birds, increasing veterinary monitoring of flocks and using protective gear at all times.

USDA offers a comprehensive HPAI Biosecurity checklist for the sound start to a stringent biosecurity plan that includes processes to safeguard the premises and proper practices regarding equipment handling, personnel, visitors and vehicles that travel to or between individual farms.

The ample supply of eggs and egg ingredients in all forms give formulators the opportunity to stretch their creative imagination for new and proven applications. In addition, eggs fit any dining trend. The six grams of high-quality protein, contained in any single, large egg, makes them the perfect component for a protein pack or salad kit in the fresh aisle or “grocerant.” Pre-peeled hard-boiled eggs, available from some egg suppliers, make it easy to incorporate eggs into these applications.

Egg ingredients’ functional properties provide a functional powerhouse for clean label products from appetizers through dessert and any category in between.  And as a further measure to protect the public and provide peace of mind, all further processed egg ingredients are pasteurized, for food safety. 

The egg and egg ingredients—their functional properties and nutritional value make them a fairy tale come true for formulators when the facts bear out the promotion.

 

2017-01-30 09:47:00
 

Healthy snacks: Protein UP and processing down

Like opposite ends of a see-saw, as consumer pressure mounts for increasingly healthier snacks and greater amounts of protein, just as equally they’re demanding foods that are minimally processed with few to no additives, when possible.

Luckily, clean-label applications within the protein-centric category are within reach when clean label ingredients like eggs are available.

According to one presentation at the Global Food Forums Protein Trends Seminar in 2016, strong growth defines protein-centric categories. Sports nutrition bars and powder, protein supplements, energy bars and meal replacements lead the charge.

Active, healthy lifestyle consumers are choosing healthier foods and exercising more. Boomers recognize the value of protein for aging muscles. Millennials crave convenience and better nutrition in foods and beverages designed for on-the-go consumption, whereas parents want healthier snack options for their children.

Add to this the fact that more consumers report flexitarian eating patterns, with 44% of consumers serving a meatless meal at least 1-3x per week, and it makes a protein-focused formulating strategy a wise move.

Eggs have traditionally been used as the standard of comparison for measuring protein quality because of their essential amino acid (EAA) profile and high digestibility. Whether using a hard-boiled egg in a protein pack or using one of the different types of egg ingredients available for formulators in frozen, liquid or dried form, often these ingredients can appear simply as “eggs” on the label.

Admittedly, there are new protein ingredients available for formulators to try. There is now a distinction between new or so-called “legacy” ingredients, such as eggs. There are multiple reasons why legacy ingredients like the egg are well trusted within the industry. One primary reason is reliability. Egg ingredients have proven their functional value through decades of use in applications of all varieties.

Many baked goods owe their appearance, texture, taste and part of their shelf life to egg ingredients. Proteins from egg whites help control crystallization in select confections and frozen foods. The flexibility egg ingredients offer formulators fit a variety of applications in many different categories, including vegetarian and flexitarian formulationsEgg ingredients, through their various functional properties, a list comprised of more than 20, contribute to all of those properties, depending on the application. No need for seesawing concerns when using egg ingredients; they offer the perfect balance of proteinfunctionality and clean label benefits.

 

2017-01-16 08:05:00
 

Taking advantage of the store perimeter

Just as an eggshell protects the interior part of the egg, the perimeter of the store is safeguarding the fiscal health of today’s grocery store. According to Information Resources, Inc. (IRI), the perimeter is actually the “epicenter” for growth.

In 2015 the fresh prepared category demonstrated 9.8% growth to reach $10.8 billion in sales. U.S. supermarket foodservice sales are larger than that of prominent chains such as Domino’s or Dunkin Donuts, and growing at a faster pace than Wendy’s, Starbucks or Panera.

The outlook for the next three to five years shows perimeter growth is going to continue, with accelerated sales growth for certain high performing product categories. Food product developers who embrace this trend can realize success with existing or new product introductions.

While entrees and appetizers dominate, salads are not far behind. Salad sales equaled $1.5 billion exhibiting 9.0 percent growth. Dips and sauces in the fresh section don’t represent the largest category, but sales grew an astounding 34.9 percent in 2015.

Whether looking to create entrees, appetizers, salads, dips and sauces or a grab-and-go single-serve dessert, eggs and egg ingredients play important roles to help create enticing foods for the fresh market concept.

Egg ingredients contribute more than twenty functional properties including binding, emulsification, whipping and aeration to name a few, that help breading’s adhere to appetizers, cakes form and dips and sauces retain a smooth, creamy consistency.

Eggs complement salads, adding a recognizable protein component that helps attract consumer interest. Try creating your own refrigerated grab-and-go protein pack that contains a hard-boiled egg alongside cheese or sliced vegetables.

Egg ingredients of all varieties are currently available in abundant supply. Pre-peeled, hard-boiled eggs, the perfect component for salads or protein packs, are available from some egg suppliers. We have a complete listing in our newly updated Egg Product Buyer’s Guide. Take advantage of eggs to realize the full potential of store perimeter sales!

Just as an eggshell protects the interior part of the egg, the perimeter of the store is safeguarding the fiscal health of today’s grocery store. According to Information Resources, Inc. (IRI), the perimeter is actually the “epicenter” for growth.

In 2015 the fresh prepared category demonstrated 9.8% growth to reach $10.8 billion in sales. U.S. supermarket foodservice sales are larger than that of prominent chains such as Domino’s or Dunkin Donuts, and growing at a faster pace than Wendy’s, Starbucks or Panera.

The outlook for the next three to five years shows perimeter growth is going to continue, with accelerated sales growth for certain high performing product categories. Food product developers who embrace this trend can realize success with existing or new product introductions.

While entrees and appetizers dominate, salads are not far behind. Salad sales equaled $1.5 billion exhibiting 9.0 percent growth. Dips and sauces in the fresh section don’t represent the largest category, but sales grew an astounding 34.9 percent in 2015.

Whether looking to create entrees, appetizers, salads, dips and sauces or a grab-and-go single-serve dessert, eggs and egg ingredients play important roles to help create enticing foods for the fresh market concept.

Egg ingredients contribute more than twenty functional properties including binding, emulsification, whipping and aeration to name a few, that help breading’s adhere to appetizers, cakes form and dips and sauces retain a smooth, creamy consistency.

Eggs complement salads, adding a recognizable protein component that helps attract consumer interest. Try creating your own refrigerated grab-and-go protein pack that contains a hard-boiled egg alongside cheese or sliced vegetables.

Egg ingredients of all varieties are currently available in abundant supply. Pre-peeled, hard-boiled eggs, the perfect component for salads or protein packs, are available from some egg suppliers. We have a complete listing in our newly updated Egg Product Buyer’s Guide. Take advantage of eggs to realize the full potential of store perimeter sales!

2017-01-03 16:37:08