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Egg Products Buyers’ Guide

Are you sure that you’re using the right egg product in your product formulations? Why not step back and compare your egg ingredient selection with the wide range of choices that exist today. Overall, the egg category has grown substantially and supply companies have responded with a remarkable array of new and better ways to store and use eggs. American Egg Board’s Egg Product Buyers’ Guide is a complete list of US egg product suppliers cross-referenced by product type.

For the up-to-date Buyers’ Guide, click here.

 

2010-05-18 17:05:16
 

Eggs Can Do That, Too!

Few food ingredients are as “pure & simple” as egg products, which “are recognized by product developers as bringing more to product formulations with less,” according to Elisa Maloberti, director of egg product marketing, American Egg Board, Park Ridge, IL “In fact, with 20-plus functions, some might say egg products are anything but simple. But the truth is, egg products are uniquely pure and simple.”

 According to Datamonitor, New York, labeling terms such as “natural” and “organic” are no longer as powerful as they once were as a result of their prevalence in the industry. The new approach to convey “better for you” is to take a machete to ingredient lists, replacing those that sound more at home in a chemistry lab with simple ingredients that consumers recognize…real foods such as egg products.

 Learn more at: Eggs Can Do That, Too!

2010-05-11 19:55:53
 

Egg Products Buyers’ Guide



Are you sure that you’re using the right egg product in your product formulations? Why not step back and compare your egg ingredient selection with the wide range of choices that exist today. Overall, the egg category has grown substantially and supply companies have responded with a remarkable array of new and better ways to store and use eggs. American Egg Board’s Egg Product Buyers’ Guide is a complete list of US egg product suppliers cross-referenced by product type, region, and company.

For the up-to-date Buyers’ Guide, click here.

2010-05-04 18:30:44
 

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
 

There's Comfort in Eggs

Comfort foods are part of a larger trend that sees Americans returning to the basics. They're eating at home more. The web site Allrecipes.com conducted its Annual Food Trend Forecast at the end of 2008 and 80 percent of respondents said they plan to cook at home more in 2009 to help manage food budgets while 61 percent reported eating out less in 2008.

The Food Marketing Institute's U.S. Grocery Shopper Trends 2008 reports 71 percent of consumers polled say they're eating more leftovers. 

The good news is that although consumers might be searching for ways to spend money more wisely, they are still stocking the pantry. Consumers still need prepared food solutions to make meal preparation easier. One answer for food formulators navigating the tricky waters of supplying comfort foods on a budget is using the egg as an ingredient.  Processors have reduced the functional difference between frozen liquid and dried eggs so preference today is dictated in terms of end-user requirements. Liquid eggs, for example, are especially convenient for the fast food industry as interest in hand-held breakfast sandwiches continues in popularity.

 Dried eggs offer prepared food manufacturers the advantages of shelf-stability and easier storage. Dried egg ingredients provide the functional and nutritional benefits without the added liquid some formulations don't require.

 To learn more, visit Comfort in Eggs

2010-03-26 14:08:11
 

Our New Site!

We recently launched our revised food manufacturers’ website and we believe it will help you, the product developer, learn more about the 20+ functions of egg products in a variety of applications.

We recently launched our revised food manufacturers’ website and we believe it will help you, the product developer, learn more about the 20+ functions of egg products in a variety of applications.  Versatile real egg products offer a wide array of functionality, including coagulation, emulsification, foaming and crystallization control.

There’s also a lot of great information about the different types of egg products, complete with a Buyers’ Guide for easy access to the suppliers of these products.  In our “Nutrition and Trends” area, we have articles on protein, satiety, gluten-free, comfort foods, all supported by white papers.  We have a comprehensive area on processing, handling, storage, and a variety of useful specifications.  Egg products will help you in meeting your diverse formulation requirements, while helping to provide clean labels you seek and your consumers’ desire, naturally.

If you like what you see, let us know.  If there’s more information you’d like us to provide, we can do that too.

2010-03-04 16:51:08