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The Egg & Clean Labeling

Today the American Egg Board announced the release of its latest white paper - “The Egg & Clean Labeling”. The white paper explores the importance and relevance of eggs in today’s clean label marketplace. The number of consumers interested in the contents of modern ingredient labels continues to climb. And they are looking for some very specific information. In fact, according to the 2013 International Food Information Council “Health and Wellness” annual survey, 93 percent of consumers prefer to see familiar ingredients (such as eggs) on food labels. As a result, food manufacturers are more aware and discerning about the ingredients on their product labels.

A natural fit

“Nothing is much more natural than an egg,” explains Joanne Ivy, president & CEO, American Egg Board. “Eggs have a history of use that goes back as far as mankind. It’s probably safe to say that eggs are universally recognized and understood by consumers. So as consumers demand more clean labeled, natural products with recognizable ingredients, eggs can certainly make an important impact on their buying decisions.”

Key white paper highlights include:

Copies of “The Egg & Clean Labeling” white paper can be downloaded at www.aeb.org/realeggs. For more information on the 20-plus functions and formulas using all natural eggs, visit AEB.org.

  • Buying trends are leading to increasing numbers of natural and clean label products
  • People want to see ingredients they recognize and trust
  • Clean labels play a significant role in consumer purchasing decisions
  • 85% of consumers view eggs as a healthy, wholesome choice for their families
  • Eggs are a key ingredient in making products better because of their 20 plus functions from emulsification to coagulation
  • Egg products used in food processing are indistinguishable from fresh eggs in flavor, functionality and nutritional value
  • Cost-effective, appealing, always 100% natural. Eggs can be a positive addition to a label.
  • Eggs are not a genetically modified (GM) food. This includes shell eggs and eggs used for processed egg products, i.e. liquid and/or egg powder.

Copies of “The Egg & Clean Labeling” white paper can be downloaded at here. For more information on the 20-plus functions and formulas using all natural eggs, visit AEB.org.

2013-09-19 13:24:55
 

Eggs Improve Gluten-Free Bread Quality

Research presented during a poster session at the annual meeting of the Institute of Food Technologists in Chicago revealed eggs have a positive impact on the quality of gluten-free bread. A team of Kansas State University researchers led by Fadi Aramouni, Ph.D., found that eggs showed a distinct impact on bread roll quality, increasing volume and cell elongation. “Before beginning our research three years ago, we found despite the rapidly expanding retail market for gluten-free products, many of the gluten-free offerings were of mediocre quality,” explained Aramouni. “As a result we wanted to see if we could improve gluten-free bread quality to help celiac sufferers and those who choose to eat gluten-free.”

The taste, volume, color, moisture and other characteristics—common to conventional wheat bread—are often lacking in gluten-free bread products. The team knew if they could positively impact these characteristics, they would improve gluten-free bread quality. Gluten forms a protein matrix that gives bread volume and texture, so the idea was to replace the gluten with an ingredient that could provide structure to the bread. “Eggs—also a protein source—are known for their foaming ability,” said Aramouni. “Using eggs as part of a gluten-free bread roll formulation, we were able to increase volume, and improve color and texture.” The addition of eggs made the texture softer and helped maintain moisture and retard staling—which is important to maintain shelf life. Another common shortcoming of gluten-free bread is quick staling.

Consumer acceptance

But according to Aramouni, improving the functional aspects of gluten-free bread was just a step toward consumer acceptability. “You can publish all the research you want, but if the consumer will not buy it, a product will not make it on the shelf.” Among the general population, consumers found the gluten-free product formulated with eggs highly acceptable and also indicated a willingness to buy it. As might be expected, celiac consumer acceptance and purchase rankings were even higher. “Inclusion of eggs definitely makes a critical difference in acceptability of gluten-free breads. It’s the make or break for acceptability.”

While eggs were a part of the improved gluten-free formula, honey, sunflower seeds and sorghum flour were too. All these ingredients together helped to make a good tasting, good quality gluten-free bread. Going forward Aramouni feels the team’s research could have a big impact on development of gluten-free baked goods, as the positive results seen in the gluten-free roll formula with eggs could also be achieved in other similar baked good applications. The team hopes to have their final research published in the Journal of Food Science.

For gluten-free formulation ideas visit http://www.aeb.org/food-manufacturers/functional-properties-uses.

2013-08-05 05:00:37
 

Skewed Protein Distribution

Life keeps spinning faster and some people find they have no time to eat until the evening meal. Others are encouraged by social media or dieting myths to skip breakfast in order to lose weight. In fact, an estimated 15% of U.S. adults have used fasting as a means to try to lose weight. What this creates is protein consumption habits that are upside down.


Our issue is not the amount of protein consumed, we’re eating enough on a daily basis, but when that protein is consumed. Americans eat more protein during the dinner hour than any other time of the day for a skewed daily protein distribution in the diet. Our bodies optimally require and use the amino acids present in protein during the course of the day, not at night when we are inactive.

That is one habit worth reversing. Research shows the most beneficial time of day to consume protein is in the morning. And not just any protein, but egg proteins. Pennington Biomedical Research Center revealed study results last summer that showed a breakfast containing egg proteins was better than a wheat-based breakfast in keeping hunger at bay.

Harvard released results from a 16-year study of nearly 30,000 subjects that found men who skip breakfast are 21% more likely to develop Type-2 diabetes than those who eat breakfast daily.

Multiple studies show the correlation between students who eat breakfast and more active mental function, better grades and even better graduation rates.

In addition, skipping breakfast as a means to lose weight might actually put on the pounds instead of taking them off.

When people skip breakfast, they’re most likely to reach for a carbohydrate-laden food, according to a study released by Cornell University researchers last July. In the study, researchers split students into two groups; one half fasted for 18 hours while the other group did not. All were then offered a buffet-style lunch. Students who had fasted put more starchy foods on their plates and were more likely to start the meal with carbs, rather than choices such as vegetables, fruit or protein.

Not only did they start the meal with carbs, the students who started their meal with the starch-related food consumed significantly more calories per meal than those who selected and started with a fruit, vegetable or protein instead.

Starting the day with eggs for breakfast helps you feel satisfied longer and perhaps make it easier to ignore the vending machine outside your office or that bag of chips in the kitchen cupboards.

For incredible high-protein formulation ideas, visit www.aeb.org/food-manufacturers/functional-properties-uses.

2013-07-22 05:00:43
 

Desktop Dining

Believe it or not, 27% of us eat breakfast at our desks instead of the kitchen table or even countertop (according to Home Food Safety’s “2011 Desktop Dining” survey). So anxious to save time and money, to impress the boss or just deal with work overload, we’re consistently eating on the run.

Nutritious meals will help ensure our health won’t suffer, but the conundrum posed by our nomadic dining habits is packing the right nutrients into a form that can be consumed in almost any environment. Fortunately the food industry has responded with different methods of getting a nutritional powerhouse into our mobile lifestyle.

Food truck popularity has never been so strong and more operators are focusing on breakfast to take advantage of the early morning crowd.  Creative breakfast sandwiches feature eggs on specialty breads or commuting diners can enjoy crepes, pancakes and other menu items served fast, fresh and hot. Workers can tote these comfort foods to the office desk and enjoy breakfast near the computer keyboard.

The more frugal desktop breakfast diners can take advantage of the office microwave to heat any one of a number of breakfast bowls or handheld sandwiches from the frozen food aisle. Eggs pair up perfectly as the basic ingredient supporting vegetables, sausage, cheese or even hash browns, heated through in two to three minutes. Personally, I like to keep jar of hot sauce in the drawer nearby.

Eggs help formulate breakfast foods for on-the-go consumers. Find application ideas at www.aeb.org/food-manufacturers/functional-properties-uses.

2013-07-08 05:00:52
 

Hot Trends in Cool Desserts

Artisan home made ice cream has been a focus of hot-spot frozen dessert storefronts, but now more mainstream chefs are scooping up the possibilities, according to the National Restaurant Association’s “What’s Hot” chef’s survey for 2012. Chefs say that artisan homemade ice cream is worth experimentation and an appearance on the menu.

With specialty flavors changing as fast as the chalkboard sign in front of a street-side boutique can be erased, some things, like the quality ingredients inside the ice cream, remain the same. Behind every scoop of sweet-corn or coconut-jalapeno flavored ice cream are the classic ingredients that make it smooth, creamy and delicious, namely cream, sugar and real eggs.

Obviously the dairy ingredients lend ice cream its distinctive flavor, but particularly in a vanilla-based ice cream egg yolks also contribute to flavor and color. More importantly, the egg yolk acts as an emulsifier and enables the milk fat to be evenly dispersed throughout the ice cream during freezing, creating a smooth texture in the finished product. The quality and purity of these classic ingredients creates the smooth, pure base that acts as the perfect setting for the more exotic ingredients and flavors for a memorable dessert experience.

For innovative ideas to formulate cool desserts visit http://www.aeb.org/food-manufacturers/functional-properties-uses.

2013-06-24 05:00:46
 

Small Plates...Big Potential

Finger foods and appetizers find a strong and thriving market not only at wine bars but also larger restaurants offering specials on small plates at specified times between the lunch and regular dinner hour, or served with late-night cocktails. The small plate gives diners the opportunity to experiment with new types of cuisine without taking a big risk. Operators can experiment with various trends, flavors and forms without major menu changes.

Baum & Whiteman reports small balls of fried food create contemporary flavor delivery systems, popular in the bar area of restaurants. Egg ingredients help breading adhere, ingredients bind together and retain their shape; for arancini, risotto, falafel, croquettes, kimchi, goat cheese mixed with spinach, or mini crab cakes. Mini pockets, pies, sliders, two-bite sandwiches and fried vegetables like panko-coated green beans or artichoke hearts, served with a complementary dipping sauce can help round out a small plate offering.

Small plates can help provide extra profits in the bar area or an additional traffic during traditional slow times within a main restaurant. And a stable of functional, reliable ingredients mixed with more exotic flavorings, vegetables and proteins can help the foodservice chef create a wide variety of small plate offerings designed to keep the menu fresh and adventuresome.

Egg ingredients help create appetizers & small-bite foods with big flavor.  For innovative ideas visit http://www.aeb.org/food-manufacturers/functional-properties-uses.

2013-06-10 05:00:08
 

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 http://www.aeb.org/food-manufacturers/functional-properties-uses.

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
 

‘Free-from’ Benefits from Egg Inclusion

The ‘free from’ crowd among consumers is growing—the avid label readers, the shoppers who peruse only the outer perimeter of the store and look for foods free from preservatives, GMOs or food free from ingredients that seem artificial. They also are looking for foods free from gluten.

In 2009 a research group at Mayo Clinic compared blood samples to determine if improved diagnoses were causing the increased number of celiacs or if more people were actually contracting the disease. The team discovered that it is five times more common than fifty years ago. While the numbers for true celiacs are increasing, the Hartman Group, a Seattle-based research firm, says at least half of consumer purchasing gluten free product don’t suffer from celiac. Regardless of the reason for purchase, Mintel projects the gluten free market will see continued growth, with sales estimates of $7 billion for 2012 and $8 billion for 2013.

Creating foods that will appeal to the free-from crowd requires a look at simple, yet highly functional ingredients. Eggs play into a free-from purchasing plan naturally. Egg ingredient functionality and nutritional content both contribute to the creation of gluten-free foods.

The typical blend of flours used in gluten-free bread, for example, contains far less protein than wheat-based breads, affecting the bread composition. Since 2010 scientists at Kansas State University have experimented with egg proteins in gluten free bread because the high-quality, complete proteins in eggs form foam that entraps air. Eggs, when used with gluten-free flours, help simulate the wheat flour functionality in bread. Early research appears to suggest optimal results are obtained through the use of 25% whole liquid egg product, on a flour basis. Other research indicates that egg ingredient usage might also help prevent staling.

In sweet applications, such as cookies, cakes or muffins, egg proteins help contribute to a lighter, more fluffy texture.  Gluten-free pasta benefits not only from egg proteins, to help bind the ingredients together, but the egg yolk pigment, xanthophyll, a carotenoid with a yellow-orange tone, which helps contribute rich color to the pasta. “Free-from” foods don’t have to be devoid of taste, nutrition, form or function. Egg ingredients contribute to all of these.  Visit http://www.aeb.org/food-manufacturers/functional-properties-uses for incredible application ideas.

2013-04-29 15:03:32
 

Sunshine from Food

There could be more than one reason why a certain style of cooked breakfast egg is called “sunnyside up.” The friendly yellow yolk contains approximately 41 IUs of vitamin D, the vitamin commonly associated with sunlight, because vitamin D is produced by your skin in response to exposure to ultraviolet radiation from natural sunlight.

This can be in short supply in the wintertime, particularly in far northern climates as the sun doesn’t rise high enough in the sky to deliver this beneficial effect to anyone north of Atlanta (U.S. News and World Report). A common misconception is that vitamin D benefits can be derived from sitting in a sunlit window, but vitamin D does not pass through glass. You can however, improve vitamin D intake while sitting at the table, as certain foods, such as eggs, can help provide it for your body.

Vitamin D may help combat the winter blues.  But vitamin D does so much more. It may help in preventing osteoporosis, prostate and breast cancers. Studies have shown that vitamin D may also help keep blood sugar levels under control by increasing the release of insulin, and lower blood levels of vitamin D have been associated with diabetes. Vitamin D performs normal functions in the body to help maintain blood levels of calcium and phosphorus. Vitamin D in fact, aids in calcium absorption, which helps keep bones strong and healthy. Recent research even suggests vitamin D may provide protection from hypertension and several autoimmune diseases.

Heart deaths are even linked to vitamin D deficiency. Research from the Archives of Internal Medicine show people with the lowest vitamin D levels have more than double the risk of dying from heart disease and other causes.

The government recommends 200 IUs daily up to age 50, recommending increasing amounts for each decade that follows. Formulating products with whole egg or yolk products can help consumers reach their daily goal of vitamin D. Visit http://www.aeb.org/food-manufacturers/functional-properties-uses for innovative formulations.

2013-04-15 16:46:11