Egg products are naturally low in sodium and possess multifunctional components for foaming, binding and emulsifying, and other functions. Egg products perform superbly in gluten-free foods with a functional and nutritional profile that helps these specialty foods retain a ‘normal’ profile, structure and taste.
Eggs possess unique nutritional properties and contribute desirable functional
attributes unequaled by any single egg alternative. Eggs also contribute a clean,
natural image to help create a consumer-friendly ingredient statement for
packaged or prepared foods.
New research published in the Journal of the American College of Nutrition suggests that starting the day with an egg breakfast can reduce hunger and help reduce caloric intake by more than 400 calories over the next 24 hours.
Energy boosting foods are in demand. An egg, nature's answer to the quest for the highest quality protein, is also your answer to the quest for a highly available, highly functional protein ingredient.
