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