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May 25, 2010

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Written by AEB Food Manufacturer Team


Few ingredients, bring as many functional attributes to the table as eggs. And when it comes to baked goods, eggs are regularly part of the formulation package.

 Egg replacers have seen more use in baked goods of late. Although formulators sometimes resort to using replacers when egg prices rise, Craig “Skip” Julius, an ambassador to the egg industry, notes that such kneejerk reactions are short-sighted: “People get so focused on preserving the margin ‘right now.’ They overlook the fact that all food commodities eventually revert to the mean.” Reformulation also costs an enormous amount of money, he says—and quality is a factor. “Every time one makes a formula change, a little something gets lost, compromises are made,” he says.

Eggs also fit into the category of “natural foods,” a clean-label movement that’s picking up steam. “There is a huge move to natural ingredient labels,” says Julius.

 To read more, visit Multifunctional Eggs for Baked Goods

May 18, 2010

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Written by AEB Food Manufacturer Team


 

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.

May 11, 2010

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Written by AEB Food Manufacturer Team


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!

May 4, 2010

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Written by AEB Food Manufacturer Team


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.