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March 16, 2012

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Written by AEB Food Manufacturer Team


American Egg Board is scheduled to participate at the Institute of Food Technologists (IFT) Wellness 12 conference. Now it’s in fifth year, Wellness 12 is recognized as a must conference for food industry professionals interested in learning more about the growth of better-for-you food products.

The conference, to be held March 28-29, 2012, at the InterContinental Chicago O’Hare hotel in Rosemont, IL, will bring together expert presenters, practical content, and new market insights focused within individual presentations. The conference is structured around three concurrent tracks: Consumer Lifestyles & Demographics, Weight Management, and Health Issues. In addition, there will be four general sessions: “Top 10 Functional Foods Trends 2012,” “International Comparison of Food-based Dietary Guidelines: The Nutritional Message Across Countries and Cultures,” “Boomers and Millennials: A Consumer Panel Across the Age Spectrum,” and “What Consumers Around the World Will Want From Food Companies in 2020.”

American Egg Board will discuss and display materials relevant to the egg as a functional and nutritious ingredient. As a natural source of many vitamins and minerals, eggs have something for everyone and can be a valuable asset in the development of food products to meet consumer needs.  Egg products are used in low sodium foods, and gluten-free sauces and desserts.

In whichever direction consumers focus their interest, such as convenience, energy-providing or wellness foods, formulators can meet their demands by delivering new products based on egg ingredients.

March 6, 2012

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Written by AEB Food Manufacturer Team


The functional properties of egg ingredients are well documented and applauded in an industry where the combination of function, nutrition and natural is a rarity. Egg ingredients score a triple play on these three attributes, but hit it out of the park when you add to this mixture the fact that egg ingredients are sourced domestically and priced competitively.

The egg is one of the few natural sources of vitamin D in addition to host of other vitamins and minerals. The yolk provides the majority of the vitamins and minerals found in an egg, including most of the choline and vitamin B12, and approximately 40 percent of the protein. One large egg, or its equivalent within the further processed egg ingredient category, provides 6 grams of highly digestible protein.

View the complete supplement for more information on the better-for you-benefits of egg products.