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.”
Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs, whites and yolks, egg products can replace a number of ingredients because of their functional properties. Their inclusion on ingredient statements is simple: egg, egg white, egg yolk. Consumers know that eggs are real food.
Egg products come in frozen, refrigerated liquid and dried forms. They can be the whole egg, or just the whites or yolks. Sometimes additional ingredients are added for functional purposes, this provides the manufacturer with the exact specifications they need for producing their products.
View the complete supplement for more information on the 20-plus functions of egg products.
To create super foods you need super ingredients. The egg can help. Nature’s almost perfect source of protein, the egg, sets the standard against which all other proteins are measured. Eggs contain very available, easily digestible protein compared to many other types. Research shows that high-quality protein, such as the protein found in eggs, helps build muscle strength and helps people feel full for a longer period of time after eating.
Energy boosting foods are in demand. An egg, nature’s answer to the quest for a near-perfect protein, is also your answer to the quest for a highly available, highly functional protein ingredient. Just look at the facts:
• Eggs contain the most easily digestible, most readily available protein compared to any other type.
• Eggs are used as the standard for measuring the protein quality of other ingredients.
• Processed eggs contribute the same high-quality protein as fresh.
• High-quality protein ingredients such as eggs, will control hunger over a longer period of time than either carbohydrates or fats.
• Research demonstrates the need for nearly 30 grams of high-quality protein at each meal to protect muscle health.
For more on the story of egg proteins, independent scientific studies and highlights of the egg’s amazing functional properties download egg-cellent Foods egg-cellent Protein.
Mintel recently released their Bakery Trend report and the bakery industry continues to grow. Following are a few key points from the report:
•Sales of prepared cakes and pies through FDMx (Food, Drug, Mass ex Walmart) are forecast to grow by more than 5% per annum from 2011 to 2015 as the economy begins to recover and consumers become less concerned with saving money.
•The $2.4 billion prepared cakes and pies category continued to grow through FDMx even during the recession, as consumers looked for comfort in sweet treats with sales increasing by 19% from 2005-2010.
•Product launch activity of bakery products has been on the rise since 2009 for the US. The US has seen the category grow +17%.
•When it comes to desserts, the most popular desserts mentioned on US menus are chocolate cake, cookies and cheesecake.
•However, the fastest growing desserts, based on growth from Q4 2010 -Q4 2011 are New York Style cheesecake, Tiramisu and bread pudding.
•Gluten-free is the fastest growing claim paired with desserts on menus, up +96.9% from Q4 2011 vs. Q4 2010).
We believe the functional and taste attributes of egg products have greatly assisted this growth.
For more great bakery ideas, visit Egg Product Formulations. Need more information, give us a call at 847.296.7043.