In 2012, American Egg Board is continuing their association with the Prepared Foods Network as sole sponsor for the Excellence in Innovation Awards. The Excellence in Innovation Awards honor the best new product introductions in the past year. The awards are presented in two categories: Retail and Foodservice. Winners will receive their awards during the Excellence in Innovation Awards Ceremony at the 30th Prepared Foods New Products Conference.
The 2012 awards ceremony will be Monday, September 10th at the Ritz – Carlton in Palm Beach, FL.
For information about travel and registrations, please click.
One of the most frequently asked questions we receive at American Egg Board has to do with conversion of shell eggs to egg products. Each conversion is unique to the ingredients in the formulation. When nutrient factors are available for any one form of egg — shell, refrigerated liquid/frozen, or dried eggs — the other two can be estimated. The following tables show conversion factors for estimating the amount of nutrients in either whole, white, or yolk when two are known.
Table 1 — Conversion factors for estimating nutrient components in shell eggs and dehydrated eggs from liquid/frozen product data.*
Multiply nutrient values for liquid/frozen products by:
Table 2 – Equations for estimating amount of nutrients in whole, white, or yolk when two are known.**
If you have a specific question or need help in egg product conversion, call 877-488-6143.