Eggscellent news about the functionality of egg products is frequently written in food manufacturing trade publications. Additionally, egg nutrition information is provided that really defines the eggceptional nature of egg products. AEB also develops single focused supplements which explain information relevant to food formulators.
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Food Technology, The Power of Protein, January 2012
Consumers are looking to increase protein and eggs are an excellent source.
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Food Technology, Emulsifying Excellence, December 2011
How components in egg yolk function as emulsifiers and the benefits they bring to a formulation.
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Food Technology, Betting on Breakfast, November 2011
Eggs provide long-lasting satiety because of their protein package.
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Food Technology, Digging Into Desserts, November 2011
Sweet snacks and desserts are predicted to be the fastest-growing food categories through 2018. Egg ingredients contribute functional benefits in the creation of these sweet treats. |
Food Product Design, Building Muscle, November 2011
Building muscle is important to more than just atheletes. |
Prepared Foods, Excellence in Innovation, October 2011
The American Egg Board is the premier sponsor of the event. Open to read about the winners. |
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Food Product Design, Formulating with Gluten-Free Flour, October 2011
Egg products can help supply protein to gluten-free applications. |
Food Product Design, Vitamin E's Perennial Appeal, October 2011
Vitamin E is perennially prized as an ingredient, it's in eggs. |
Baking & Snack, Going for the Grain, September 2011
The role of adhesion and eggs in baking. |
Food Product Design, Food Choices Based on Flavor, Price, August 2011
Consumers make food purchases believing certain foods with added benefits, like eggs, have some impact on overall health. |
Journal of Food Science, Egg yolk phosvitin and functional phosphopeptides, August 2011
Egg yolk phosvitin is considered as the most phosphorylated protein found in the nature. |
Food Chemistry, Egg white solids on the physicochemical properties of gluten-free bread, August 2011
Read the abstract on gluten-free formulations. |
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Prepared Foods, Egging It On, August 2011
Mintel reports on the popularity of eggs. |
Baking and Snack, Baker's Buiding Blocks, June 2011
Eggs and dairy protein provide an extra punch to baked foods. |
Food Product Design, Egg Nutrition Update, May 2011
Periodically,USDA reviews the nutrient composition of various foods. |
Food Technology, New Education Resource for Eggs, May 2011
Introducing new education website - FunctionalEgg.org |
Food Product Design, Protein-Rich Breakfast Improves Satiety, May 2011
Eating a protein-rich breakfast as an effective strategy to improve appetitie control |
Food Technology, Breakfast - The Meal of Health, March 2011
Health challenges: breakfast composition and frequency of consumption. |
Prepared Foods, Enzyme Modified Egg Yolk in Dressings & Sauces, April 2011
Enzymes are critical functional ingredients in food. |
Food Product Design, Condiments and Sauces Go Gourmet, February 2011
A gourmet sauce doesn’t just add to the dish, it amplifies the dish. |
Prepared Foods, Egg Offers High Protein and Satiety, December 2010
Egg breakfast provides greater satiety |
Food Product Design, Cracking Open New Egg Ideas, November 2010
The egg is a remarkable, multi-functional ingredient |
Food Product Design, Egg Safety, October 2010
The U.S. egg product supply is among the safest in the world |
Food Product Design, Eggs a Natural Fit for Gluten-Free, August 2010
Eggs, a naturally gluten-free food, add nutrition and functional appeal to gluten-free foods |
Food Product Design, Bob Weeks’ Blog, August 2010
Calm down...no need to panic |
Food Technology, The Benefits of Pasteurized Eggs, August 2010
IFT ePerspective; Dr. Pat Curtis discusses the safety of egg products |
Food Technology, Powerful Proteins, August 2010
Proteins role in cardiovascular and health management |
Prepared Foods, New Product Trends, July 2010
Lacto-ovo vegetarian diet and eggs |
Prepared Foods E-Newsletter, Eggs Perform Best, July 2010
Eggs measured against alternatives in angel food cakes |
Food Technology, Eggs Pure and Simple, June 2010
Article on the 20 functionality benefits while helping to simplify the ingredient label |
Food Product Design, Stabilization from Nature, April 2010
The proteins in eggs function as stabilizers in various food systems |
Culinology, Recipe Redux Sponge Cake Napoleons, March 2010
Key to a successful sponge cake is proper aeration, primarily with eggs and sugar |
Food Product Design, Mutifunctional Eggs for Baked Goods, March 2010
Few ingredients bring as many functional attributes to the table as eggs. |
Food Navigator-USA.com, Egg Foam & Gluten-Free Sourdoughs, January 2010
Egg white foams enhance the structure of baked goods |
Prepared Foods, Nutra Solutions, December 2009
Egg Offers High Protein and Satiety |
Food Technology, Rediscovering the Ingredients of Antiquity, October 2009
Eggs Over Time (page 8) |
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