0:49 Egg ingredients are available in many convenient forms to fit different application and processing scenarios.
0:51 Dr. Shelly McKee explains how the Egg Inspection Act of the 1970s helps provide the industry’s impressive safety record.
0:44 Eggs are naturally gluten free, providing replacement protein and aid with moisture retention in gluten-free applications.
0:39 Multiple scientific studies prove eggs are naturally GMO-free and can help in GMO-free formulating.
0:42 As demand for clean label continues to grow, egg ingredients provide a way to keep label statements short and recognizable.
0:33 Switching from shell eggs to liquid or dried egg products is an easy weight-to-weight conversion.
0:37 Multiple forms of egg ingredients include whole eggs, separated whites and yolks, or customized egg ingredients.
0:53 A landmark study shows U.S. egg industry has vastly reduced the overall environmental impact over the last fifty years.
0:41 Different management and feed practices provide a variety of egg products.
0:55 Egg ingredient storage is simple but differs depending on the product. Proper storage and usage maintains quality.