American Egg Board publishes the eggsaminer newsletter, which covers a variety of trends and current interest topics. New products using egg ingredients are profiled and a Question and Answer section offers great advice.
NOTE: Eggsaminer is no longer available as a printed newsletter, but if you would like to receive it in your inbox please subscribe today by using the handy form on this page.
In this issue: the prevalence and value of clean labels; a new study discusses the relationship between egg consumption and carotenoid absorption; we focus on egg yolks and emulsification properties as applied to numerous product applications; the American Institute of Baking weighs in on egg ingredients and more.
Read the latest edition here