News From AEB For IFT

The good news about eggs is that the good news about eggs keeps pouring in. Recent studies confirm the presence of eggs in formulation helps create gold standard products. And it is easier than ever to take advantage of the benefits of egg ingredients since eggs and egg products are available in abundant supply.

Attendees at the Institute of Food Technologists’ Annual Meeting and Expo can read new information that confirms the importance of using real eggs in formulation for their flavor, functionality and versatility at our booth #1758 in Las Vegas, June 25-28.

Last year at IFT we presented a newly published collection of reports comparing the functional and organoleptic performance of egg ingredients to blends or ingredients commonly recommended as egg replacers. That first set of reports focused on yellow batter cake, Crème Cake Blueberry muffins, cookies, brownies, sponge cake and more. Gold standard results were achieved using egg ingredients in these baking applications.

That research continues and this year, and independent third party conducted tests that compared and contrasted the performance of eggs vs. replacements in a variety of new formats. These included nougat, angel food cake, frozen custard, frozen waffles, mayonnaise and pasta. All of the research results will be available at our booth. In addition, all reports and research results are housed on a single website,, for further information.

In terms of flavor and taste, booth attendees will have the opportunity to try delicious samples that showcase the flavor, texture, mouthfeel and appearance egg ingredients can lend to finished products.  On various days, we will be serving Chocolate Almond Biscotti, Flourless Chocolate Cake and Sponge Cake Mousse Trio. Dr. Shelly McKee, Ph.D., special advisor to the American Egg Board will be on hand to help answer your questions about egg ingredient usage. Stop by booth #1758 for all the latest incredible news about REAL eggs.  

2017-04-10 08:49:40