White papers
The American Egg Board is committed to providing the food processing industry with the most recent and up-to-date information as it relates to consumer trends and scientific information used in the development of applications where eggs play a role. Much has been written on the unique and irreplaceable benefits of eggs in applications such as baked goods, sauces and dressings and prepared foods. We invite you to download our latest reports.
REAL Eggs Make a Real Difference
There is no one-to-one substitution that can replace the multiple functional and synergistic properties supplied by REAL egg ingredients. We examine how REAL egg ingredients help supply the flavor, form and function to create gold standard products with consumer appeal…
REAL Eggs: Not All Proteins Are Created Equal
Not all proteins are created equal. Their amino acid composition creates a wide variety of taste profiles and functional attributes that differ depending on the protein’s origin. REAL egg ingredients offer a dynamic combination of beneficial flavor, functional and nutritional qualities….
The Egg and Clean Labeling
In its most recent white paper, AEB studies the effects of The Egg and Clean Labeling, focusing on the relevance and importance of eggs in today’s clean label marketplace and their power to enhance and protect your food...
REAL Eggs are GMO-Free
The good news for food formulators is that according to USDA, eggs are not a genetically modified (GM), or bioengineered food. This applies both to shell eggs and the eggs used for further processed products. We explore the science…
Gluten-Free Solutions Begin with REAL Eggs
The right ingredients create delicious gluten-free foods with great texture, taste and appearance; are compliant with FDA regulations for this product category. REAL eggs are gluten-free and provide a stellar functional profile…
The Egg and Sustainability
‘The Egg and Sustainability’ white paper summarizes a 50-year landmark study of the environmental impact of the U.S. Egg Industry. Improved production practices have led to healthier hens and lower resource use…
