Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. Eggs also contribute a clean, natural image to help create a consumer-friendly ingredient statement for packaged or prepared foods.

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Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. New research supports a hypothesis that eggs require more than a simple 1:1 substitution with an egg alternative to acquire similar ingredient functionality in many prepared foods. Eggs also contribute a clean, natural image to help create a consumer-friendly ingredient statement for packaged or prepared foods.

 

Egg products are available liquid, frozen or dried for the convenience of the food formulator.

Regardless of form, the egg's nutritional and functional qualities remain intact. When properly stored, egg products will maintain a stable shelf life for months.

 

For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org