Time and again, egg products have proven their versatility and multi-functionality in both regular and specialty foods, no more so than in gluten-free formulations, a growing product category that serves people with celiac disease.
The celiac consumer is more educated than your average consumer in terms of reading labels. They have had to deal with so much in their bodies they are aware of product sourcing and ingredient lists far more than your average consumer.
Protein from egg products performs superbly in gluten-free formulations. Egg protein is easily digestible and provides essential functional and nutritional properties helping food formulators develop products for those with a low tolerance for gluten. Eggs maintain the profile, structure and taste of gluten-free foods while helping to develop a clean label.
For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org