About Us USA Poultry & Egg Export Council (USAPEEC) Out of its home office in Tucker, Georgia, USAPEEC's reach is far-ranging. Through its network of international offices and consultants in key global markets, USAPEEC keeps current on issues that directly impact U.S. poultry and egg exports. Although USAPEEC's mission is to promote exports of U.S. poultry and eggs worldwide, the Council has evolved into an association that advocates for the industry on trade policy issues. Because of its status as a not-for-profit entity, USAPEEC does not lobby, but the organization can and does act as an intermediary with USDA, in Washington and at embassies and Agricultural Trade Offices around the world. ************************************************************ "The American Egg Board (AEB) was created by an Act of Congress in 1976 at the request of America’s egg farmers, who desired to pool resources for national category-level egg marketing. Home to The Incredible Egg and Egg Nutrition Center, AEB is dedicated to increasing demand for all U.S. eggs and egg products. For more than 40 years, America’s egg farmers have supported this mission by funding the AEB. The AEB is 100 percent farmer-funded, and those funds directly support the research, education and promotion necessary to market eggs. We are honored to serve America’s egg farmers.” **************************************************************** USA Poultry & Egg Export Council Hong Kong Office (covers Hong Kong and Taiwan) Unit 810, Concordia Plaza No.1 Science Museum Road Tsim Sha Tsui East, Hong Kong Tel: 852-2890-2908 Fax: 852-2895-5546 E-mail: hkoffice@usapeec.com.hk Related Links USA Poultry & Egg Export Council www.usapeec.org American Egg Board / The Incredible Egg https://www.incredibleegg.org/

Why US eggs? From Atlanta to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products... Read More... Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes… Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes… Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes… Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes…

Nutritious Dietary Patterns Dietary patterns (also called eating patterns) are the combinations and quantities of food and beverages consumed over time. Consistent evidence indicates that, in general, a plant-based dietary pattern is more health-promoting than the current average U.S. diet. However, a “plant-based” eating patterns doesn’t mean only plants; pairing high-quality protein foods, like eggs, with plants is essential for the synthesis and maintenance of muscle tissue, and for achieving optimal vitamin and mineral intakes. The 2015-2020 Dietary Guidelines for Americans recommend three healthy eating patterns, all of which include eggs. But what are the sample eating patterns, and what are the key differences between them? To learn more about healthy eating patterns, including those recommended in the 2015-2020 Dietary Guidelines, and how eggs fit within those patterns, explore the following PowerPoint, and feel free to share it with friends! Healthy Eating Patterns: How do Eggs Fit?

More about Eggs Appearance/ missing eggs Egg safety miscellaneous Egg storage and handling General egg production questions Eggs FAQs

Egg-cellent Foods, Egg-cellent Proteins Consumers are looking for healthy alternatives. Can you help? Energy boosting foods are in demand. An egg, nature's answer to the quest for a near-perfect protein, is also your answer to the quest for a highly available, highly functional protein ingredient. Just look at the facts: Eggs contain the most easily digestible, most readily available protein compared to any other type. Eggs are used as the standard for measuring the protein quality of other ingredients. Processed eggs contribute the same high-quality protein as fresh. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: egg-cellent Foods egg-cellent Protein. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

The Secret's Out of the Shell The functional properties of egg ingredients are well documented and applauded in an industry where the combination of function, nutrition and natural is a rarity. Egg ingredients score a triple play on these three attributes, but hit it out of the park when you add to this mixture the fact that egg ingredients are sourced domestically and priced competitively. The egg is one of the few natural sources of vitamin D in addition to host of other vitamins and minerals. The yolk provides the majority of the vitamins and minerals found in an egg, including most of the choline and vitamin B12, and approximately 40 percent of the protein. One large egg, or its equivalent within the further processed egg ingredient category, provides 6 grams of highly digestible protein.

Dried Egg Products Usage Ingredient especially for the commercial food processing industry. Availability Foodservice - 6 oz pouches, 3 and 25 lb poly packs. Commercial - 25 and 50 lb boxes, 150, 175, and 200 lb drums. Advantages Long shelf life, stable and mixable. Processing Overview Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for quality and imperfections. Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time (HTST) pasteurization equipment. After pasteurization, they are spray dried. The separated egg whites and egg yolks from the same production batch may be recombined in their entirety and identified as whole eggs. Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried, resulting in stabilized egg whites for longer storage. Glucose is sometimes removed from whole egg and yolk products for long storage stability. Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spray dried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for a minimum of seven to ten days. Industry practice often exceeds the required pasteurization regulations — pasteurized at a higher temperature — to improve gel strength. This assures kill of Salmonella if the moisture content of egg solids is kept at approximately 6%. The whipping ability of egg whites also improves when stored in the hot room at low moisture levels. Pan drying, which creates a flake or granular product, is another possible method for drying egg whites, but spray drying is generally used because quick exposure to very high temperatures prevents color and nutrient damage. Added Ingredients Sugar (sucrose), glucose-free corn syrup, or sodium silicoaluminate are sometimes added according to suppliers’ specifications, as anti-caking agents to assure a free-flowing product. Without these agents, the egg powder could harden and solidify — making it difficult to incorporate into food applications. Whipping additives like sodium lauryl sulfate may be added to dried egg whites at a level of less than 0.1% (by weight of the liquid prior to drying) to assure whipping ability and aeration properties. Carbohydrates can be added to increase the egg’s resistance to heat damage, e.g., less protein denaturation during drying and improve stability and flowability of dried egg products. Storage/Handling Store dried eggs as any other dried, powdered food in a cool, dark place. Once reconstituted, use immediately or store refrigerated for no more than four days. Products: Whole eggs or yolk solids Dried egg or scrambled egg mix Egg whites Free flowing whole eggs or yolk solids Stabilized (glucose-free) whole eggs or yolk solids Blends of whole eggs and/or yolk with carbohydrates

Boomer Health E very day, 11,000 baby boomers turn 50, and many thousands more are reaching retirement age. However, this generation anticipates experiencing a different style of retirement than their parents before them. Baby boomers are more concerned with health and vitality than any other generation. Many have ignored good health messages for years, hoping that science and medicine were the quick fix. Today more boomers are more concerned with attaining their goals of "adopting a healthy lifestyle". In the Journal of the American College of Nutrition, researchers determined that not only did eggs lend a greater sense of satiety than a more carbohydrate-laden breakfast with a similar calorie count, but that calorie intake following the egg breakfast remained lower, not just for the rest of the day, but for the next 36 hours. The researchers findings that blood lipids were not impacted during the two-month study, added to the body of research that concludes that healthy adults can enjoy eggs without significantly impacting their risk of heart disease. Versatility, portability, health and vitality—terms that describe the lifestyle baby boomers wish to, and can achieve, given the right foods. Manufacturers simply need to turn to the right ingredients, such as eggs, to help this important market segment reach their goals. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

An Expert's POV on Gluten-Free and Soy Allergens A t the American Egg Board/Egg Nutrition Center, we are often asked if eggs should be considered gluten-free. With the incidence of gluten allergies on the rise, this is an important question that can have great health implications for many Americans. Gluten-Free According to Dr. Steven Taylor from The Food Allergy Research and Resource Program (FARRP) at the University of Nebraska, eggs should be considered gluten-free. Dr. Taylor points out that many gluten-free products contain eggs and they do not test positive for gluten. Although it is likely that egg-laying chickens eat wheat grain containing gluten it is also likely that the birds digest the gluten and break it down to it's constituent amino acids, which in turn are used to build chicken and egg proteins. Little if any of the gluten appears to make it to the egg in an intact form. Soy Allergens This appears to be the case regarding soy allergenicity and eggs as well. Although one recent study indicated that small amounts of isoflavones from the soy in chicken feed apparently is transferred to the egg, protein fractions from soy are broken down during the digestive process and are not likely transferred to the egg or meat of the chicken. So folks with soy allergies can enjoy eggs without worrying about a potential allergic reaction. Baked Egg Ingredients May Improve Tolerances Egg allergy affects around 2% of children younger than 5 years old. While studies show that 80% of children eventually outgrow egg allergy, and most in the general population do so by school age, there are still many children retaining egg allergy into their teenage years. It appears that the longer the egg allergy persists, the less likely tolerance develops. This makes eating a variety of foods, in particular outside the home, very challenging, as eggs are present in many prepared foods. According to a study published in the August 2012 issue of the Journal of Allergy and Clinical Immunology, research indicates that some egg-allergic individuals can tolerate baked egg (as in a muffin), as heating decreases allergenicity by altering the protein structure responsible for triggering an allergic reaction. Recognizing this, researchers characterized the immunologic changes associated with ingestion of baked egg and evaluated the role that baked egg diets play in the development of tolerance to regular egg. Results indicated that the majority of subjects with egg allergy can tolerate baked egg. Long-term ingestion of baked egg is well tolerated and accelerates the development of tolerance to regular egg. These findings present an important shift in the treatment paradigm for egg allergy, as clinical management can improve the quality of life of egg-allergic children and ideally, promote earlier tolerance development.

Senior Wisdom Maturity should bring wisdom and when considering adequate nutrition, each of us has life experiences that have guided us toward making suitable food choices. Women are often the special keepers of that accumulated health knowledge which has proven itself to be tried and true over a lifetime. Gradually over time however, changes occur within our bodies that require some new considerations and practices. After age 40, women begin to replace some muscle tissue with fat tissue leading to a reduction in the number of calories one needs as they age. Hormones that once protected women from the risk of heart disease now decline and after menopause women are more likely to put on weight in the dangerous abdominal area. Bone mineral density may also decline as a result of carefree consumption during earlier stages in a woman’s life and a declining ability to absorb valuable nutrients. A lifetime of healthy eating and exercise should prevent some of the more devastating changes that accompany aging. A healthy intake for the adult woman should include adequate amounts of all nutrients known to be essential. Although nutrient needs are the same throughout adulthood, this must be offset by a diminished requirement for calories as one ages. Foods consumed should contain the most nutrients one can get for the number of calories the food supplies. This is what nutrition experts mean by nutrient density, which has growing importance as we age. Nutritional concerns for mature women include adequate protein, fluid, vitamin and mineral intake. Animal protein intake has been shown to be beneficial in preserving a women’s bone mineral density. Vitamin and mineral intakes play a large role in preserving a woman’s health and immunity since resistance to infection is often one of the first defenses to be lost when dietary intake is inadequate. As we ages, some of our natural defenses to foodborne illness diminishes including sight, taste and smell as well as stomach acid output that kills bacteria after it reaches the stomach. This makes women more susceptible to foodborne illness as they age. Consuming enough vitamins and minerals can also help avoid gum disease which makes chewing food a burdensome challenge. For those women who have difficulty chewing food due to medical problems or poor dentition, eggs are soft and easily chewed yet packed with easily digestible nutrients.