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About Alison Consumer Trends According to consumer research, nearly 90% of Americans believe eggs are a nutritious choice for breakfast, and 82% believe eggs are a healthier breakfast than cereal. Clearly, shoppers are looking for more protein in the morning, and they are increasingly interested in the fact that: Eggs are all-natural Eggs are a good source of high-quality protein Eggs are a good source of Vitamin D Eggs are gluten-free Eggs are 70 calories Egg purchase frequency continues to trend upwards, with the percentage of Heavy Egg Users (3+ cartons per month) increasing by 18% from 2009 to 2013, Medium Egg Users (2 cartons/month) increasing by 10%, and Light Egg Users (Less than 2 cartons/month) decreasing by 28% over that same timeframe. On average, respondents are eating/serving 5.5 eggs for breakfast during the workweek and 3.1 eggs on weekends – which is the equivalent of approximately three dozen eggs per month.

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.

Packaging U.S. eggs are primarily packaged on plastics or fiber trays that hold 30 eggs. Filled trays are then packed into cases that hold 360 eggs (30 dozen), a capacity that is universal throughout the industry and is used to transport and store shell eggs. Eggs are shipped by refrigerated trucks or in refrigerated containers aboard ocean-going vessels. Capacities of refrigerated container are as follows: 20-foot = 300 cases 40-foot = 750-800 cases 40-foot high cube = 850-900 cases A typical retail package or small pack, as it is known overseas, is formed from pulp or foam to hold 12 shell eggs. There are other packs available in the U.S. market that can hold 6, 8 or 18 eggs. The carton controls breakage and prevents the loss of moisture and carbon dioxide. According to the mandatory federal labeling requirements, each carton must include the name and address of the packer or distributor, the net contents, identity of the product, nutritional labeling, and safe handling instructions. Each egg carton with the USDA grade shield must also display the pack date, which is the day that the eggs are washed, graded, and placed in the carton. The pack date, also known as the Julian date, is a three-digit code that represents the consecutive day of the year starting with January 1 as 001 and ending with December 31 as 365.

Research Snapshot A 2008 study from Surrey University published in the European Journal of Nutrition provides evidence that increasing dietary cholesterol intake by eating two eggs a day does not increase total plasma cholesterol when accompanied by moderate weight loss. The study authors concluded that cholesterol-rich foods should not be excluded from dietary advice for weight loss. (1) A 2007 study of 9,500 people reported in Medical Science Monitor showed that eating one or two eggs a day did not increase the risk of heart disease or stroke among healthy adults. The study noted that eating eggs may actually be associated with a decrease in blood pressure. (2) A study presented at the Experimental Biology conference in 2007 showed that egg consumption contributed less than one percent of the risk for heart disease when other adjustable risk factors were taken into account. The researchers concluded that wide-sweeping recommendations to limit egg consumption may be misguided, particularly when eggs' nutritional contributions are considered. (3) In 2006, Nutrition Bulletin published a review of scientific studies from the past 30 years showing that eating eggs daily does not have a significant impact on blood cholesterol or heart disease risk. The authors noted several benefits of egg consumption – including the high-quality protein eggs provide – and argued that consumption of one to two eggs a day should be actively encouraged as part of a calorie-restricted weight-loss plan. (4) A six-week study conducted by researchers at the Yale Prevention Research Center in 2005 showed that adding two eggs a day to a healthful diet did not significantly increase blood cholesterol levels in young or middle-aged men and women with normal or even moderately elevated blood cholesterol levels. (5) A review of more than 25 studies that appeared in the Journal of the American College of Nutrition in 2000 showed that eating an egg a day isn't associated with increased risk of heart disease in healthy men and women, even after taking into account other aspects of their diet that may increase the risk for heart disease. (6) A 1999 Harvard University study that collected data from more than 100,000 men and women found no significant difference in heart disease risk between healthy adults who ate less than one egg a week and those who ate more than one egg a day, and that eating up to one egg a day is unlikely to have a significant overall impact on the risk of heart disease or stroke. (7) REFERENCES Harman Nicola L, Leeds, Anthony R, and Griffin, Bruce A. Increased dietary cholesterol does not increase plasma low density lipoprotein when accompanied by an energy-restricted diet and weight loss. European Journal of Nutrition.2008; 47:287-293 Qureshi A, et al. Regular egg consumption does not increase the risk of stroke or cardiovascular diseases. Medical Science Monitor. 2007; 13(1): CR1-8. Tran NL, et al. Balancing and communicating risks and benefits associated with egg consumption – a relative risk study. Presented at Experimental Biology 2007, Washington, D.C.6 Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Katz DL, et al. Egg consumption and endothelial function: a randomized controlled crossover trial. Int J Cardiol. 2005; 99:65-70. Kritchevsky S and Kritchvesky D. Egg consumption and coronary heart disease: an epidemiological overview. J Am Coll Nutr. 2000; 19(5): 549S-555S. Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-94.

Appearance / Missing Eggs Q: What is double yolk eggs? How are they formed? A: A double yolk occurs when a chicken releases two yolks into the same shell and are usually produced by young chickens whose reproductive systems have not fully matured. Double yolks can also come from older chickens nearing the end of their egg producing period. Eggs with double yolks are perfectly safe to eat. Some say it’s a sign of good luck to find them! The chance of getting a double yolk is said to be 1 in a 1000 but this is dependent on the age of the flock. It is possible to get more than one double yolk egg in the same dozen. Q: Is the internal appearance of eggs related to egg safety? A: Egg appearance is not usually related to food safety. Variation in color and appearance can be due to many factors: Blood or meat spot – Rupture of small blood vessel(s) in yolk at time of ovulation, or deposition of tissue during egg formation Cloudy egg white – Egg is extremely fresh Color of yolk – Influenced by pigments in feed in the hen’s diet Green ring on hard-cooked yolk – Result of overcooking egg, caused by sulfur and iron compound reactions on the yolk surface of the yolk Off-color egg white, i.e. pink, green or iridescent – Spoilage due to Pseudomonas bacteria, a very common type of bacteria that healthy people often carry without knowing it. This bacteria produces a greenish, fluorescent, water-soluble pigment in the egg white. If you come across an egg with an off-color egg white, DO NOT EAT. Black or green spots inside the egg – Results of bacterial or fungal contamination of the egg. If you come across an egg with black or green spots inside the egg, DO NOT EAT.. Q: What does blood spot in an egg mean? Is the egg okay to eat? A: People are accustomed to seeing perfect whites and yolks when they crack an egg so it’s understandable questions arise when that’s not the case. Eggs with blood spots (sometimes called meat spots) are fine to eat as long as they are properly cooked. Most eggs with anomalies like these are detected by electronic spotters and never reach the market, but it’s impossible to catch them all. Blood or meat spots are caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident in the wall of the oviduct in the hen’s reproductive tract..

Comfort In Eggs Comfort foods are part of a larger trend that sees Americans returning to the basics. They're eating at home more. The web site Allrecipes.com conducted its Annual Food Trend Forecast at the end of 2008 and 80 percent of respondents said they plan to cook at home more in 2009 to help manage food budgets while 61 percent reported eating out less in 2008. The Food Marketing Institute's U.S. Grocery Shopper Trends 2008 reports 71 percent of consumers polled say they're eating more leftovers. The good news is that although consumers might be searching for ways to spend money more wisely, they are still stocking the pantry. Consumers still need prepared food solutions to make meal preparation easier. One answer for food formulators navigating the tricky waters of supplying comfort foods on a budget is using the egg as an ingredient. Processors have reduced the functional difference between frozen liquid and dried eggs so preference today is dictated in terms of end-user requirements. Liquid eggs, for example, are especially convenient for the fast food industry as interest in hand-held breakfast sandwiches continues in popularity. Dried eggs offer prepared food manufacturers the advantages of shelf-stability and easier storage. Dried egg ingredients provide the functional and nutritional benefits without the added liquid some formulations don't require. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Egg Product Safety The Importance of Egg Safety Unbroken fresh shell eggs may contain certain bacteria that can cause foodborne illness. The bacteria are Salmonella Enteritidis (SE). While the number of eggs affected is quite small, there have been some scattered outbreaks. Currently, the government, the egg industry, and the scientific community are working together to solve the problem. Egg Product Safety The term “egg products” refers to eggs that have been removed from their shells for processing. Basic egg products include whole eggs, whites, yolks and various blends, with or without non-egg ingredients, that are processed and pasteurized. They may be available in liquid, frozen and dried forms. Are Egg Products Pasteurized? Yes. The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized. They are rapidly heated and held at a minimum required temperature for a specified time. The destroys Salmonella but it does not cook the eggs or affect their color, flavor, nutritional value or use. Dried whites are pasteurized by heating in the dried form. Can Egg Products Be Used in Uncooked Foods? Egg products can be used in baking or cooking (scrambled eggs, for example). They have been pasteurized, but are best used in a cooked product. Consumers should be sure that the internal temperature of the cooked dish reaches 160ºF. Egg products can be substituted in recipes typically made with raw eggs that won’t be cooked to 160ºF, such as Caesar salad and homemade mayonnaise. Although pasteurized, for optimal safety, it is best to start with a cooked base, especially if serving high-risk persons: people with health problems, the very young, the elderly and pregnant women. What Are Some Buying Tips? Containers should be tightly sealed. Frozen products should show no sign of thawing. Purchase refrigerated products kept at 40ºF or below. Avoid hardened dried egg products. Storage Times for Egg Products Frozen egg products – 1 year if the container for liquid products bears a “Use-By” date, observe it. For liquid products without an expiration date, store unopened cartons at 40ºF or below for up to 7 days not over 3 days after opening). Don’t freeze opened cartons or refreeze frozen cartons that have been thawed. Unopened dried egg products can be stored at room temperature as long as they are kept cool and dry. After opening, keep refrigerated. Use reconstituted products immediately or refrigerate and use that day. Other Egg-type items Certain egg-type items are not presently considered egg products. These items, which are under the Food and Drug Administration (FDA) jurisdiction, include freeze-dried products, imitation egg products and egg substitutes. Inspected pasteurized egg products are used to make these items. No-cholesterol egg substitutes consist of egg whites, artificial color and other non-egg additives. Direct questions about egg substitutes to the manufacturer or to the FDA. USDA Dried Egg Mix USDA dried egg mix is a dried blend of whole eggs, nonfat dry milk, soybean oil and a small amount of salt. (This is a government commodity product, not usually available commercially.) To reconstitute, blend 1/4 cup with 1/4 cup water to make one “egg.” The reconstituted mix requires cooking. Store USDA Dried Egg Mix below 50F, preferably refrigerated. After opening use within 7 to 10 days. Use reconstituted egg mix immediately or refrigerate; use within 1 hour. In addition, whether refrigerated liquid, frozen or dried, egg products supply an impressive nutritional profile to most processed food products. When properly stored, these processed egg ingredients will maintain a stable shelf life for months. Some of the advantages of further processed eggs include: Assurance of a safe product Reduced risk of contamination Extended shelf life Convenience Consistent performance Product stability Functionality

High Quality Protein for Women’s Health Protein is the only essential nutrient that provides nitrogen, extremely important for building and repairing muscle and organ tissues as well as maintenance of blood, nerves, bones and heart. After mother’s milk, an egg contains the highest quality food protein known. The human intestine is able to absorb ninety seven percent of the egg’s protein in the form of amino acids. In fact, egg protein contributes all the amino acids known to be essential for humans in the amounts needed for normal body function. Egg white has the highest biological value protein of any one food. This means all nitrogen from egg protein can be absorbed and retained by our body. Recent studies of protein metabolism have highlighted the vital importance of protein consumption for women. One study where elderly women were fed diets containing protein from either animal or vegetable sources found less breakdown of body protein in the elderly women consuming protein from animal rather than vegetable sources. In addition, animal protein was also found to increase bone density, while vegetable protein intake decreased it. Another study found elderly women experienced significant loss of normal body function including immune response, muscle function and muscle tissue stores when a low protein diet was consumed. In fact, research into what constitutes adequate protein in older people found that the RDA for protein (0.8 grams/kg body weight) may not be enough to meet the body’s needs of older adults. Given the quality of the protein eggs supply, women would be well advised to consume an egg daily to maintain healthy protein storage at all ages.

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

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.