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Control Appetite to Control Weight If there’s one concern that has been associated with women throughout history, it surely must be weight control. Unlike the hunter, women have been the gathers of society, concerned with preparing the food for the family. Whereas men historically performed hard labor in securing food, women have had lives that required less physical exertion. Accompanying this role, a women’s weight was controlled by hormones that were programmed to provide nourishment for suckling infants as well as stored energy to protect them from starvation when the hunter returned unsuccessful. How does the modern woman meet this goal when food is plentiful and time is short? By using the same strategies that have brought us into this technological age, today’s woman can be successful in controlling her weight. The goal is to follow a plan that includes a routine intake of nutrient dense foods consumed throughout the day which is balanced with activities to provide an outlet for her energy intake. Starting the day with a nutrient dense breakfast has been shown to help children focus and perform better in school. Similarly, studies have found breakfast is important for adult cognition and memory as well. Other studies have shown that eating a nutrient dense breakfast helps to reduce snacking on less nutritious and more calorie laden foods throughout the day. Eggs, when eaten at the start of the day, provide a satisfying meal that can keep the stomach from emptying too quickly thereby providing a long period of satiety. At 75 calories per large egg, eggs actually contribute few calories for all the nutrients that they provide. When teamed up with whole grains and vegetables they are a complete meal that is easily prepared, widely available and inexpensive making them a useful tool when planning a “women’s weight control” program.

U.S. Eggs F rom the time the egg is laid to the time the egg reaches your consumer, a very high standard of quality is maintained. When eggs enter the processing facility, they are immediately placed on a conveyer belt for washing. Each egg is washed thoroughly with adequate amounts of detergent-sanitizer, and then rinsed. Dirt is removed without damaging the shells or altering the quality. After washing, eggs are also sanitized, graded, and packed. After the eggs are candled, which is the process of using light to help determine the quality of an egg, they are immediately moved to cooling facilities and ready for distribution. For retail sales, U.S. eggs are packaged for display and sale in cartons that each contain 12 eggs. Shell and yolk color may vary. However, these variations have no effect on the quality, nutrition or cooking characteristics. The yolk color is influenced by the hen’s diet. Basic U.S. hen egg layer diets are formulated by using the highest quality yellow corn, soybean meal, alfalfa meal and vitamins. Hens fed these diets lay eggs with medium-yellow yolks. Color of the shell is also not a measure of quality since color can vary with the breed of hens and the diet they are fed. Pigment in the outer layer of the shell will range from white to deep brown. Breeds with white feathers and white ear lobes lay white eggs. Breeds with red feathers and red ear lobes produce brown eggs. Eggs are marketed based on grade, size and quality standards that are set and monitored by the United States Department of Agriculture (USDA).

A Great Opportunity For Improving Health Cholesterol Cholesterol is not fat, but a waxy substance (lipid) produced by all humans and animals, and is essential for bodily function. Cholesterol is found in all cells and is an important component of the central nervous system. Cholesterol is used to produce bile acids which are required for the body to absorb fats and fat soluble vitamins from the digestive tract. The body also uses cholesterol to make steroid hormones, and as the starting material for the synthesis of vitamin D. Dietary cholesterol is the cholesterol consumed in foods while blood cholesterol is the cholesterol that circulates in the bloodstream. Dietary cholesterol does not automatically raise blood cholesterol when a high cholesterol food is eaten. Cholesterol does not have to be supplied by the diet like vitamins since the body produces all the cholesterol it needs. The amount of cholesterol the body makes is determined by weight. People who are obese produce more cholesterol than lean people and weight loss can decrease the amount of cholesterol the body makes. In most people the body balances the amount of dietary cholesterol by changing cholesterol synthesis in body tissues. Eating excess saturated fat causes the liver to put more cholesterol into the blood circulation and slows down the removal of blood cholesterol. This is why too much saturated fat in the diet is considered to be the most important dietary factor in causing high blood cholesterol levels and increased heart disease risk. Elevated levels of cholesterol in the bloodstream carried by low density lipoproteins (LDL) are associated with an increased risk of heart disease. The LDL cholesterol (“bad cholesterol”) is responsible for cholesterol entering artery walls resulting in blocked arteries. The high-density lipoprotein cholesterol, (HDL), helps move cholesterol from tissues to the liver for removal from the bloodstream. High values of HDL cholesterol (“good cholesterol”) are desirable. Currently, the new perspective on heart disease risk now identifi es the LDL: HDL ratio and the Total: HDL ratio (the sum of all cholesterol components to the “good cholesterol”) as the best indicator of heart disease risk. A review of over 30 studies published in the Journal of the American College of Nutrition in 2008 1 presents evidence that the LDL:HDL ratio is a better indicator of heart disease risk than either indicator alone because, according to the authors, the ratio refl ects the “two-way traffi c” of cholesterol entering and leaving the blood system. Fernandez ML, Webb D., The LDL to HDL Cholesterol ratio as a valuable tool to evaluate coronary heart disease risk. J Am Coll Nutr, 27(1);1-5,2008. Protein Eggs are a highly nutritious food making valuable contributions to one’s diet. A large egg provides six grams of high biological value protein, 10% of the daily value based on a 2,000 calorie diet. In fact, egg protein is the standard against which other food proteins are measured. Amino acids are the building blocks of proteins which the body requires for cells and tissues, regulation of body processes, and source of energy. When proteins are broken down and used for energy they cannot be used to build and repair body tissue since there is little reserve supply of protein in the body. Everyone needs a constant supply of protein to repair body cells as they wear out and to make new body tissues especially during times of growth. The National Academy of Sciences’ Institute of Medicine 2006 recommendation is to include 10-35% of daily calorie intake as protein. Recent research has indicated that muscle mass in older adults is better preserved when protein intake approaches the upper range of this recommendation. Proteins are composed of different combinations of 20 amino acids. The human body needs all 20 amino acids for the synthesis of its wide range of proteins. The body can synthesize 11 of these amino acids, but is unable to make 9 essential amino acids, which must be obtained from the diet. The egg contains all the essential amino acids in a proper proportion to fulfil the needs for human growth and tissue maintenance. The only food that contains a more ideal mix of essential amino acids than an egg is mother’s milk. Two eggs can be used to equal two ounces of lean meat, which is considered a serving in the Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group of the USDA MyPyramid nutrition guidance meal plan. Eggs are lower in cost and in calories than many other animal-protein foods grouped in the same food group. Duyff, R. The American Dietetic Association’s Complete Food and Nutrition Guide. Chronimed Publishing, Minneapolis, MN. 1998. Dietary Reference Intakes, Institute of Medicine, The National Academies Press, 2006. www.MyPyramid.gov Choline Choline is an essential nutrient needed for normal function of all cells. It is a critical component of the cell membrane and the neurotransmitter acetylcholine. The human body is dependant upon choline for normal muscle function, lipid transport, fetal development and memory center development. Eggs are an excellent source of the nutrient choline which, like folate, is essential for proper neural tube closure and nervous system function in the developing fetus. In fact, it has been found that dietary choline intakes vary enough in healthy women in the United States (from <300mg to >500mg/day) to significantly influence the risk of birth defects.1 Choline is also needed to control the buildup of homocysteine in the blood by contributing to the production of methionine, an amino acid needed for protein synthesis. Elevated levels of homocysteine in the blood have been associated with increase risk of heart disease. A choline defi cient diet has been shown to signifi cantly increase DNA damage in humans and is the only nutrient defi ciency shown to induce spontaneous carcinoma.2 Two eggs contain about half the recommended daily amount of choline considered an adequate intake. During pregnancy and lactation, recommendations for choline intake are increased. In fact, the placenta delivers choline to the fetus by pumping it against a concentration gradient through the umbilical blood stream, indicating how important choline is for fetal development. Sadly, a review of USDA consumption study data shows that only about 10% of the population is consuming an adequate intake of choline from their diet. Among adults; younger and older women including pregnant women, had the lowest estimated mean intakes of choline.3 Egg intake can help close this unfortunate gap. Shaw GM et al. Periconceptional dietary intake of choline and betaine and neural tube defects in offspring. Am J Epidemiol, 160, 102-9, 2004. Sanders LM and Zeisel SH, Choline: Dietary Requirements and Role in Brain Development, Nutr Today, 42(4), 181-6, 2007. Jensen H et al, Choline in the Diets of US Population: NHANES, 2003-2004 presented at Experimental Biology 2007. Satiety One of many reasons we enjoy eating is that food can quell the feeling of hunger and provide us with energy to perform our chosen activities. A food that satisfies the pangs of hunger and gives us sustained energy is one that provides satiety. A major benefit of eating eggs is not only that it satisfies hunger but, it keeps you from needing snacks before the next meal which has been demonstrated to be a valuable asset in any weight reduction and weight maintenance strategy. Researchers at Wayne State University compared the reported feeling of satiety and weight loss of overweight and obese men and women who consumed either an isocaloric egg or bagel based breakfast while following a weight loss diet. They found that compared to an isocaloric, equal weight bagel-based breakfast, the egg-breakfast induced greater satiety and enhanced weight loss by 65% and a 34% greater reduction in waist circumference without a significant difference in blood lipid levels between groups.1 Vander Wal JS et al. Egg breakfast enhances weight loss. Int J Obes advance online pub, 5 August 2008; dol:10.1038/ijo.2008.130 Eye Health Age related macular degeneration (ARMD) occurs when the macula of the retina deteriorates and central vision becomes affected. ARMD occurs mostly in people over 50 years of age, and is the leading cause of irreversible blindness in the elderly. There presently is no cure for ARMD but laser therapy can be an effective treatment. New research suggests that ARMD may result from lack of certain nutrients in the diet. Vitamins and minerals, mainly antioxidants found abundantly in fruits and vegetables may reduce the risk of ARMD. One group of vegetable chemicals, carotenoids seem to have a protective effect against ARMD. Carotenoids exist in high concentrations in eye tissues and function as antioxidants to neutralize damage to cells caused by free radicals from sunlight. Carotenoids act as fi lters and form a pigment that protects the eye tissue from blue wavelength light, a potentially destructive band of radiation present in ordinary sunlight. Lutein and zeaxanthin are two xanthophyll antioxidants making up the macular pigment of the eye and recent research has shown they reduce a person’s risk and slow the progression of ARMD. The chicken egg yolk contains lutein and zeaxanthin within its fat-soluble matrix dispersed with other fat-soluble micronutrients such as vitamin A, vitamin D, and vitamin E. The yolk of the chicken egg provides a readily bioavailable source of lutein and zeaxanthin which has been shown to have greater bioavailablity than lutein from supplements and spinach. Researchers at the University of Massachusetts reported that the addition of one egg to the diet of subjects with an average age of 79 years signifi cantly increases both their serum lutein and zeaxanthin concentrations without elevating serum total cholesterol or the serum concentration of the LDL fraction.1 Similarly, women between the ages of 24 and 59 years were found to have increased serum zeaxanthin and macular pigment optical density after 12 weeks of eating an egg daily with no increase in their serum cholesterol concentrations.2 Goodrow EF et al. Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations, J Nutr, 136: 2519–2524, 2006. Wenzel AJ et al. A 12-Wk Egg Intervention Increases Serum Zeaxanthin and Macular Pigment Optical Density in Women, J Nutr, 136(10):2568-73,2006. Nutrient Density Eggs were designed by nature to be a complete nutrient reserve for the developing chick. Eggs are an important food for humans because of their high nutrition value at a comparably affordable price. A major concern however is that many Americans are sedentary and need to watch their caloric intake to maintain a healthy weight. Yet within their allowable caloric intake they must obtain all of the essential nutrients needed for health. In order to achieve this goal they need to consume foods that are nutrient dense and keep them from feeling hungry. Nutrient density refers to the quantity of one or more nutrients supplied by a food in relation to its caloric content. Nutrient-dense foods provide a high proportion of a person’s daily diet needs of essential nutrients while supplying a small proportion of the daily need for calories. Eggs are a nutrient dense food because they are an excellent source of high quality protein, provide a wide range of vitamins and minerals, and are relatively low in calories. One large egg has 72 calories with 13 vitamins and minerals. The amounts of various nutrients supplied in two large eggs are shown in the chart (right). As the nutrient daily values show, eggs provide a wide variety of nutrients for relatively few calories. One large egg offers only 7% of the total daily calorie intake of a person on a 2,000 calorie diet and provides 12.5% DV for protein, and 14% for riboflavin, and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc. And, it is important to realize that the egg is one of the few natural sources of vitamin D in the diet. With all of these nutritional benefi ts it is not diffi cult to see why eggs are considered a nutrient dense food. Conclusion Limiting egg intake would be a missed opportunity to benefit from the many naturally occurring nutritional benefits found in an egg such as: High quality protein • Excellent source of choline Balanced assortment of essential vitamins and minerals Highly bioavailable antioxidants lutein and zeaxanthin Individual portion sized packaging, only 72 calories per egg offering satiety A moderate fat content A healthy ratio of mono-unsaturated and polyunsaturated fats to saturated fats Easily chewed food Easily prepared Abundantly available Culturally familiar Affordable low cost protein Extensive storage capacity: 4-5 week shelf life when refrigerated Nutrient Facts Daily Values (DV): 2 Large Eggs Calories 144 Amount/ Serving Protein Vitamin A Vitamin B12 Vitamin B6 Vitamin D Vitamin E One large egg contains 5 gm fat (7.7% DV)), 0 trans fat, 1.5 gm saturated fat (8% DV*), and 212 mg cholesterol (71% DV) 37.0 mg omega-3 fatty acids, 514 mg omega-6 fatty acids. *DV = Daily Value based on a 2,000 calorie diet. %DV* 25% 10% 22% 7% 9% 4% Amount/ Serving Folate Thiamin Riboflaving Phosphorus Zinc Iron %DV* 12% 5% 28% 20% 8% 10%

Nutrient Composition For today's consumers, eggs hold a positive perception: Eggs are okay to eat again. And that's good news ? because as those consumers become more health-conscious, they are choosing foods with minimal ingredients and fewer synthetic additives. In fact, eggs perform multiple functions in making and processing food. And they simplify the ingredient statement. Eggs have been long regarded around the world as a beneficial ingredient for health and nutrition. Contemporary science is looking closer at the potential nutraceutical benefits of eggs. Lysozyme is extracted from egg white. Lysozyme is used in eye drops and various cold remedies. Lysozyme is also utilized as a preservative for cheese. Avidin from egg white has been used for affinity chromatographic columns for various analytical methods. Egg yolk contains lutein, which has been shown to be a factor in preventing age-related macular degeneration and cataracts. While eggs contain a small amount of this nutrient, research has shown that lutein from eggs may be more bioavailable, or absorbed and used by the body, than from richer sources. Choline from egg yolk has been shown to aid in memory development. Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses. Egg yolk has been indicated to be beneficial to skin. Thus, egg yolk is added to shampoos, skin creams and other cosmetic applications. Antibodies from eggs may be used to treat various viruses. Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination. 1.1 Assayed Egg Nutrient Values - FACT 1.1 According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean. 1.2 Egg Vitamins - FACT 1.2 Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count. 1.3 Egg Minerals - FACT 1.3 Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients. 1.4 Egg Lipids - FACT 1.4 Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods. 1.5 Egg Amino Acids - FACT 1.5 Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity. 1.6 Eggs as Nutraceuticals - FACT 1.6 Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient. Sialic Acid . Shown to inhibit certain stomach infections. Liposomes . Used as a controlled delivery mechanism for various drugs. Immunoglobulin yolk. (IGY). An antibody found in egg yolks. Egg Yolk Protein . (PHOSVITIN). Provides antioxidant benefits in food products. Choline . Is important in brain development. Yolk Lecithin . Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status. Egg White Lysozyme . Is being marketed in pharmaceutical products and is used as a food preservative. Shell Membrane Protein . Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.

Cheese & Onion Quiche Bite INGREDIENTS: Rich Crust 5% waste 2900gm U.S. Dried Egg Yolk Short Filling 5% waste　 90gmButter　 800gmOnion Brown (fine chopped) 　　 562ml Whole Milk　 562ml Cream (Culinary)　 225gm U.S. Dried Whole Eggs　 675gm Water　 350gm Emmenthal Cheese 7gm Nutmeg (ground) 2.5gm Salt 1.5gm Pepper Black (fresh ground) Amount of Bites Ets. 157 bites PREPARATION: Filling 1. Heat butter in a skillet add onion, sauté over moderate heat for 2 minute. (Don't brown the onions) 2. Remove heat and place in a strainer allowing excess fat to drain off. 3. Whisk milk, Water, U.S. DRIED WHOLE EGGS and a Teaspon of Sugar to avoid Clumping. 4. Stir in the cooled onions, Emmenthal cheese, Nutmeg and season with salt and pepper to your taste. 5. Pour mixture into bites shells. 6. Put bites into oven and bake at 165°c oven for 10 minutes. Reduce temperature to 150°c; bake 10 minutes. Remove and Let cool before serving.

Modern Eggs for the Modern Women Nature’s Original Functional Food Iron: Not Just for Pressing the Clothes High Quality Protein for Women’s Health Pregnancy and Infant Nutritional Needs Yes but, what about the cholesterol? Senior Wisdom Control Appetite to Control Weight

Pregnancy and Infant Nutritional Needs A dequate nutrition, even as early as 8 weeks before pregnancy begins, can help to ensure proper growth during critical stages of embryonic and fetal development and maintain optimal health of the mother as well. Vitamin needs increase considerably during pregnancy. Certain vitamins such as folate and vitamin B6, and minerals such as iron and iodide, are needed in quantities nearly double that of nonpregnant females due to their involvement in cell metabolism and reproduction. Other nutrients newly found to be essential for health are not yet classified as either vitamin or mineral but have been shown to be necessary for promotion of normal development of the fetus into infancy and beyond. Choline is an essential nutrient that is associated with memory storage and muscle control. Choline metabolism is closely inter-related with the metabolism of folate and vitamin B12 to produce the amino acid methionine from homocysteine. Eggs are an excellent dietary source of choline, which in laboratory studies has been shown to enhance fetal brain development and memory function even into old age. The carotenoids lutein and zeaxanthin, also found in eggs, have been found to protect eyes from illness associated with vision loss in the elderly. Eggs contribute many B vitamins including folate and vitamin B6 as well as a readily absorbable form of iron. It is well known that severe iron deficiency in pregnancy, especially during the first half of pregnancy, may lead to preterm delivery, low birth weight, and increased risk for fetal death in the first weeks after birth. Most recently, research has indicated that egg yolks are a good food source of absorbable iron for infants even after the first 4-6 months when their fetal stores of iron becomes depleted and dietary iron is essential for continued health. In a new study published in the American Journal of Clinical Nutrition (June 2002), both breastfed and formula fed infants age 6 to 12 months who consumed egg yolks had improved iron status when compared with infants that did not have egg yolks. In fact, this study also found that antibody levels specific to egg yolk or egg white were no higher for the group that received the egg yolks. Other recent findings have shown that infants who consumed adequate amounts of vitamin D had an 80% lower risk of developing diabetes. Again, eggs are one of the few foods that are a natural dietary source of vitamin D.

Egg Safety Egg Safety The egg is one of nature’s most nutritious, economical and versatile foods. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. With proper care and handling, the egg poses no greater risk than any other perishable food. The inside of the egg had once been considered almost sterile, but recently a bacterial organism, Salmonella enteritidis, has been found inside some eggs. How the contamination occurs is still unclear, but scientists are working to find a solution to the problem. Salmonella Only a very small number of eggs might contain Salmonella enteritidis. Even in areas where outbreaks have occurred, tested flocks show an average of only two to three infected eggs out of each 10,000 eggs produced. Conservative scientists liberally estimate that, across the U.S., only one out of every 20,000 eggs produced might contain the bacteria. The likelihood of your finding an infected egg is about 0.005% (five one-thousandths of a percent). At this rate, if you are an average consumer, you might encounter a contaminated egg once every 84 years. If an egg does contain the organism, the numbers in a freshly laid egg probably will be small and, if the eggs are promptly and properly refrigerated, will not multiply enough to cause illness in a healthy person. If an egg containing Salmonella has been kept refrigerated and someone who uses good hygiene practices serves it to you immediately after proper cooking, you will simply have a nutritious meal. If the egg has been improperly handled, though, you might experience the foodborne illness called salmonellosis. You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there is no need to take chances because cooking kills Salmonella. ⚠️ Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., shell eggs are washed and sanitized to remove possible hazards. ⚠️ What is being done about Salmonella in eggs? The U.S. egg industry, the public health community and government agencies have been working diligently to deal with Salmonella enteritidis. Egg industry programs start by keeping breeder flocks free of Salmonella. Ongoing research is dedicated to discovering how Salmonella enteritidis gets into flocks and how it might be blocked. The industry also uses strict quality-control practices and sanitation procedures all through production, processing and preparation. This includes testing chicks to be sure they are free of Salmonella, bio-security (such as washing and sanitizing not only the eggs, but facilities, too) and other measures. To block Salmonella enteritidis from multiplying in the egg in the rare event it is present, eggs are held at cool temperatures following packing and throughout transportation. Important, too, are industry education programs which encourage food preparers to use safe food-handling practices. Along with state representatives, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are developing new national standards with aim of reducing and eventually eliminating egg-related salmonellosis. The strategies will include a scientific, risk-based, farm-to-table plan covering production, processing, transport, storage, retail handling and delivery. The plan will also include education on the responsibilities of consumers, inspectors and food handlers at all levels. All animal protein foods — dairy products, eggs, meat, poultry and fish provide a ready supply of both food and moisture for bacterial growth. These foods are perishable and should receive refrigeration, sanitary handling and adequate cooking. Lack of attention to these details can make any food a "hazardous" food.

Overview and Inspection Overview The term egg products refer to processed and convenience forms of eggs for commercial, foodservice, and home use. These products can be classified as refrigerated liquid, frozen, dried, and specialty products. For many years, eggs were marketed primarily as shell eggs, but in recent years egg consumption in the form of egg products has increased. Consumption of egg products in 1984 was 15% of the total eggs produced, or 25.6 million cases of shell eggs further processed. By 2003, the numbers increased to about 30% of the total egg production, or 60.9 million cases of shell eggs broken into egg products. Today, the production of frozen eggs has leveled out, some growth is noted in dried egg production, and production of refrigerated liquid eggs has greatly increased. Many new convenience forms of egg products are reaching the marketplace, both in the home and through foodservice and commercially processed foods. In fact, tremendous growth of the use of egg products has occurred in the foodservice industry, particularly in breakfast menu items and in the utilization of hard-cooked eggs on salad bars. Because they provide certain desirable functional attributes, egg products are widely used as ingredients in many food products. Fueled by increasing consumer demand for more convenience food products, growth of the egg products industry is expected to continue. Inspection The Egg Products Inspection Act (EPIA) was passed by Congress in 1970 to provide for the mandatory continuous inspection of the processing of liquid, frozen, and dried egg products. In 1995, the Food Safety and Inspection Service (FSIS) became responsible for the inspection of processed eggs. FSIS inspects all egg products except for egg substitutes, imitation eggs, and freeze-dried products, which are inspected by the Department of Health and Human Services' Food and Drug Administration (FDA). Officially inspected egg products bear the USDA inspection mark. Federal agriculture officials, or state officials acting on behalf of USDA, visit egg packers and hatcheries at least every three months to see that they are in compliance with the law. Companies that transport, ship, or receive shell eggs and egg products may also be checked periodically. Facilities that break, dry, and process shell eggs into liquid, frozen, or dried egg products must operate under a continuous USDA inspection program with an official inspector present at all times during processing. The law applies to all egg product processing facilities, regardless of size and to those selling products locally, across state lines, and internationally. The fact that U.S. processed eggs are growing in popularity is evidenced by an ever increasing demand. With today's lifestyle demands of convenience, fewer calories, lowered fat content, food safety and economy, U.S. egg products are a perfect choice.

Buyer's Guide International Buyers Downloadable Resources U.S. Shell Eggs U.S. Egg Grades U.S. Egg Sizes U.S. Egg Types Refrigeration Matters White and Brown Eggs U.S. Egg Products U.S. Egg Products Packing Formats U.S. Egg Equivalents Value-Added U.S. Egg Products Uses for High-Quality U.S. Eggs and Egg Products Exports Resource Guide