Fall 2020 Eggsaminer

COMFORT FOODS ON THE RISE

The stress, anxiety and uncertainty of current times has more people reaching for comfort foods to alleviate these feelings and provide consolation along with a sense of well-being. Comfort foods are often convenient, affordable, have nostalgic or sentimental appeal, and are associated with home cooking. All-natural, multifunctional, eggs are both a comfort food as in – soft scrambled eggs – and an essential ingredient in many comforting baked goods like chocolate chip cookies and angel food cake.

 

Find out what’s driving comfort food sales, the most rapidly growing categories, characteristics successful comfort foods share in common, and more.

High-quality protein plus unique nutritional profile

While eggs definitely qualify as a comfort food – think soft scrambled eggs and toast – they’re also a nutrient-rich, high-quality source of protein. One large egg has six grams of protein, only 70 calories and a host of beneficial nutrients. Read more about the incredible nutrition profile of eggs and emerging research on potential health benefits of nutrients, such as lutein, choline and zeaxanthin.

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Eggsaminer Newsletter

Market Trends

Market Trends

The American Egg Board is committed to providing the food processing industry with the most recent and up-to-date information as it relates to consumer trends and scientific information used in the development of applications where eggs play a role. Much has been written on the unique and irreplaceable benefits of eggs in applications such as baked goods, sauces and dressings and prepared foods. We invite you to download our latest reports. 

Eggsaminer Newsletters

White Papers

Comfort/Convenience

The stress, anxiety and uncertainty of current times has more people reaching for comfort foods to alleviate these feelings and provide consolation along with a sense of well-being.

Gen Z

Although most of Gen Z is still living at home and not yet of legal age, this ethnically diverse generation is already putting its mark on American eating habits.

Baking

Americans of all ages believe indulgent baked goods can fit into an overall healthy diet. Find out how REAL eggs blend form, flavor and function in baked goods.

Snacking Expectations

More than 90% of Americans snack multiple times a day, with some even eschewing regular meals altogether in favor of all-day snacking. As snacking replaces meals, people are no longer satisfied with empty calorie snacks.)

REAL Eggs Make a Real Difference

There is no one-to-one substitution that can replace the multiple functional and synergistic properties supplied by REAL egg ingredients. 

Yes, It Really Is Incredible – The Indisputably Potent Protein Eggs Supply

From villain to superhero in one bound? Sounds like a feat only a protein powerhouse could accomplish – and it has.

The Complex Challenge of Clean Label

Clean label products prove less can be more. However, clean label formulation can be anything but simple. 

Gluten-Free Solutions Begin with REAL Eggs

The right ingredients create delicious gluten-free foods with great texture, taste and appearance; are compliant with FDA regulations for this product category.

The Egg and Sustainability

‘The Egg and Sustainability’ white paper summarizes a 50-year landmark study of the environmental impact of the U.S. Egg Industry.

Additional Resources

Click here for the full 28-page study about the Environmental Impact of U.S. Egg Production.

Click here for an infographic about the Environmental Impact of U.S. Egg Production.

Click here for the press release about the Environmental Impact of U.S. Egg Production.

Spring 2020 Eggsaminer

Although most of Gen Z is still living at home and not yet of legal age, this ethnically diverse generation is already putting its mark on American eating habits. Digital natives and unintentional foodies, Gen Z has an adventurous palate and looks at dining as an experiential endeavor. They want to know about their food – what’s in it, how it was made and where it originated. They want natural, authentic, clean label foods. And REAL eggs supply a natural option for flavor, function and visibility on ingredient label statements.

 

 

 

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Food allergy prevention research

With food allergies on the rise, new research from top health organizations suggests early intervention can help prevent common food allergies, including egg. Read about the new research and some allergy intervention strategies.

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Fall 2019 Eggsaminer

KEEP IT INDULGENT YET AUTHENTIC

Americans of all ages believe indulgent baked goods can fit into an overall healthy diet. Snack cakes as one example, which often rely on a sponge cake base, boast a 75% household penetration rate.1 At the same time consumers want authentic, natural ingredients and better transparency.2 There is a way to balance them both.

Source: 1. National Confectioners Association, 2. The Hartman Group

 

 

 

Baking forms and decorations evolve but quality remains an imperative. Learn how REAL eggs blend form, flavor and function in our newest white paper, REAL EGGS: Integral Role in Baking.

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Eggs and heart disease: Considering the research

Within the past six months, several research studies added more data to the mix on egg consumption and risk for heart disease. Not all of the research was in agreement. So where does that leave us? Egg Nutrition Center Director, Mickey Rubin, Ph.D., puts the latest research in perspective.

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Spring 2019 Eggsaminer

CONSUMERS WANT MORE THAN A GUILTY PLEASURE

More than 90 percent of Americans snack multiple times a day, with some even eschewing regular meals altogether in favor of all day snacking. As snacking replaces meals, people are no longer satisfied with empty calorie snacks. They want nutritious snacks that contain protein, provide energy and offer satiety.

Source: Hartman: Health & Wellness report 2017

 

 

Catch up on the latest snacking trends and how eggs deliver on nutrition in our newest white paper, Snacks‑pectations.

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Convenient high-quality protein

Constant, on-the-go lifestyles make it difficult to fit in healthy, balanced meals. That’s why eating nutrient-dense foods, such as eggs, is essential.

One large egg contains six grams of high-quality protein plus varying amounts of 13 essential vitamins and minerals, including choline, selenium, vitamin D, vitamin B12, phosphorous and riboflavin.

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Fall 2018 Eggsaminer

EGGS – A POTENT PROTEIN SOURCE

Protein plays a prominent role in so many food categories, but the question remains — which protein source is the best choice? Encased in a simple white shell, real eggs supply a potent protein source that extends beyond nutrition into functional properties and additional micronutrients with potential health benefits as well. Explore the depth of the protein story that eggs have to tell.

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Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg.

Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults.

Plus, eggs play a role in weight management, muscle strength, healthy pregnancy, brain functions, eye health and more.

Take a look at some quick egg nutrition facts.

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VIEW EGG NUTRIENT COMPOSITION TABLES

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Spring 2018 Eggsaminer

THE EGG AND CLEAN LABELING

Scratch a foodie, find a clean label proponent? Yes, in today’s environment. Find out how Millennials and Generation Z, avid foodies, have pushed clean label from fad to mainstream. As many as 93 percent of all shoppers look for clean label products. Figure out their clean label definitions and desires and learn how egg ingredients can help fulfill clean label promises.

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Packed with 6 grams of protein per large egg and all nine essential amino acids –
eggs are an MVP. (Most Valuable Protein*)

There are many benefits of including high-quality protein in an overall healthy diet. Protein helps build and maintain muscle tissue in adults. Diets rich in high-quality protein have also been shown to help people feel full and satisfied after eating, control their appetite and manage their body weight.

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VIEW EGG NUTRIENT COMPOSITION TABLES

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Buyer’s Guide

Tech Talk Videos

TECH TALK VIDEOS

With Dr. Shelly McKee

 

 

001 – Are Egg Products Easy-to-Use?

 

001 – Are Egg Products Easy-to-Use?

0:49 Egg ingredients are available in many convenient forms to fit different application and processing scenarios.

 

002 – Are Egg Products Safe?

0:51 Dr. Shelly McKee explains how the Egg Inspection Act of the 1970s helps provide the industry’s impressive safety record.

 

003 – Do Eggs Contain Gluten?

0:44 Eggs are naturally gluten free, providing replacement protein and aid with moisture retention in gluten-free applications.

 

004 – Are Eggs Suitable for Clean Label Products?

0:42 As demand for clean label continues to grow, egg ingredients provide a way to keep label statements short and recognizable.

 

005 – What’s the Conversion Process from Shell Eggs to Egg Products?

0:33 Switching from shell eggs to liquid or dried egg products is an easy weight-to-weight conversion.

 

006 – What Kind of Egg Products are Available?

0:37 Multiple forms of egg ingredients include whole eggs, separated whites and yolks, or customized egg ingredients.

 

007 – Is U.S. Egg Production Sustainable?

0:53 A landmark study shows U.S. egg industry has vastly reduced the overall environmental impact over the last fifty years.

 

008 – What Different Types of Eggs are Available?

0:41 Different management and feed practices provide a variety of egg products.

 

010 – How do You Maintain Optimal Egg Product Quality?

0:55 Egg ingredient storage is simple but differs depending on the product. Proper storage and usage maintains quality.

TECH TALK – BAKING

With Luis Belozerco, Baking Professional with AIB International

 

Can a baker rely on a single substitute for egg replacement?

 

Is it possible to fix structure but have flavor suffer or vice versa?

0:44 Structure and flavor work in tandem to create a viable baked good

 

What are the cost implications of adding multiple, extra ingredients?

0:47 Considerations go beyond cost into product quality.

 

What adjustments would a baker need to make if eggs were reduced or absent?

0:57 Multiple adjustments, including mix time, temperature and baking processes.

 

How could adjustments affect overall product costs?

1:14 Product throughput can be hampered if R&D time is extensive.

 

Which key functions of eggs are most difficult to replace?

0:22 Emulsification and foaming are key attributes of egg ingredients.

 

Do the properties of emulsification and foaming affect certain baked goods more than others?

0:52 The structure, mouthfeel and taste of certain baked goods rely on egg ingredients.

 

Does the proportion of eggs used in a mix make a difference?

0:42 Certain products rely more heavily on egg ingredient functionality than others for form and function.

 

Please explain the importance of emulsion in the baking environment.

0:47 When integrating the fat phase into the water phase, the more eggs used, the more stable the resulting emulsion.

 

How can adjustments in egg content affect the finished product?

1:38 Bakers need to monitor structure, texture, crumb, volume and shelf life among other properties.

 

How do eggs contribute to form and function for the various stages of dough development?

0:56 Different dough types will be affected in a different way, whether fresh, frozen or par-baked.

 

How does reformulation affect production/profitability?

0:55 The scale up and testing required will take up valuable production time.

 

How do eggs fit into artisan baking?

0:25 Egg ingredients supply flavor and function in a high-quality ingredient.

 

How do eggs fit into gluten-free formulating?

0:41 Egg ingredients assist with the organoleptic properties and traceability gluten-free products demand.

 

How do eggs fit into clean label trends?

0:23 Clean label products look for simple, high-quality ingredients from a natural origin.

 

How can you prevent “greening” in handheld sandwiches or wraps?

0:44 Introducing an insulating food barrier between the egg and the bread or wrap helps prevent greening.

EGG SCIENCE VIDEOS

With Dr. Shelly McKee

 

How do Eggs Form a Foam?

 

What Causes Eggs to Coagulate?

0:44 A unique property of egg proteins is coagulation which helps to set the final three-dimensional structure of the food product.

 

How do Eggs Assist with Gelation?

0:36 Gelling is another unique property of egg proteins that entraps water in a food product.

 

How do Eggs Form a Stable Emulsion?

0:47 Egg yolk proteins help form stable emulsions from immiscible liquids such as oil and water.

 

How do Eggs Aid in Humectancy?

0:54 Egg proteins and egg yolk lipids bind moisture to help retard staling and improve product quality.

 

What are the Advantages of Using Egg Products in Baked Goods?

1:04 Egg ingredients supply baked goods with multiple functions including aeration, color and anti-staling properties.

 

What Functional Benefits do Eggs Bring to Noodle Applications?

0:52 Egg ingredients improve dough machinability, texture and appearance in frozen and retort applications.

 

What Functional Benefits do Eggs Give to Sauces & Dressings?

0:38 Egg yolks provide emulsifying properties to lend a smooth, creamy texture and mouthfeel.

 

Are Eggs Suitable Protein for Vegetarian Diets?

0:37 Egg ingredients are an acceptable source of high-quality protein in many vegetarian diets.

 

What Causes Egg Allergies and Can They be Outgrown?

0:46 Food allergies are an undeniable reality, however the good news is that most children can outgrow an egg allergy.

 

How Many Functional Benefits do Eggs Have?

0:31 Eggs provide 20+ functional ingredients beneficial to formulators and help craft simpler ingredient statements.

 

What are the Temperatures at Which Egg Products Coagulate?

0:55 Egg products coagulate at different temperatures and can be affected by additions such as sugar and salt.