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

Whitepapers

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 US Egg Production.

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

Click here for the press release about the Environmental Impact of US 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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