Articles Tagged with ''eggs''

While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.

Eggs are one of the best sources of choline, an essential nutrient critical for fetal brain development. The Advisory Committee classified choline as an important nutrient that is under-consumed by all Americans. Importantly, 92% of pregnant women fail to meet the daily Adequate Intake (AI) recommendations for choline.

EggLife Foods, Inc., a Chicago-based food brand that uses cage-free eggs, not flour, to reimagine carbohydrate-heavy foods, announced that Andrea Schwenk has joined as the company’s vice president of marketing.

The American Egg Board (AEB) announced that, effective in June, Emily Metz will assume the role of president and chief executive officer, leading a strong staff and collaborating with the American egg industry to build demand for US eggs and egg products both domestically and abroad. An agriculture industry veteran and passionate strategist, Metz fills the role vacated by previous CEO Anne Alonzo last month.

Each generation dictates the characteristics that help define their particular group. In fact, one research organization has bestowed the nickname “True Gen” onto Gen Z, due to their passion for authenticity.

To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group. 

JUST, a company that applies cutting-edge science and technology to create healthier, more sustainable foods, announced a host of partnerships to manufacture and distribute its award-winning JUST Egg across North America, Latin America, Europe and East Asia.

Technomic data shows that 24.9% of foodservice operators menu plant-based protein with predictions of 27.7% in two years’ time, by Q3 2021. Datassential research shows 22% of consumers “embrace” a flexitarian diet, consuming meat some of the time, but mixing it up with more plant-based options. Even more, a glance at one menu item, vegetarian burgers, shows demand increasing 29% between 2014 and 2018 (NPD Group). 

EggLife Foods debut product, egglife™ egg white wraps, are made by passionate food lovers who figured out how to harness the nutritional power of the egg to create protein-packed alternatives to the high-carb and calorie-laden foods. 

As consumers continue to demand authenticity and transparency in the foods they buy, the American Egg Board (AEB) released new research showing the new Made with REAL Eggs® certification seal reinforces positive brand perceptions and encourages purchase.