The American Egg Board (AEB) named Hema Prado to the newly created role of director of sustainability. Reporting to Dr. Mickey Rubin, executive director of the AEB’s Egg Nutrition Center, Prado will oversee development and administration of a comprehensive new sustainability program encompassing critical industry-level research and education initiatives with significant potential value to US egg producers and their food industry customers. 

Food formulators and ingredient buyers now can enjoy an ample supply of eggs and egg ingredients in all forms—including shell eggs and further processed liquid, dried or frozen eggs. The egg industry worked diligently to recover from the impact it suffered due to the unprecedented avian influenza (AI) outbreak in 2015.

Egg ingredients supply essential flavor and functionality to countless manufacturing recipes and applications.

The phospholipids, lipoproteins and proteins found in egg yolks are surface active agents that enable the formation of emulsions between immiscible liquids such as oil and water. Egg yolk emulsions improve food mouthfeel in two ways.

Six new videos now appear at FunctionalEgg.org, a new website created by the American Egg Board. The site was designed to answer questions and provide free educational information for viewers about the unique and multiple functional properties of egg products.