Egg-ceptional Value, Flavor AND Nutrition
Eggs continue to surprise the food community with versatility that exceeds expectations. Today’s savvy consumer seems to be seeking the impossible: an all-encompassing combination of flavor, convenience and nutrition that goes beyond the traditional listing of vitamins and nutrients, and dives straight into health benefits. This timeless ingredient staple, the egg, fulfills its reputation as “incredible.”
Further processed egg products offer excellent functionality. Research shows that the functionality benefits of egg products versus various egg replacers in goods such as yellow cake, angel food cake, ice cream and pasta are superb.
In fact, at 100% replacement levels, no egg substitute can emulate the volume, contour, hardness and springiness that whole eggs provide in a yellow cake system, according to a study by Kansas State University. Even if only 50% of the eggs were replaced, no blend can exactly replicate the functionality of whole eggs, KSU report notes.
Egg products also provide an impressive list of vitamins and nutrients that don’t detract from other ingredients. Further, a Michigan State University study published in the Journal of the American College of Nutrition showed that egg consumption was not associated with high serum cholesterol concentrations.
What’s more, exciting new research studies are uncovering more health benefits derived from egg consumption. Egg products help meet today’s formulation challenges, including gluten-free, trans fat-free and as an energy booster. They also can help consumers lose weight. One nutrient-dense egg contains just 76 calories, helps fight hunger and provides protein that’s essential to building muscle, not fat.
For more information, check out the American Egg Board at www.AEB.org or visit them in person at booth #3675 during the International Baking Industry Exposition, which runs Oct. 7-10 in Orlando, Fla.
Editor’s Note: Information for the above advertorial was supplied by the American Egg Board.