Egg-tastic - Time to look again at the ultimate clean-label 'kitchen-cupboard ingredient?
Next we caught up with the American Egg Board, which explained how formulating gluten-free bread with egg proteins - which are known for their foaming ability - can improve volume, color and texture, maintain moisture and increase shelf-life.
Meanwhile, eggs are also enjoying something of a renaissance as firms looking to clean up labels seek more 'kitchen-cupboard' ingredients to replace emulsifiers such as soy lecithin, which many consumers don't recognize.
Egg ingredients are also ideal for sports nutrition products, weight management products and other health & wellness products where formulators are looking for a complete protein, said Elisa Maloberti, AEB director of egg product marketing.
Pictured left to right: Shelly McKee, PhD, dept of poultry science, Auburn University, and Elisa Maloberti, director of egg product marketing at the American Egg Board