The true value of eggs can be attributed to their nutritional and polyfunctional role as an ingredient in a variety of food products. As polyfunctional ingredients in foods, eggs provide foaming, emulsification and coagulation properties in addition to contributing to crystallization control, texture, binding, color, flavor and nutrients in foods. To date, no other food or combination of ingredients has completely duplicated the properties that eggs contribute to foods. In addition to many functional properties, eggs are a rich source of high biological value protein and an economical ingredient.
Dietary trends such as the South Beach and Atkins diets influence market trends. They have increased the consumption of proteins in general, in addition to influencing the types of proteins people want. Eggs and meat provide excellent protein sources for these diets.