Formulating with Egg
American Egg Board invites product developers to egg formulating, science school
The American Board will host its National Egg Products School, a three-day learning event for product developers, from Sept. 15-17 at Auburn University.
Industry experts and university professors will present some of the latest findings about egg microbiology, egg products and labeling, and egg nutrition. Still more sessions will target functional formulation issues and topics. These will include egg foaming functionality (cakes) as well as coagulation and thickening (custards/puddings), emulsification (mayonnaise, spreads) and crystallization (ice cream).
Chef Walter Zuromski, a contract culinary chef, also will discuss culinary and product development applications involving eggs.—American Egg Board, www.aeb.org