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.

Part of this early resurgence in egg supply is due to egg facilities that remained free of AI during the contamination period. Certain unaffected locations were able to expand and grow their flocks. In fact, the number of layers could exceed pre-AI levels by the end of the year and this surge in young, healthy birds also means more eggs.

The egg industry has implemented new practices as the result of the intense study and scrutiny devoted to the causes and prevention of AI, and the biosecurity safeguards and measures recommended by industry experts. The new safeguards are designed to help ensure the protection of a healthy and viable egg industry, to help stabilize the egg supply now and in the future.

The egg industry also possesses a remarkable safety record when it comes to egg ingredients. All further processed egg products designed for use as ingredients are pasteurized. During the past 45 years, not a single recorded instance of salmonellosis has been detected among further processed eggs pasteurized for food ingredient use.

“Now is the perfect time to take advantage of egg functionality and egg protein power,” says John Howeth, American Egg Board senior vice president, foodservice and egg product marketing.

On-Trend Protein Source
The International Food Information Council Foundation’s 2016 Food and Health Survey reported 64% of consumers said they are trying to consume more protein, up from 54% in the 2015 survey.

The protein composition of egg products is responsible for many of the functional properties they supply to manufacturers. For example, liquid egg whites at approximately 80% protein can aid with binding, whipping, aeration, foaming and structure. The dried form of liquid egg whites contains an even more concentrated amount of protein. Overall egg ingredients supply more than twenty functional properties within formulation, and the abundant supply makes it the right time to take advantage of REAL eggs.

The American Egg Board recently posted a new, searchable online version of the Egg Product Buyers’ Guide. The intuitive system is searchable by company, product type or distribution region, designed to help companies find the best source for the specific type of egg product needed. For more information, view the Buyers’ Guide.

For more egg ingredient insights and formulation ideas, visit www.aeb.org.