The unique innate functionality of the incredible egg will be featured at the American Egg Board’s IFT Food Expo Booth #S2027. 

Attendees will get to taste and see the functional benefits of eggs in different applications, including Mini Asiago & Rosemary Cloud Bread Bites. This gluten-free, low-carb Cloud Bread gets its soft and fluffy, cloud-like texture from eggs.   

Egg products impact product texture, flavor, appearance, mouthfeel, shelf life, and in some cases, aroma and color. The 20-plus functional properties supplied by egg products work synergistically within formulations. Clean label egg ingredients supply formulators with functional, nutritious, readily available and affordable protein-based ingredients for any number of applications from appetizers to desserts. 

All US egg products are pasteurized following strict standards to ensure their safety. AEB’s “Eggsperts” will be on hand to answer technical and functional questions regarding egg ingredient use, storage and handling. 

This year, the American Egg Board will participate in the “Cooking Up Science Ingredient Showcase” on Monday, July 18, at 12PM in Booth N6533. During this cooking demonstration, culinologist Emily Munday from CuliNex, new product consultancy, Seattle, will explain the science behind the functionality of eggs while making nougat.  

At its booth, AEB will prepare daily samples with a variety of egg ingredients, such as liquid whole eggs, egg white and egg yolks. Each application can be easily scaled up for an individual bakery or manufacturing operation. 

Ask AEB eggsperts how egg ingredients can benefit your clean label formulations. 

For further information, contact:

Elisa Maloberti
Director of Egg Product Marketing
American Egg Board
Phone: (847) 296-7043