Several studies have looked specifically at the role of whole egg consumption in high-risk groups, including those with metabolic syndrome and heart disease.
June 17, 2013
Research from Yale University explored the impact of daily whole egg consumption in men and women with coronary heart disease.
The issue of crystallization in food processing can be a challenge for many product developers, especially when it comes to dairy product manufacturing.
The egg experts at the American Egg Board (AEB) and Egg Nutrition Center (ENC) teamed up with trend authorities at NPD Group and Research Chef Walter Zuromski, CEC, CCE, BS, who is AEB culinary advisor, to compile the following list of top egg trends for 2013.
National Egg Products School is an annual three-day hands-on school, an introduction to egg products to be held at Auburn University on October 15-17, 2012.
Purdue University food science researchers have studied for years creative processes to reduce egg bacteria while simultaneously lengthening shelflife.