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Home » Authors » Elisa Maloberti

Elisa Maloberti

Articles

ARTICLES

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American Egg Board: Clean Label Emulsification

Egg yolks, nature’s emulsifier, play critical, clean label role in formulation
Elisa Maloberti
March 11, 2021
No Comments
Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations. 
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American Egg Board: Eggs: Quick, Clean Protein

Prepared egg ingredients fit a wide range of convenient, on-trend product offerings. Here are answers to several common questions
Elisa Maloberti
January 6, 2021
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Labor-saving, convenient, and on-trend—demand for value-added egg products is growing as formulators and restaurant chains find more than a handful of reasons to fit the various forms of prepared eggs into the manufacturing or food preparation cycle.
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American Egg Board: Incredible and Inevitable

Eggs are embraced by consumers and formulators alike and play a much more prominent and significant role in many snack formulations
Elisa Maloberti
October 14, 2020
No Comments
According to an online survey conducted by the International Food Information Council (IFIC) in April of this year, the events of 2020 have had a dramatic impact on our eating habits. In this survey, 85% of respondents have made changes in their dietary habits, and of those, 32% say they are snacking more and thinking about food more than usual (27%). Stress eating related to snacking appears more prevalent in families. When these figures are broken into parents vs. non-parents, 41% of parents are snacking more as a result of coronavirus compared to 29% of non-parents. 
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American Egg Board: Better Baking

Egg white foams provide “egg-celent” aeration for many popular bakery foods
Elisa Maloberti
August 4, 2020
No Comments
While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.
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American Egg Board: Promote REAL Egg Ingredients

Gen Z consumers value, look for authentic ingredients with purchase decisions
Elisa Maloberti
April 17, 2020
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Each generation dictates the characteristics that help define their particular group. In fact, one research organization has bestowed the nickname “True Gen” onto Gen Z, due to their passion for authenticity.
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Eggs Plus Plants: The Perfect Pair

The whole is greater than sum of its parts
Elisa Maloberti
March 12, 2020
No Comments
Technomic data shows that 24.9% of foodservice operators menu plant-based protein with predictions of 27.7% in two years’ time, by Q3 2021. Datassential research shows 22% of consumers “embrace” a flexitarian diet, consuming meat some of the time, but mixing it up with more plant-based options. Even more, a glance at one menu item, vegetarian burgers, shows demand increasing 29% between 2014 and 2018 (NPD Group). 
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July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

August 9, 2022

Prepared Foods' 20th Annual Spirit of Innovation Awards

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