Application Note

Dozen+ Reasons Why Eggs Are Vital to Formulations

Format: PDF file | Document type: Application Note | Promoted Content

This Application Note has been written by American Egg Board , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-usa.com

Dozen+ Reasons Why Eggs Are Vital to Formulations

We know you might be examining your ingredient choices and considering various options. However, there is simply no replacement for REAL EGGS. In addition to contributing more than 20 functional properties – such as, aeration, emulsification, protein, browning/color, texture, and whipping ability – eggs possess unique functionalities and attributes unequaled by any single egg alternative. Even transparency in labeling, the usage of real products, are equally as important as the functional benefits you’re hoping to find in your ingredient selection. Learn how REAL EGGS make the difference.

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