Summer 2011

A PRODUCT DEVELOPMENT RESOURCE FOR FORMULATING FOODS WITH NUTRITIONALLY SUPERIOR, NATURAL EGG INGREDIENTS

Want to see how egg whites canbe whipped to produce a foamthat is six to eight times greaterin volume than the originalliquid egg white? Or how eggproteins denature when heated,and then coagulate to form aninsoluble gel?The American Egg Board (AEB)recently completed production ofsix video podcasts on eggproduct functionality. These

science-based application videosare designed for food industryprofessionals to gain a betterunderstanding of how eggproducts can contribute bothfunctionality and nutrition tofood product formulations.

The podcasts can also be usedfor Continuing Education creditsfor individuals involved in R&Dand marketing. Credits areearned by visitingFunctionalEgg.org, viewing aneight- to ten-minute trainingvideo and correctly answeringmultiple-choice questions at theend of the podcast. These videosalso serve as a training tool foregg product suppliers.

Dr. Shelly McKee, associateprofessor, poultry science,Auburn University, Auburn, AL,is the on-screen host. She walksviewers through the use of eggsin various food products, and thebenefits they provide to the final

A quarterly newsletter for food manufacturers from the American Egg Board

FREE On Demand Egg-ucation

(Continued inside cover)

When breakfast was added to themenu of all U.S. and CanadaSubway restaurants in the springof 2010, other fast-food andquick-service restaurant (QSR)chains noticed, as didconvenience stores and otherretailers that maintain afoodservice counter. They didnot just notice, they took action,and soon responded with theirown offerings, many of whichare offered all day. They are smart. According toChicago-based market researchfirm Mintel, all-day breakfastremains a significant desire formany patrons, with 36 percent ofthose surveyed wantingincreased availability in QSRs.Recognizing this trend, Subwayhas upgraded the egg sandwichto better satisfy consumersduring different times of the day. For example, the new DoubleBacon, Egg and Cheese is adouble portion of crispy baconand an omelet with Americancheese. An egg white omelet isalso available. It comes freshtoasted on one’s choice of subbread and topped to order withveggies and sauces, just like

(Continued inside)

Don’t Miss theBreakfast Beat

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AEB Update: Communicating the Dietary GuidelinesThe Egg Nutrition Center (ENC) is activelycommunicating evidence-based nutritionrecommendations on eggs, as detailed in the 2010Dietary Guidelines for Americans. In particular, ENCpoints out that the recommendations state thatconsuming “one egg (i.e., egg yolk) per day doesnot result in increased bloodcholesterol levels, nor does itincrease the risk ofcardiovascular disease ...”Further, the keyrecommendations stress theimportance of choosing nutrient-dense foods, and eggs arespecifically recognized in anumber of places in theguidelines as a nutrient-denseoption.The policy document alsoincludes a specificrecommendation to eat anutrient-dense breakfast. Nospecific foods are recommended;however, as mentioned elsewhere in the report,eggs are identified as nutrient dense.The key recommendations stress the importanceof choosing a variety of lean protein foods, andeggs are among the recommended options. The

application. Each video focuses on a singleattribute of egg product functionality. The first six videos address the topics of:1. Aeration in Baked Goods: Using Eggs to CreateFoams

2. Adding Volume to Baked Goods3. Building Baked Goods: Using Eggs to ProvideStructure to Cakes, Muffins and Quick Breads

4. Egg Yolk Emulsions Produce Smooth and Creamy Textures

5. Refrigerated Desserts: How Eggs Stabilize andContribute Richness to Custards, Flans and Puddings

6. Using Egg Products to Manage Crystallizationin Confections and Frozen Foods

“We have wanted to offer a Continuing Educationopportunity to food industry professionals forsome time,” says Elisa Maloberti, director of egg

product marketing at AEB. “Timing was perfect, asan increasing number of product developers areseeking to simplify formulas and offer consumers‘cleaner labels.’ Egg products can help with both.”As a professor, Dr. McKee knows that studentslearn best through interaction.“I was quite excitedto work with the American Egg Board on thisproject,” says McKee. “A visual presentation of thiscaliber is like watching a technical paper come tolife, with all the practical application information aformulator could wish in a condensed form.” These first six podcasts will be fully launched bythe IFT 11 Annual Meeting + Food Expo in earlyJune. Six additional podcasts will be producedduring the second half of the year on topics such ashow egg products contribute mouthfeel and textureand how they assist with the development ofgluten-free products.

FREE On Demand Egg-ucation(Continued from front page)

2010 Dietary Guidelines do not suggest limiting animalprotein, however, the recommendations suggestselecting seafood in place of some meat and poultryand also recommend replacing proteins high insaturated fat with other choices. The Guidelines do notidentify eggs as a protein high in saturated fat.

And more positive news, the 2010Dietary Guidelines recognizes eggyolks as a natural source ofvitamin D. In fact, this report is thefirst time the Dietary Guidelinesrecognizes vitamin D as a“nutrient of concern” andencourages individuals to getmore of it in their diets.Like the previous versions, the2010 Dietary Guidelines continue torecommend that Americans limittheir dietary cholesterol intake to300 mg a day. A lower limit forspecial populations was notproposed in the 2010 policy;however, the 445-page report from

the Dietary Guidelines Advisory Committee, thereport used to develop the guidelines, indicate thatconsuming less than 200 mg per day can helpindividuals at high risk of cardiovascular disease.One large egg contains 185 mg cholesterol.

Source: USDA

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traditional sub sandwiches. Other varieties includesteak, ham and western, as well as more classic eggsandwiches on English muffins. The one componentthat all the sandwiches have in common is a pre-cooked omelet patty. For more information, see the

Egg IngredientSpotlight abovein thisEGGSaminer.Such pre-cooked eggpatties are also

used by many packaged food manufacturers for theassemblage of frozen breakfast sandwiches. Thistrend towards microwaveable, on-the-go, hand-heldfoods is booming, with a number of private-labelmarketers jumping on board. For example, TheKroger Co., Cincinnati, OH, just rolled out frozenBacon, Egg & Cheese Croissant Sandwiches, whichthe company touts as being “ready in minutes!” Grand Prairie Foods Inc., Sioux Falls, SD, recentlyrolled out the Start Healthy sandwich, which is awhole grain English muffin containing an egg whitepatty, turkey sausage patty and a slice of reduced-fat cheese. This sandwich joins the company’s otherpopular premade frozen hand-held items for thehospitality, convenience, vending and schoolfoodservice channels, including Meat Lover’sDelight, a stuffed biscuit with egg, ham, sausage,

bacon and cheese, and the Chicken-Egg Quesadilla. Packaged food manufacturers follow foodservicetrends, and make efforts to bring the convenience offoodservice to the home freezer. Many of thosetrends are discussed in a recent webinar hosted bythe American Egg Board in partnership with QSRmagazine titled “Creating New Menu Wins:Breakfast Innovation Success Stories.” Topicsinclude the transformation of popular sandwichesfrom other dayparts, such as the Philly, club andsteak, to egg-based breakfast items. RegionalAmerican cuisines are also inspiring productdevelopers to create new breakfast sandwiches,such as a panini version of the Creole dish, EggsSardou.For some great breakfast sandwich ideas, see theon-demand version of the webinar by logging onto:AEB.org/foodservice-professionals/trends-andinsights/2010-qsr-webinar.

Don’t Miss the Breakfast Beat(Continued from front page)

Eggs are the original high-quality, high-proteinbreakfast food. For convenience sake, egg productscan be readily included in many packaged,prepared products for on-the-go dining. Eggproduct suppliers eliminate the egg preparation stepby supplying precooked eggs in the form of eggpatties, omelets and scrambled eggs, which arequick-frozen to ensure freshness and easily adaptedto assemblage lines. Convenience breakfast items can be microwaved athome or at a foodservice establishment, and includesandwiches, burritos and bowls. They rely on fullycooked, pasteurized egg products that provideconsistency and portion control in the finalapplication. They are ready-to-go, just like the

Egg Ingredient Spotlight:Prepared Egg Products

breakfast item in which they are featured. These precooked egg products offer manufacturersflexibility in creating breakfast items. All threeforms—patties, omelets and scrambled—can becustomized to include the addition of otheringredients, including herbs, spices and dicedveggies. Sometimes they will contain otheringredients to maintain product quality and assistwith freeze-thaw stability.

Source: American Egg Board

Source: Doctor’s Associates Inc./Subway

Source: The Kroger Co.

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Blue Bunny Naturally Vanilla Bean Ice CreamSandwiches

Wells EnterprisesInc., Le Mars, IA,introduces a newfrozen noveltyline sporting thesub-brand:Naturally. Thecompanydescribes thisline of bars, strawberry or vanilla bean ice creamcoated in chocolate, and sandwiches, chocolate orvanilla bean ice cream between two chocolate wafers,as the perfect balance of taste and nutrition. With ashort list of 100% natural ingredients, including anatural emulsifier—egg yolks—in the ice cream, thenovelties also have fewer calories and fat thanstandard novelties.

International Passport Everything Flatbreads

International Passport Specialties EverythingFlatbread, from International Delicacies, Richmond,

CA, is aseasoned andbaked artisancracker. The“everything”refers to thetoppings—

caraway seeds, garlic, onion, poppy seeds and sesameseeds—which are held in place by an egg white wash.

Gerber Pasta Primavera 3rd Foods Nature Select

Gerber 3rd Foods Nature Select Pasta Primavera issuitable for babies who are atthe crawling stage. Thisvegetarian meal is unsalted,unsweetened and free ofartificial colors and flavors.The microwaveable mealcontains 2 grams of proteinand two vegetable servingsper 6-ounce jar. The enrichedmacaroni product containsegg whites, which contributesto the total protein content,and is a source of high-qualityprotein.

Coppenrath Tortelettes

Imported from Germany and sold through Cost PlusWorld Market stores nationwide, new CoppenrathTorteletts Style Cakesare small sweet flantarts that the home chefcan customize withsweet and savorytoppings. Whole eggsare an integral part ofthe formula, as eggscontribute to the lighttexture of the tart andkeep them moist andtender through shelflife.

Hain’s Nature’s Rancher Chicken Breast Nuggets

Not all chicken nuggets are created equal! NewNature’s Rancher Chicken Breast Nuggets from HainPure Foods, a business unit The Hain Celestial Group,Melville, NY, are made from chickens raised on an all-

vegetariandiet and noantibiotics.The nuggetsare madewith wholemusclechicken

breast and rib meat. After being formed, they are pre-dusted and battered with a solution based on eggwhite, which helps the breading adhere to the nuggetduring cooking.

Taco Bell Bold & Creamy Chipotle Sauce

Taco Bell Home Originals Bold &Creamy Chipotle Sauce is describedas the perfect finishing touch fortacos, Mexican salads and sandwichwraps. The new condiment line fromKraft Foods Inc., Northfield, IL, isbased on mayonnaise, and comes intwo additional varieties: Bold &Creamy Jalapeno Sauce and Bold &Creamy Spicy Ranchero Sauce. Theegg yolks in the mayo produce asmooth product that is readilysqueezed out of the bottle.

EGG PRODUCT INNOVATIONS

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I hear the frozen kids’ foods category is a booming business, with many of the products focusingon the delivery of high-quality protein. Can egg products help me boost protein content as well aslevels of other important nutrients for this “growing” demographic?

Solutions to Commonly Asked Questions

“Clean label” is a phrase used by food and drink manufacturers to describe ingredientlists that consumers find easy to understand, according to Matt Incles, marketintelligence manager at Leatherhead Food Research inthe United Kingdom. According to this definition, acleanly labeled product does not need to bemanufactured with “natural” ingredients, or bedescribed as “additive free.” The emphasis is onproviding consumers transparent and clear information,empowering them to express their consumptionpreferences. Food manufacturers must accept thatconsumers have limited knowledge and that they willencounter barriers—perceived or real—toward certainingredients. However, with that said, egg products arefood ingredients that consumers know and typically recognize as very positive. So yes,egg products are considered clean-label ingredients.

The marketing department wants R&D to focus on clean labeling. What exactly does this meanand are egg products considered clean-label ingredients?

Q

A

AAccording to the Packaged Facts report Kids’ Foods and Beverages in the U.S. 2011,retail sales of all types of kids’ foods hit the $10 billion mark at the end of 2010. Thisincludes sales from all retail channels and reflects an increase of 25 percent from 2005.One of the key nutrients that kids need more of is high-quality protein, so formulatorsshould try to work this into product formulations whenever possible. Eggs contain all nine essential amino acids, and whole egg protein has a biologicalvalue of 93.7 on a 100-point scale. The essential amino acid composition of egg protein is

similar to the human body’s requirement,allowing the body to use the protein moreefficiently. Eggs also contain vitamins, mineralsand other highly bioavailable nutrients withrecognized health and wellness benefits,including choline, a nutrient necessary for thenormal functioning of all cells in all people.Because of the versatility of egg products, eggprotein can be incorporated into manycomponents of kids’ foods in order to deliver aprotein boost. For example, kids love French toast

sticks, but this high-carb food is not typically recognized as a source of protein. Whenegg products are used in the batter, it is possible to deliver a noteworthy amount ofprotein. For example, four sticks (one serving) of the new Earth’s Best product withElmo on the box provide 3 grams of protein.

Q

Source: American Egg Board

Source: Cabot Creamery

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Here’s your new edition of

How can I get on The EGGSaminer

mailing list?

The EGGSaminer is published semi-annually and

distributed free to food manufacturers and

bakeries across the country. If you would like an

individual subscription to The EGGSaminer,send us your name, title, company, and address.

American Egg Board

Elisa Maloberti, Director of Egg Product Marketing

E-mail: aeb@aeb.org

Fax: 847-296-7007

Visit our website at www.aeb.org

NONPROFIT

U.S. POSTAGE

PAID

AEB

Summer 2011

RETURN SERVICE REQUESTED

AMERICAN EGG BOARD1460 Renaissance Drive

P. O. Box 738

Park Ridge, IL 60068-0738

Thousands of food scientists, suppliers, marketers and others from aroundthe world will gather in New Orleans this June 11 to 14 at the IFT 11 Annual

Meeting + Food Expo. As the largestannual food science forum andexposition in the world, attendees andexhibitors have the opportunity toexchange thoughts, ideas and recentinnovations. Plan to stop by theAmerican Egg Board booth #5600 toobtain a copy of the updated “Egg

Product Information Resource” CD, a comprehensive source of modern eggproduction practices, as well as science-based technical information, newproduct formulations, nutritional information, reference data and more.Experts will be on hand to answer your egg product formulating questions.

Learn More About Egg Products at IFTin New Orleans Inside this issue...

• FREE On Demand Egg-ucation

• Don’t Miss the BreakfastBeat

• AEB Update:Communicating theDietary Guidelines

• Egg Ingredient Spotlight:Prepared Egg Products

• Solutions to CommonlyAsked Questions

• Egg Product Innovations

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