Summer 2012 A PRODUCT DEVELOPMENT RESOURCE FOR FORMULATING FOODS WITH NUTRITIONALLY SUPERIOR, NATURAL EGG INGREDIENTS Six new video podcasts on topics ranging from “the role of egg products in gluten-free formulations” to the “safety and handling of egg products” are available on FunctionalEgg.org. These science-based application and educational videos are designed for food industry professionals to gain a better understanding of how egg products can contribute both functionality and nutrition to food product formulations. FREE Research Chefs Association continuing education credits are available to viewers who successfully answer quiz questions at the end of each 8 to 10 minute video segment. The podcasts can be used for Continuing Education credits for individuals involved in R&D and marketing. Credits are earned by visiting the site (FunctionalEgg.org), viewing a eight- to ten-minute training video and correctly answering multiple-choice questions at the end of the podcast. “In total there are now a dozen podcasts available to food industry professionals,” says Elisa Maloberti, director of egg product marketing at the American Egg Board. In addition to the afore- mentioned two podcast topics, the other four new videos focus on how egg products: extend the A newsletter for food manufacturers from the American Egg Board Continuing Your Egg-ucation (Continued inside cover) The concept of “clean label” continues to reign as a priority for food formulators. However, because this unregulated descriptor remains largely undefined by industry and consumers, there is a great deal of variation in interpretation, use and promotion. What’s important for food industry professionals to remember is that clean label is an approach, not the actual verbiage that appears on product labels and supporting marketing materials. For the most part, the clean-label approach to formulating refers to eliminating chemical- sounding ingredients or any ingredient recognized as being artificial, such as certain colors, flavors and sweeteners. The concepts of wholesome and simple complement this interpretation of clean-label formulating. While both organic and natural are seen as complementary attributes by consumers, and suggestive of clean labeling, their meaning continues to become more and more diluted (Continued inside) Clean-Label Formulating
Transcript
Summer 2012
A PRODUCT DEVELOPMENT RESOURCE FOR FORMULATING FOODS WITH NUTRITIONALLY SUPERIOR, NATURAL EGG INGREDIENTS
Six new video podcasts ontopics ranging from “the role ofegg products in gluten-freeformulations” to the “safety andhandling of egg products” areavailable on FunctionalEgg.org.These science-based applicationand educational videos aredesigned for food industry
professionals to gain a betterunderstanding of how eggproducts can contribute bothfunctionality and nutrition tofood product formulations. FREEResearch Chefs Associationcontinuing education credits areavailable to viewers whosuccessfully answer quizquestions at the end of each 8 to10 minute video segment.
The podcasts can be used forContinuing Education credits forindividuals involved in R&D andmarketing. Credits are earned byvisiting the site(FunctionalEgg.org), viewing aeight- to ten-minute trainingvideo and correctly answeringmultiple-choice questions at the
end of the podcast. “In total thereare now a dozen podcastsavailable to food industryprofessionals,” says ElisaMaloberti, director of eggproduct marketing at theAmerican Egg Board.In addition to the afore-
mentioned two podcast topics,the other four new videos focuson how egg products: extend the
A newsletter for food manufacturers from the American Egg Board
Continuing Your Egg-ucation
(Continued inside cover)
The concept of “clean label”continues to reign as a priorityfor food formulators. However,because this unregulateddescriptor remains largelyundefined by industry andconsumers, there is a great dealof variation in interpretation, useand promotion. What’s important for food
industry professionals toremember is that clean label isan approach, not the actualverbiage that appears onproduct labels and supportingmarketing materials. For themost part, the clean-labelapproach to formulating refersto eliminating chemical-sounding ingredients or anyingredient recognized as beingartificial, such as certain colors,flavors and sweeteners. Theconcepts of wholesome andsimple complement thisinterpretation of clean-labelformulating.While both organic and natural
are seen as complementaryattributes by consumers, andsuggestive of clean labeling,their meaning continues tobecome more and more diluted
(Continued inside)
Clean-LabelFormulating
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AEB Update: Egg Product Buyers’ Guide
Egg products, which areprocessed and convenient forms ofeggs for commercial, foodserviceand home use, continue to grow inpopularity with food formulators.Egg products provide manydesirable functional attributes andcome in many varieties and forms,which is why product developersfind the American Egg Board’s EggProduct Buyers’ Guide to be avaluable resource. The guide was recently updated
to provide the latest and mostaccurate listing of U.S. egg productsuppliers and the products theymanufacture. The publication isdesigned to help productformulators to identify and locate
the type of egg product(s)required. A new addition to theguide is a section containingnutrient values and typicalspecifications for egg products.This Buyers’ Guide is designed
for food manufacturers, bakeries,foodservice operators andexporters to easily obtain theproduct and companyinformation to meet theirpurchasing requirements. TheBuyers’ Guide is available for freedownload at AEB’s website atAEB.org/food-manufacturers/egg-product-buyers-guide. Toorder a complimentary printedversion, e-mail [email protected].
shelf life of baked goods; contribute to themouthfeel and texture of prepared baked goods;ensure the quality of prepared foods; and theiravailability in value-added, highly efficient andfunctional forms. The podcasts are hosted by Dr. Shelly McKee,associate professor of poultry science at AuburnUniversity, Auburn, Ala., and a world-renownedauthority on egg products. Her knowledge isdemonstrated to viewers in each podcast, butshines particularly bright as she walks themthrough an egg processing facility in the safety andhandling podcast. She explains how shell eggs areconveyed one-by-one into a breaking machine,where they are separated into whites and yolks,and further processed and packaged for qualityand safety. For hands-on application education, Dr. McKee
shares results from research conducted at KansasState University. Scientists here have beenexperimenting on bread, the grain-based food thatis the least forgiving when gluten is removed. Theyhave discovered that the high-quality, completeproteins in egg products, which have the ability toform a foam that entraps air, can be used withgluten-free flours, and together, simulate the wheatflour experience. “There’s a great deal that formulators can learn
about egg products in these 12 podcasts,” saysMaloberti. “This Continuing Educationopportunity provides the food formulatingindustry with useful information on the role of eggproducts in the development of high-quality foods. With 20-plus functionalities, egg product
ingredients should be considered by allformulators.”
Continuing Your Egg-ucation(Continued from front page)
eggproductAmerican Egg Board
Buyers’ Guide
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over time, according to the Hartman Group Inc.,Bellevue, Wash. Consumers are continuallyredefining quality, according to the market researchfirm. Within this redefinition, clean has bothsymbolic associations (fresh, safe, local, healthy,etc.) and objective associations (less processed, nochemicals, nothing artificial, etc.). The emphasis ison providing consumers transparent and clearinformation, empowering them to express their
consumptionpreferences.A few years ago,
Häagen-Dazs becameone of the first brands totake the simple approachto achieving a clean-label. The Häagen-DazsFive pint ice cream linefocuses on the simplicity
and goodness of five ingredients – milk, cream,sugar, eggs and one flavoring ingredient. More recently, T. Marzetti Co., Columbus, Ohio,
debuted Simply Dressed & Light refrigerated salad
dressings. The line includes four creamy-style lightdressings (blue cheese, Caesar, celery seed slaw andranch), all of which are made with a minimalnumber of all-natural, simple ingredients, such asextra virgin olive oil, canola oil and salted eggyolks.Kozy Shack, Hicksville,
N.Y., is adding real chocolateto its top-selling ricepudding for a modern edgeon this classic treat. Thisindulgent refrigerateddessert is described as beingmade with wholesomeingredients and nothing artificial. Whole eggs arean important part of the formulation, as theyprovide nutrition, richness and functionality. As clean-labeling strategies continue to evolve,
food manufacturers must accept that consumershave limited knowledge and that they willencounter barriers – perceived or real – towardscertain ingredients. However, with that said, eggproducts are food ingredients that consumers knowand typically recognize as very positive, makingegg products important ingredients in the clean-label movement.
Clean-Label Formulating(Continued from front page)
Product developers can turn to value-addedspecialty egg product ingredients when consistentand efficient functionality is required in foodformulations. Through the use of physical processing,the chemistry of these ingredients has been fine-tunedby egg processors to provide improved performance.Egg product manufacturers can enzymatically treat
the egg yolk’s inherent all-natural emulsifier lecithin.This changes its chemistry to a form with increasedsolubility, improved emulsification and enhanced heatstability. Because this enzymatic treatment is notconsidered a processing aid, enzyme modified eggyolk does require declaration on the ingredient panel. Available in dried, refrigerated liquid or frozen,
enzyme modified egg yolk is extremely useful inapplications that rely on egg yolks for emulsification,such as mayonnaise, salad dressings and sauces.When the foam is a critical characteristic of the
finished product, as in the case of angel food cake ormeringue, formulators should consider using high-whip egg whites.
Available in dried, refrigerated liquid or frozen,high-whip egg whites whip into a food foam fasterand more consistently than regular egg white. Liquidand frozen high-whip whites typically containsodium lauryl sulfate to enhance foaming. Driedhigh-whip whites are produced by holding the eggwhite solids at high temperatures for an extendedperiod of time.
For more information about other value-addedspecialty egg products, including an in-depthexplanation of the science behind their physicaltransformation, please consider viewing theFunctionalEgg.org video titled: Fine-TuningPerformance: When Value-Added Specialty EggProducts Are the Right Choice.
The Kugel Co., Los Angeles, makes its marketplacedebut with a namesake product: Kugel. Thisauthentic egg noodle dish contains cream cheesecustard made withwhole eggs, whichemulsify and addrichness to theheat-and-eat, pre-baked frozen kugelthat can serve as aside, main course,dessert or just asnack. Kugel comes in two varieties: Original Sweet(cinnamon and vanilla) and Original Savory(caramelized onion and roasted garlic).
Kozy Shack Bread Pudding Line
Consumers shopping the refrigerated dairy case willbe delighted to spot a new dessert reminiscent ofgrandma’s kitchen: bread pudding. Hicksville, N.Y.-
based Kozy Shackhas introducedthree varieties ofthis classic dessert— AppleCinnamon,Cinnamon Raisin
and Peach. Sold in packs of four, each snack-size cup(3.5 ounces) contains 150 to 160 calories, dependingon variety, allowing one to feel good about indulgingin this dessert based on egg custard, bread pieces andfruit sauce.
Bertolli Frozen Meal Soups
Unilever, Englewood Cliffs, N.J., is stirring things upin the freezer aisle with thedebut of Bertolli Premium MealSoups for Two, a line of hearty,fresh-tasting meal soupsreminiscent of flavors comingfrom kitchens of notable Italianchefs. The Roasted Chicken andTuscan-Style Beef varieties bothinclude enriched egg noodles.The cheese-filled tortellini inTomato Florentine includeswhole eggs in the cheese fillingand egg whites in the pasta.The egg white proteins assist with maintaining pastaintegrity during freezing and heating.
I-HOP at Home Breakfast Entrees
The national breakfast chain International House ofPancakes (IHOP) makes it easy for customers to enjoyits signaturebreakfastentrees athome or theoffice. Threenew frozenproduct lines— French Toast Stuffed Pastries, Griddle ‘n SausageWraps and Omelet Crispers — either containscrambled eggs or rely on egg products in the grain-based component, supporting the important role ofhigh-quality egg proteins in the first meal of the day.
Aunt Jemima Frozen Oatmeal Pancakes
Aunt Jemima, a brand of Pinnacle Foods Group LLC,Mountain Lakes, N.J.,adds Oatmeal Pancakesto its frozen breakfastline. Made with rolledoats, oat bran and oatflour mixed into a
whole egg-based batter, a three-flap jack servingdelivers 4 grams of fiber and 8 grams of protein.
Wells Blue Bunny Chef Duff Premium Ice Cream
When Food NetworkCelebrity Baker DuffGoldman teamed up withWells Enterprises Inc., LeMars, Iowa, to develop a lineof signature ice creams, Duffmade sure every componentin the frozen dessert waspremium quality. The cake or brownie pieces are allmade with egg products and some of the ice creambases rely on egg yolks for extrarichness.
Bolthouse Farms Yogurt SaladDressings
Wm. Bolthouse Farms Inc.,Bakersfield, Calif., uses yogurt as abase in its new line of low-fatrefrigerated salad dressings. Somevarieties, such as Salsa Ranch, includeegg yolks, as the lecithin in the yolksfunctions as an emulsifier, ensuring asmooth and creamy salad condiment.
EGG PRODUCT INNOVATIONS
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A number of our retail customers are requesting innovative packaged, gourmet salad options forthe self-service deli. Can mayo successfully be used in products that must look attractive in clearpackaged containers and have a shelf life of a few weeks?
The local school district wants us to provide premade, high-protein breakfast entrees that theysimply heat and serve. Can egg products be used in fresh, perishable products?
Solutions to Commonly Asked Questions
You bet they can. All types of foodservice vendors now offersuch high-protein, heat-and-serve, hand-held breakfast foods.For example, this past winter, 7-Eleven stores debuted theMaple Pancake Sausage Roller, which is a maple-flavoredpancake wrapped around a pork sausage link served hot off the roller grill. The whole eggs used in the pancake not only ensure quality and product integrity, they also contribute nutrition.
Lacto-ovo-vegetarians, do not eat any animal flesh but will eat products that come fromanimals, such as eggs and dairy foods. These people often relyon eggs and dairy as sources of high-quality protein. Eggs, andfoods formulated with egg products, are especially important,as eggs contain all nine essential amino acids and areconsidered a high-quality complete protein. In fact, whole eggprotein has a biological value of 93.7 on a 100-point scale, withthe essential amino acid composition of egg protein similar tothe human body’s requirement, allowing the body to use theprotein more efficiently to maintain muscle tone and strength asthe body ages. In addition to contributing protein to a vegetableside dish, egg products can also function as ingredient andmoisture binders. They assist with holding all of the componentstogether and at the same time keep the product moist and fresh-like.
We are trying to create a frozen, high-protein vegetable side dish. What benefit is there in usingegg products in such a product?
Q
Q
A
A
Mayonnaise is a very stable emulsion of oil, egg yolk and either vinegar or lemon juice.Its texture and viscosity varies based on this unique combination of ingredients and the
processing and packaging it experiences. Unlike othercream-style condiments, a highly viscous mayo will notseparate, or weep in a deli-style salad. The emulsionmaintains its consistency, which results in a visuallyappealing and very delicious deli salad, even a fewweeks into its shelf life.
Q
A
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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
Thousands of food scientists, suppliers, marketers and others fromaround the world will gather in Las Vegas this June 25 to 28 at the IFT 12
Annual Meeting + FoodExpo. As the largestannual food scienceforum and exposition inthe world, attendees andexhibitors have theopportunity to exchangethoughts, ideas andrecent innovations. Plan
to stop by the American Egg Board booth 1114. Experts will be on hand toanswer your egg product formulating questions.
