Clean labeling and the egg

Clean labeling and the egg

American Egg Board releases a white paper that explores the importance and relevance of eggs in today’s clean label marketplace.

The American Egg Board announced the release of its latest white paper, “The Egg & Clean Labeling.” The white paper explores the importance and relevance of eggs in today’s clean label marketplace. The number of consumers interested in the contents of modern ingredient labels continues to climb. And they are looking for some very specific information. In fact, according to the 2013 International Food Information Council “Health and Wellness” annual survey, 93 percent of consumers prefer to see familiar ingredients (such as eggs) on food labels. As a result, food manufacturers are more aware and discerning about the ingredients on their product labels.

“Nothing is much more natural than an egg,” explains Joanne Ivy, president and CEO, American Egg Board. “Eggs have a history of use that goes back as far as mankind. It’s probably safe to say that eggs are universally recognized and understood by consumers. So as consumers demand more clean labeled, natural products with recognizable ingredients, eggs can certainly make an important impact on their buying decisions.”

 

Key white paper highlights include:

  • Buying trends are leading to increasing numbers of natural and clean label products
  • People want to see ingredients they recognize and trust
  • Clean labels play a significant role in consumer purchasing decisions
  • 85 percent of consumers view eggs as a healthy, wholesome choice for their families
  • Eggs are a key ingredient in making products better because of their 20 plus functions from emulsification to coagulation
  • Egg products used in food processing are indistinguishable from fresh eggs in flavor, functionality and nutritional value
  • Cost-effective, appealing, always 100 percent natural. Eggs can be a positive addition to a label.
  • Eggs are not a genetically modified (GM) food. This includes shell eggs and eggs used for processed egg products, i.e. liquid and/or egg powder.

Copies of “The Egg & Clean Labeling” white paper can be downloaded at aeb.org/realeggs For more information on the 20-plus functions and formulas using all natural eggs, visit AEB.org.

 

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