American Egg Board, Eggs

American Egg Board (AEB) is the United States egg producers' communications link to food processors. As the egg industry's promotional and research organization, AEB educates manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. This topic discusses health benefits, research, current news, new egg products, egg product functionality, egg product applications and technical assistance provided by egg product experts at AEB.

American Egg Board Awards Dr. Glenn Froning

American Egg Board adviser, Dr. Glenn Froning, was presented the inaugural Gilbert Eckhoff Award by the United Egg Association Further Processor Division (UEA) during the recent Urner Barry Conference. ...More
May 22, 2012
Posted in News
Pumping up Protein

A guide to the composition and use of vegetable- and animal-based protein ingredients in food and beverage products. ...More
April 23, 2012
Posted in Articles, Bakery / Cereal
First Things First: Building a 21st-Century Breakfast

When it comes to breakfast, product developers have to think outside the cereal box and build breakfasts that are convenient and packed with healthful, whole-food ingredients. ...More
April 17, 2012
Posted in Articles, Bakery / Cereal, Fiber
Formulating With Gluten-Free Flour

To meet the demand for gluten-free food products, manufacturers have developed a range of ingredient solutions that mimic the functionality of wheat flour. ...More
October 3, 2011
Posted in Articles, Bakery / Cereal
Functional Egg Videos Offer Practical Knowledge

The American Egg Board’s new website—FunctionalEgg.org—features six new videos designed to answer questions and provide free educational information for viewers about the unique and multiple functional properties of egg products. ...More
June 13, 2011
Posted in News
Egg Nutrition Update

In a recent reassessment of eggs, USDA found the average cholesterol content in one large egg is 14% lower than when the nutrient content of eggs was last recorded in 2002. ...More
June 7, 2011
Posted in Articles
Spotlight on New Ingredients: IFT Preview

A preview of some of the new ingredients being introduced at IFT 2011. ...More
June 3, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Sauces / Gravies / Soup
Spotlight on New Ingredients, February 2011

Spotlight on new ingredients, as seen in the February 2011 issue of Food Product Design. ...More
February 7, 2011
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor, Nutraceuticals
Condiments and Sauces Go Gourmet

Traditionally, condiments and sauces have been more of a side show than the main event. But chefs and product developers are showing them as much respect as they do anything else they put on the plate. ...More
January 21, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Pathogen Protection

Proper handling and effective cooking by the consumer inactivates pathogens; however, manufacturers must do their part to best eliminate their presence or prevent their growth with technologies that ensure quality throughout shelf life, and those that keep a food safe to ...More
November 22, 2010
Posted in Articles