Plentiful egg supply breaks open market potential

Industry diligently recovering from avian influenza outbreak.

An ample supply of eggs and egg ingredients in all forms, including shell eggs and further-processed forms such as liquid, dried or frozen eggs, is available to food processing firms, manufacturers and foodservice establishments — a result of the egg industry working diligently to recover from the impact it suffered due to the unprecedented outbreak of highly pathogenic avian influenza (HPAI) in 2015, the American Egg Board (AEB) said.

“Part of this early resurgence in egg supply is due to egg facilities that remained free of (HPAI) during the contamination period,” AEB noted. “Certain unaffected locations were able to expand and grow their flocks. In fact, the number of layers could exceed (pre-HPAI) levels by the end of the year, and this surge in young, healthy birds also means more eggs.”

AEB said the egg industry has implemented new practices as the result of the intense study and scrutiny devoted to the causes and prevention of HPAI and the biosecurity safeguards and measures recommended by industry experts. The new safeguards are designed to help ensure the protection of a healthy and viable egg industry to help stabilize the egg supply now and in the future.

“Now is the perfect time to take advantage of egg functionality and egg protein power,” said John Howeth, AEB senior vice president, foodservice and egg product marketing.

The International Food Information Council Foundation’s 2016 "Food & Health Survey" reported that 64% of consumers said they are trying to consume more protein, up from 54% in the 2015 survey.

The protein composition of egg products is responsible for many of the functional properties these products supply to manufacturers. For example, liquid egg whites, at approximately 80% protein, can aid with binding, whipping, aeration, foaming and structure. The dried form of liquid egg whites contains even more-concentrated protein.

Overall, egg ingredients supply more than 20 functional properties within formulation, and the abundant supply makes it the right time to take advantage of real eggs, AEB said.

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