Eggs - Articles | Snack Food & Wholesale Bakery

Reducing egg content in bakery to optimize cost and offset the increasingly volatile price of eggs

April 21, 2022

Kerry has released some research on the increasing prices of eggs and what that means for the bakery industry.

Smithfield Power Bites

Real egg, cheese and sausage bites are portable meals or snacks for meat lovers

October 8, 2020

Smithfield Power Bites require almost zero prep, which accommodates active and busy lifestyles. Consumers can simply heat the product for 45 seconds in the microwave and eat it out of the container—no fork required.

National Egg Products School registration opens

National Egg Products School postponed

New date to be announced in 2021 for rescheduled course

August 4, 2020

The National Egg Products School (NEPS), originally scheduled for September 15-17, 2020, at the University of Georgia, in Athens, has been postponed out of caution, due to the ongoing COVID-19 outbreak and the need for responsible social distancing.

Eco-Cuisine plant-based egg solution

Cook, bake, and do almost anything you do with eggs except separate the yolk from whites

July 14, 2020

Finally, a high quality, easy to prepare and low cost powdered plant-based egg substitute that can be used in almost any recipe calling for eggs has arrived.

Dairy ingredient growth driven by desire for clean label, nutrition

Consumers search for wholesome dairy products.

Joyce Friedberg

December 11, 2017

Milk, cheese and eggs are dietary staples. In the U.S., on average, we consume 36.6 pounds of cheese, 268 eggs and 18 gallons of milk per person each year, according to the USDA Economic Research Service. From 2014–16, the consumption of eggs grew 1.9 percent and the consumption of cheese grew almost 6.5 percent.

Egg supply rebounding, says AEB

January 5, 2016

Egg supplies and prices are expected to regain their consistency this year, according to the American Egg Board.

Avian influenza’s impact on the bakery industry

Douglas J. Peckenpaugh

June 4, 2015

Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.

Stabilizers, starches, proteins and more

June 4, 2015

Ingredion Inc. is helping food manufacturers overcome rising egg costs and reduce their reliance on eggs with a wide range of egg replacement ingredient solutions.

Flax and whey protein

June 4, 2015

According to Glanbia Nutritionals, OptiSol 3000, an extension of its OptiSol range, provides a cost-effective alternative to eggs for numerous bakery applications.