XVIII European Symposium on The Quality of Eggs and Egg Products, İzmir, Turkey, 23 - 26 June 2019, pp.110-112
Eggs are one of nature's most nutritious foods with functional properties Egg industry has evolved substantially over time and significant change looking forward. Egg product industry developed new products ready-to-use eggs and and provide the market with new egg products which make a difference to the food service market as well as the food industry.These products are becoming increasingly popular in foodservice due to provide a cost savings with regards to labour, storage, and portion control. The popularity of innovative eggs product is growing in the food service industry due to provide functionality at the appropriate price point.
In an effort to meet consumer demand, Egg product industry have begun marketing in frozen, refrigerated liquid (scrambled eggs, egg patties, enzyme modified eggs, omelettes), and dried forms, hard boiled eggs, specialty egg (Nutrient-enhanced specialty eggs, Low cholesterol eggs,Low Yolk (Fat) content,Diabeteseggs,Vegan Eggs, Long Egg). These eggs offer alternative choices to consumers with special needs and preferences andfocus on by developing new types of products which are fast, easy and safe to prepare, without any compromise with regard to health and nutrition.
This review will consider some of the innovative eggs products in the food industry. It will also consider some of the recent innovation, that may be utilized in future perspective in the egg products industry for new food developments. Moreover, Specialty eggs and egg products address new consumer needs and will continue to grow.