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AEB Releases The Egg & Clean Label Whitepaper
October 14, 2013
2 Min Read
CHICAGOThe American Egg Board has released its The Egg & Clean Labeling" white paper that explores the importance and relevance of eggs in todays 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. According to the 2013 International Food Information Council Health and Wellness" annual survey, 93% 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," said Joanne Ivy, president & CEO, American Egg Board. Eggs have a history of use that goes back as far as mankind. Its 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% 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+ 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% 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.
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