Liquid egg processing procedures, key to egg market
Liquid egg processing offers consumers, foodservice outlets and food processing companies specialized egg options providing ease of use, storage and extended shelf life.
Approximately 30 percent of U.S. egg production is processed into liquid and frozen products for retail, foodservice, food manufacturing and export markets.Three general product categories are whole egg, yolk and albumen (or egg white). A smaller amount of egg production is also processed initially as liquid product and later dried…
Read the full article in Egg Industry March 2019