A few days ago, my colleague Mark Clements, editor of Poultry International, spoke on his blog of a new egg product launched in Britain, called Dippy Egg. Although Mark left open the question of the usefulness and the consequent success of a soft-boiled egg almost ready-to-eat, due to the not-very-difficult task to do it at home with an ordinary egg, what is striking to me is the actual restlessness among food technologists to develop more egg products.
Last week, we also reported on a new egg product released in the Colombian market called Ovitas, a sliced egg "developed to facilitate its use in sandwiches or as a side order for arepas or corn tortillas." In Mexico, the company Proan, the largest egg producer in the world, launched to the market, particularly in convenience stores in one city in the country, a snack-type hard-boiled egg product called Huevocado. Although, according to company sources, "it is risky to even say how it goes, because the level of production has not reached a desired level, [but] its acceptance is good."
Agustín Martínez, president of the Poultry Producers Association of El Salvador, told me in an interview: "The egg industry is an industry that has had less chance of transforming the product, but producers themselves have been able to adapt, in terms of the needs that the market has, in terms of packaging, product quality, cleanliness, the right sizes or weights." The adaptation has been a reality, no doubt.
Why is it that the chicken industry is more advanced in this respect than the egg industry? Is it because the egg is packaged, transported and reaches the consumer's table in its original and natural packaging? And finally I wonder: Is there need for new egg products for mass consumption, beyond liquid eggs for the food industry?
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