Egg functionality: tackling variability and ensuring product quality

39 minutes

Understanding ingredient functionality – what each ingredient does for your product, and how – gives you the power to improve your products and processes, save money and time, prevent product losses and waste, challenge ingredient variation, resolve supply issues and select ingredients that are right for you.

Egg characteristics will vary depending on the diet, environment and genetics of the hens, as well as the production practices, age of the eggs and their storage and distribution conditions.

We can help to determine what it is about egg that makes your product behave the way that you want it to and at which steps of the manufacturing process this comes into effect. Where you are no longer getting the same outcomes from your eggs, we can help to characterise and overcome the challenge.

Download our FREE Supply Chain Resilience eBook today! Thrive in a changing environment by being prepared, agile and resilient.

Promotional material
Jo Baker-Perrett

About Jo Baker-Perrett

Jo is leader of the Food and Drink Microstructure section of the Product Innovation Department. Jo's main roles include product assessment, with a focus on the physical properties of food products and ingredient functionality.

Read more...

How can we help you?

If you’d like to find out more about ingredient functionality, contact our support team to find out how we can help.

Contact an expert

Download our FREE ‘Supply Chain Resilience’ eBook today!

Be resilient and thrive – ensure continuity of supply of safe, quality food.

Download eBook

More on NPD and reformulation

Young woman eating chocolate

The power of using time-based sensory mapping with consumers to characterise your product

The power of sensory data from consumers. A guide to the key outputs of conducting time-based sensory mapping with consumers , the valuable applications of t...


Sensory panel analysing biscuit product

Leveraging sensory insights throughout the product lifecycle

Explore the benefits of applying sensory analysis to produce robust sensory data and make more informed commercial decisions, as well as the risks of not inc...


Woman biting a small chocolate

The benefits of applying consumer insights

Whether developing a new product, optimising an existing one, or looking to leverage insights into consumer journeys, we can help you produce winning product...


Range of high fat, salt and sugar foods

Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)

An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restrictions on TV...


Range of soft drinks in glassware

Understanding and maximising the shelf-life of drinks

Understanding the quality deterioration that can occur to shelf stable beverages can help developers design their product and its production process to facil...


Consumer checking products on shelf

5 reasons to review product shelf-Life

Clearly shelf-life needs to be established as part of new product development, but there are plenty of other reasons why shelf-life must be reviewed – here w...


Contact an expert