Egg functionality: tackling variability and ensuring product quality
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.
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.
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.
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