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Egg products are invaluable in a huge variety of food production and processing industries. Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products found in every supermarket.
Section: Food processing
Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products in the bakery sector.
Section: Bakery
Because of the functional capabilities of eggs, Liquid, frozen or dried egg products are utilised in the manufacturing process across a number of additional industries
Section: Other Industries
Food manufacturers, especially in the bakery industry, use the bulk of liquid, frozen and dried egg products produced in the UK as ingredients.
British Egg Industry Council
An inter-professional organisation of 11 trade associations - Representing the egg industry in the UK
United in quality behind British Lion Quality Eggs
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