Egg powder is a versatile ingredient that should be a staple in any food and beverage brand's arsenal. It is made by dehydrating whole eggs, providing a long shelf life and convenience in storage. Here are some reasons why brands should consider using egg powder:

Reasons to Use Egg Powder

1. Versatile Ingredient

Egg powder can be used in a variety of applications, such as baked goods, noodles, soups, and sauces. It provides a consistent texture and flavour profile, ensuring that the products taste the same every time.

2. Nutrition-Packed Ingredient

Egg powder contains all of the essential amino acids, making it a high-quality protein source. It also provides essential vitamins and minerals, such as vitamin D, vitamin B12, and iron.

3. Cost-Effective Ingredient

Egg powder is an affordable alternative to fresh eggs. It is easier to transport, store, and use than fresh eggs, providing cost savings for brands.

Different Formats of Egg Powder

1. Whole Egg Powder

Whole egg powder is made by spray-drying whole eggs. It is a convenient alternative to fresh eggs in bakery products, sauces, and soups.

2. Egg Yolk Powder

Egg yolk powder is made by spray-drying egg yolks. It is commonly used in sauces, dressings, and pasta, providing rich flavour and bright colour.

3. Egg White Powder

Egg white powder is made by spray-drying egg whites. It is commonly used in bakery products, such as meringues and angel food cake, providing a stable foam structure. In conclusion, egg powder is a must-have ingredient for any food and beverage brand. It provides versatility, nutrition, and cost-effectiveness, making it a perfect addition to any product line. So go ahead, try it out in your products and watch them rise to new heights!