When the Next Egg Crisis Hits…Duck!
In this installment of Reasoned Opinion (an editorial series on trends in the food, beverage, nutrition, and ingredient industries) Prepared Foods Network’s Executive Editor–Technical David Feder presents an alternative for product makers who need to use real eggs in their formulations.
We are in the throes of yet another egg crisis with avian flu making the rounds again and egg costs rising once more. As a former professional chef and having taught food science and food production courses at the University of Texas at Austin, I have some advice for our food product makers who use eggs. When the next egg crisis hits, duck. Now I don’t mean duck and cover.
