A carton of white and brown eggs for an ingredient article about eggs and new egg products


Statistics suggest that egg consumption is the highest it’s been in almost 40 years with U.S. consumers eating an average of 279 eggs per year. October 12, 2018 marked World Egg Day and eggs were celebrated. From grab-and-go snacks to restaurants highlighting the humble ingredient, eggs are a sustainable source of high-quality protein and are trending in all forms.

Eggs On The Go: To meet consumers’ demand for healthy, convenient and portable snacks, eggs on the go are appearing. Vital Farms launched pasture-raised hard boiled eggs for the busy consumer while NestFresh introduced Hard Cooked Organic Eggs in a six-count pouch and Hard Cooked Cage Free Eggs in a two-count pouch. Eggland’s Best debuted a Snacks line in four varieties, which features a hard-cooked and peeled egg, along with two other snack items. Variants include: Bacon and Cheddar Cheese, Salame and Provolone Cheese, Olives and Feta Cheese, and Chocolate Covered Almonds and Cheddar Cheese. Peckish is a new brand that offers a line of Peck Pack snacks, which contain two eggs with “crispy, crunchy, flavorful dips.” Varieties include: Eggs & Rancheros, Eggs & Maple Waffles, Eggs & Fried Rice, Eggs & Salt & Pepitas, and Eggs & Everything. For those consumers who prefer snacks, Quevos are made from cage-free egg whites and “pack the nutrition of an omelette into a bag of chips.” There are four flavors available: Barbeque, Cheddar Omelette, Cracked Black Pepper and Quevos Rancheros.

Breakfast Time Made Easy: Eggs are a common breakfast food. However, for time-starved consumers, manufacturers are launching a variety of new, quick and easy egg innovations. Jimmy Dean added Eggwiches to its portfolio. The frozen breakfast sandwiches are breadless and offered in three combinations: Bacon, Spinach, Caramelized Onion and Parmesan, Broccoli and Cheese, and Ham, Bell Peppers, Mushroom, Bacon and Onion. NYC Bantam Bagels extended their line and dropped the Bantam Egg Bites in five flavors: Original, Cheddar, Chipotle, Onion Gruyere, and Veggie. Kraft Heinz’s Just Crack An Egg is a four sku line of individual serving cups that contain a combination of diced vegetables, Oscar Mayer breakfast meat, Kraft Natural Cheese shreds and Ore-Ida potatoes and consumers’ just need to add an egg. The four flavor combinations are: All American: Uncured Bacon, Sharp Cheddar Cheese and Diced Potatoes, Denver: Ham, Mild Cheddar Cheese, Onions, Green Peppers and Diced Potatoes, Rustic: Turkey Sausage, Mozzarella Cheese, Mushrooms, Onions, Red Peppers and Diced Potatoes and Ultimate: Sausage, Mild Cheddar Cheese, Onions, Green and Red Peppers and Diced Potatoes. Scramblers, The Original Omelet Bar is self-described as the “anytime/anywhere, KETO-friendly, clean-label, shelf-stable, delicious and nutritious breakfast bar,” which launched on Kickstarter. The products are offered in three flavors: Bacon, Egg & Cheese, Greek Spinach & Feta, and Spicy Chicken Sausage and can be eaten at room temperature or heated in a microwave. For vegan consumers, Just, formerly known as Hampton Creek, launched Just Egg, a sustainable plant-based egg alternative, which is non-GMO, cholesterol-free, gluten-free and contains 5g of protein per serving.

Eggs In The Spotlight: Eggs are restaurant staple, but the humble egg is now in the spotlight with a focus on egg sandwiches. Egg Shop in Soho, NYC and Williamsburg, Brooklyn were inspired by the incredible versatility of the egg and offer “egg-centric dishes that are both familiar and nuanced.” Last year, chef Nick Korbee introduced Egg Shop:The Cookbook which “guides readers through all egg-cooking techniques and provides recipes for more than 100 inventive egg-centric dishes.” Eggslut, which started as a food truck, is now a mini chain of five brick-and-mortar restaurants spread across Los Angeles and Las Vegas. Eggslut is known for its namesake Slut sandwich that highlights a cage-free coddled egg on top of a smooth potato purée, poached in a glass jar, topped with gray salt and chives, served with slices of baguette. The newest entrant is Egghead, “an egg-centric sandwich shop offering a modern spin on the classic New York City breakfast sandwich,” located in New York City’s Times Square neighborhood.

Eggs are a beloved staple and they have several national food holidays in their honor. National Eggs Benedict Day is celebrated on April 16 while National Egg Day is celebrated on June 3 and National Deviled Egg Day is November 2. In today’s fast paced society, consumers are time-starved. They are looking for quick and easy meal solutions and healthy, protein packed grab-and go snacks. Expect to see more egg-centric consumer packaged goods and restaurants focused on the humble egg.

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