Cooler eggs - less Salmonella
06 October, 2010 by Brian WallheimerEggs are implicated in more food safety incidents than just about any other ingredient. Now, a newly developed rapid egg cooling technology could reduce future contamination events.
Farm Pride powdered whole eggs
03 September, 2010 byWith a long shelf life, Farm Pride’s powdered whole eggs can be used in any formulation requiring fresh eggs including cakes and biscuits, pies and quiches, pasta, even omelettes and scrambled eggs. The powdered whole eggs can also be used as a protein supplement in drinks such as shakes and smoothies.
Organic vs conventionally produced egg quality
12 July, 2010In the US, researchers at the Agricultural Research Service investigated the quality of eggs - finding no difference between organic and conventionally produced, white and brown, free-range and cage.
Safer liquid eggs
13 May, 2009A technology based on crossflow microfiltration membrane separation to improve the microbiological safety of liquid eggs has been patented in the US.
