Improvement of nutritional and technological properties of eggs

World population is expected to grow by over a third, reaching over nine billion people in 2050, with the main consequence being that the world will have to produce 70% more food. Eggs, due to their low production costs and the absence of cultural or religious obstacles to their consumption, represent the most promising and affordable source of animal protein.

Indeed, from a functional point of view, eggs have a moderate calorie content (about 150kcal/100g) and are a good source of excellent quality protein (6g per egg).

Eggs are also relatively rich in fat-soluble compounds. They can easily be enriched with some key nutrients and, therefore, be a nutritious inclusion in the diet for people of all ages and life stages.

Moreover, eggs offer great culinary versatility. They have the potential to provide essential nutrients to nutritionally vulnerable populations on limited food budgets.

Each person on the planet consumes, on average, 165 eggs per year, a figure that continues to increase globally.

Eggs can be consumed in different forms. They can be sold as whole eggs (table eggs) or processed (egg products) and are widely used in food manufacture, as a powder or in liquid form. In the industry, eggs are appreciated for their colouring, binding, gelling, foaming, emulsifying and nutritional properties.

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