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Here are some of the most commonly asked questions of our Egg Products producers. What affects the foaming properties of egg whites? Egg white is sensitive to high temperatures. Thus, pasteurization temperatures must be closely controlled. Yolk contamination needs to be below 0.05% to avoid loss of foaming properties. Surface active agents are generally added […]

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BEPA statement on EU egg shortage

BEPA statement on EU egg shortage following Fipronil crisis. The British Egg Products Association has highlighted that a number of factors are contributing to an EU-wide shortage of eggs for processing, something which is anticipated to continue beyond the first quarter of 2018. The continuing aftermath of the Fipronil crisis, which has had a major […]

Posted on: 20 December 2017