EggIndustry * 15
wheat protein that can added
to dried egg white to create a
proprietary extension in certain applications.
McKibbin said Rembrandt has also investigated ingredients that can
be mixed with egg products
by overseas egg processors
to allow for importation of
more egg products to meet
customer needs, because the
regulations for importation
of some of these mixtures
are not the same as for the
egg products alone. Rembrandt has developed a liquid shelf-stable mayonnaise
base that can be produced in
Europe and shipped to the
U.S., because it contains less
than 50 percent egg yolk
by volume. Other examples
of meeting customer needs
with egg products from Europe include adding flour,
sugar and other ingredients
to dried egg powder or
adding 50 percent sugar to
liquid egg to make a shelfstable product.
Building a global market
for egg products
Jonathan Spurway, marketing vice president, Rembrandt
Foods, said that, historically,
there hasn't been a lot of international trade in eggs and
egg products, because of a lot
of regulatory interference and
www.WATTAgNet.com * September 2015
trade barriers.
"The avian influenza situation has brought forward a
scenario where global trade
is going to be part of the
solution for at least the next
couple of years," Spurway
said. "Our expectation is that
we will develop a globally
traded portfolio of egg prod-
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