Egg products are utilized in a multitude of food products as functional, nutritional and flavor contributors.
- Egg yolks used for enriching and coloring in pasta and baked goods; emulsifying mayonnaise, sauces and dressings; flavor in custards, ice creams and pound cakes.
- Whole eggs including Hentex blends used for structure building and water binding in baked goods; emulsifying mayonnaise, sauces and dressings; enriching pastas.
- Egg whites act as fat replacers in low fat formulations; foaming and structure building in confections and baked goods; binding of pastas, breadings and meat products; nutritional fortification of foods and beverages.

Major Markets
- Breakfast Items
- Bakery Goods
- Baby Foods
- Pasta Products
- Mayonnaise
- Salad Dressings
- Confectionery
- Fat Replacers
- Sport/Nutritional Beverages
- Frozen Beverages
- Ice Cream
- Meat & Meat Substitutes
- Poultry
- Seafood
- Dry Mixes
- Sauces & Gravies
- Batters & Breadings
- Supplementary Feeding