Press release
Egg Powder Market will rise due to growing demand for processed and packaged food | Avangardco, Ovostar Union N.V., Igreca, Bouwhuis Enthoven
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Egg powder is a dehydrated form of eggs that can be reconstituted by adding water. It is a convenient and shelf-stable product that can be used in a variety of recipes. Egg powder can be used to make scrambled eggs, omelets, quiches, and baked goods. It can also be used as a binding agent or thickener in soups, sauces, and gravies.
Key Trends
Some of the key trends in egg powder technology include improved functionality, longer shelf life, and increased safety.
Functionality: Egg powder can be used as a binding agent, emulsifier, or thickener in various food applications. It can also be used to add structure and texture to baked goods.
Longer shelf life: Egg powder has a shelf life of 2-3 years when stored in a cool, dry place. This shelf life can be further extended by using anhydrous egg powder, which has a shelf life of 5 years.
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Key Drivers
The key drivers of the egg powder market are the growing demand for processed and packaged food, the increase in the number of working women, and the change in lifestyle.
The growing demand for processed and packaged food is due to the busy lifestyles of people and the need for convenience.
Market Segmentation
By Type
• Whole Egg
• Egg White
• Egg Yolk
By End-User
• Food
• Personal Care
• Pharma
• Others
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Key Players
• Avangardco
• Ovostar Union N.V.
• Igreca
• Bouwhuis Enthoven
• Eurovo Group
• Venkys
• A.G. Foods
• Jiangsu Kangde Egg Industry Co Ltd.
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