bake - November 2019 - 16

Elisa
Maloberti

AMERICAN EGG BOARD
According to the US Census, in 2017 there

food waste, a growing concern in that popu-

FAST FACTS

were 110.6 million unmarried people over the

lation segment, according to a report from

Eggs contribute to texture
in traditional baked goods in
a variety of ways. Lecithin
from the egg produces a better
crumb color, tenderizes the
crust and lends the product a
smooth texture, while maintaining grain uniformity and
lengthening product shelf life.
Eggs will aerate for proper
structure. Egg whites, in
particular, aerate batters by
creating a foam up to six or
eight times greater than the
original liquid.

age of 18, equaling 45.2% of the American

the American Bakers Association released

adult population. This is a marked shift from

in the spring. For example, three-fourths of

1960, when 72% of the adult population was

consumers are bothered by wasting bread

married. Whether living alone or living as

and more than half would buy more baked

a single in a multi-generational household,

items if they came in smaller portions.

Eggs provide more than 20
functional properties that
work synergistically in formulation including coagulation, thickening, binding and
protein enrichment.

Smaller portions or single serve sizes ﬁt the

strawberry basil beet and a savory purple

efforts of Gen Z and millennials to avoid

corn and hatch chile version of a pate

single-serve items conform to individualistic
tastes and desires and dovetail with concern

Maloberti identiﬁes one key trend as choux

over food waste.

pastry on the rise. It can be molded into
various shapes such as eclairs or cream

"We see an increased emphasis on single-

puffs and then piped with any type of ﬁlling

serve sizing in convenient packaging and

imaginable, either sweet or savory.

forms, sold in café bakeries for a quick
grab-and-go bite," says Elisa Maloberti,

"Recently at the Research Chefs Association

director, Egg Product Marketing, the

we highlighted the versatility and function-

American Egg Board.

ality of eggs with a pastry cream demonstration and tasting samples of a sweet

choux," Maloberti says. "In the pate choux
dough the eggs help create the crisp outer
shell, while supplying ﬂavor and color to the
choux pastry. The custard ﬁllings, which rely
on eggs for their smooth texture and rich
ﬂavor, can incorporate spices and ﬂavors
from popular ethnic cuisines. This type of
item also provides the consumer with a
multi-textural eating experience, which is
also trending."
There's another trend toward offering an
elevated beverage service in bakeries and
cafes. It gives retail outlets a point of differentiation and makes them a destination. For
instance, when you offer tiramisu coffee,
- you've elevated your coffee offerings and
given customers another reason to enjoy
your creativity. "Authenticity isn't going
anywhere but will become more ﬁrmly
entrenched, as well as the desire for natural
foods and ingredients whenever possible.
Egg products can help supply both."

16 < NOV 2019 | bakemag.com

AMERICAN EGG BOARD

with a creamy vanilla egg custard topping

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bake - November 2019

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