Everyone knows that eggs are
healthy and a great source of high quality protein, especially egg white. One whole egg
contains six to seven grams of protein, along with vitamins, minerals, iron,
carotenoids, and disease fighting nutrients like zeaxanthin and lutein. It also
contains all nine essential amino acids in the right ratios.
Getting enough protein is very
important for bodybuilders in order to build their muscles, which is why, they
usually consume a lot of egg white in a day. It is also very important for
every other individual to consume required amount of protein to keep their
bones, tissues, blood, hair, and skin healthy. The Recommended Dietary Allowance (RDA) is the amount of a nutrient you
need to meet your basic nutritional requirements. The RDA for protein is more
than 0.6 gms of protein per kgs of body weight.
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It helps to maintain and repair body
tissues, including muscle.
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Egg protein strengthen the immune system and
keeps it healthy. A strong immune system also
helps a person look and feel well.
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It can lower risk of heart diseases.
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It is essential for the brain and the
nervous system to function effectively.
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Consumption of egg white makes people feel
full for a longer period, thus can reduce the urge to snack and lessen the
overall consumption of calories.
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Applying egg white in hair can make the
hair look shiner.
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Egg white facemasks have skin tightening
effects and absorb excess oil from the skin, thereby, improves the overall skin
appearance.
Egg proteins possess many
properties and bioactivities which make them perfect for usage in the
preparation of a wide array of beverage and food products. Egg whites have been
used in cooking and baking from decades because they have an
excellent capability to leaven or blow up foods when air or moisture is hit
into them. Also, egg whites can maximize their volume up to
eight times, thus, can enhance the volume and structure of food cake, soufflés,
and meringues.
According to a report published
by Allied Market Research, the global
egg protein market size is projected to reach $38.9 billion with
a significant CAGR from 2019 to 2026. Europe is currently holding the highest
market share of global egg protein market. Surge in awareness about the functions and benefits of egg proteins in
human health has boosted the demand of egg proteins in food & beverages industries
across the world. It can be used as a foaming agent, thickening
agent, texturizer, emulsifier, and gelling agent.
Furthermore, owing to rise in health consciousness among
consumers, the global egg protein market is growing to a great extent. Consumers have shifted their focus towards
healthy and nutritional diet. In addition, consumers have increased their
protein consumption to gain extra nutrition from the protein supplements
prepared using egg proteins.
With this drift on board, the market key players are adopting different
development strategies and are coming up with new egg protein supplements to reach
out to the customer and to meet the growing demand. The egg protein powder form
is the most preferred one among all.
Recently, a Switzerland retail
firm launched the world’s first plant based hard
boiled eggs named V Loved the Boiled. It is at first available in selective stores.
It is made up from soy protein and looks like a usual picnic egg and can be
cut & prepared in the same way.
Similarly, Chula researchers have discovered
an idea to transform egg whites into noodles, one of the favorite foods that
Thais and other Asians love to eat on a daily basis. These egg white protein
noodles named Tann:D are made up from
100% egg white with no flour, no preservatives, and no gluten. The noodles
don’t taste like boiled eggs because they are coated with a plant based
protein. Consumers are expected to love it as it tastes similar like Chinese
vermicelli. The egg noodles can be eaten right out
of the package as they are made as ready to eat without even having to blanch
or boil first.
Likewise, several other egg protein manufacturers across the world are
investing on research and development activities to enhance the performance and
functions of egg protein ingredients. They are innovating new applications of
egg proteins in order to stay competitive in the market. This in turn, is
expected to offer huge prospects and exponential growth to the global egg protein
market in the near future.
Author Bio
Suchita Gupta
Suchita Gupta is an explorer, musician and content writer. While pursuing MBA, she found that nothing satisfies her more than writing on miscellaneous domains. She is a writer by day, and a reader by night. Besides, she can be found entertaining her audience on social media platforms. Find her on LinkedIn & Instagram.
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