Cage Free Liquid Egg Whites

Liquid egg whites are the clear, viscous part of an egg, separated from the yolk. They are typically pasteurized for safety and convenience, making them shelf-stable and ready to use in cooking and baking. The 'cage-free' label indicates the hens were not kept in battery cages and had access to the outdoors or areas for movement.

Egg whites are a source of protein and are used in baking for leavening and structure, and in dishes like meringues and omelets. Manufacturers use them in packaged foods like protein bars, baked goods, and egg substitutes for their binding and foaming properties.

Egg whites are a natural food product and are generally recognized as safe by the FDA. They are a good source of protein and contain virtually no fat or carbohydrates. While not a major allergen, eggs are one of the top nine major allergens in the U.S. There are no specific regulatory limits or evaluations from bodies like JECFA or EFSA for plain egg whites.