Cage-free Liquid Whole Eggs

Liquid whole eggs are eggs with the yolks and whites combined. They are typically made by cracking fresh eggs, removing the shells, and then pasteurizing the liquid mixture for safety. This process ensures a uniform product for food manufacturing.

Manufacturers use liquid whole eggs as a binder, emulsifier, and source of protein and richness. They are common in baked goods like cakes and cookies, as well as in pasta products, processed meats, and sauces. Their liquid form makes them easy to measure and incorporate into large-scale food production.

Eggs are a natural source of protein, vitamins, and minerals. They are not typically subject to FDA additive regulations as they are a whole food. While eggs are a common allergen, they are not associated with the same level of health concerns as artificial additives. No major international bodies like JECFA or EFSA evaluate eggs as food additives.