Contains 2% Or Less: Eggs

Eggs are a common food product derived primarily from chickens. They consist of a yolk, egg white (albumen), and a protective shell. For use in packaged foods, eggs are typically collected, cleaned, and often pasteurized to ensure safety.

In food manufacturing, eggs are valued for their versatile functional properties. They act as emulsifiers, binding agents, and leavening agents, contributing to texture and structure in baked goods. Eggs also add flavor, color, and nutritional value to products like cakes, cookies, custards, and sauces.

Eggs are recognized by the FDA as a common food, not a food additive. They are a significant source of protein and other nutrients. Eggs are one of the nine major food allergens in the US, and their presence must be declared on food labels.