The present invention relates to the use of canthaxanthin and at least one vitamin D metabolite, preferably 25-hydroxy vitamin D3 (25-OH D3), for improving internal egg quality. Interior egg quality, usually expressed in Haugh Units, is prolonged by feeding the laying poultry a diet containing canthaxanthin and 25-hydroxy vitamin D3.

The instant application describes cooked egg products with distinct egg yolk and white components that have a leavened, soft texture, and methods of producing them.

Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35 F. with solid food inclusions, wherein at least 50% of the solid food inclusions have a longest dimension size of from 0.6 to 12 cm. At least about 50% of the solid food inclusions are at a temperature of less than 34 F. at the time of mixing. The resulting extrudable egg-based matrix comprises from 50 wt % to 90 wt % of the solid food inclusions, and is formed into a predetermined shape to provide a shaped, ready-to-cook or ready-to-eat egg product that is self-supporting for at least two minutes at an ambient temperature of 40 F. The shaped, ready-to-cook egg product may then be cooked.

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

The present disclosure includes a method and system for applying markings on a food product by applying a radiant energy to the food product in such a manner to form a permanent marking thereon. The markings include text and graphics, and can include an advertisement, a freshness date, a traceability code, or other types of relevant information. A laser is preferably employed as the radiant energy source. The method preferably forms the markings on the food product while the product moves through a predetermined region of a food processing system. The performance or characteristics of the laser may be adjusted in response to selected characteristics of the food product, environmental conditions, and processing conditions, in order to optimize the marking applied thereon.

A method of separating organic matter and inorganic matter from egg by-products material includes a drying step, a milling step, and a separating step. In the drying step, an amount of egg by-products material is dried to create a dried egg by-products material. During the milling step, the dried egg by-products material is milled to create a milled egg by-products material. The milled egg by-products material is then separated into an amount of organic matter and an amount of inorganic matter in the separating step. The egg-by products material includes at least unhatched egg by-products.

A method of separating organic matter and inorganic matter from egg by-products material includes a drying step, a milling step, and a separating step. In the drying step, an amount of egg by-products material is dried to create a dried egg by-products material. During the milling step, the dried egg by-products material is milled to create a milled egg by-products material. The milled egg by-products material is then separated into an amount of organic matter and an amount of inorganic matter in the separating step. The egg-by products material includes at least unhatched egg by-products.

Processes for production of a composition containing active follistatin via spray/heat drying of a biological source containing follistatin as well as compositions containing this active follistatin and methods it use increasing muscle mass are provided.

Processes for production of a composition containing active follistatin via spray/heat drying of a biological source containing follistatin as well as compositions containing this active follistatin and methods it use increasing muscle mass are provided.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.