Poultry International - June 2019 - 30

30 ❙ PoultryInternational

Guest editorial

by

Vincent Guyonnet, Ph.D.

Positioning hard-boiled eggs
in the snacking market
It is not simply their size and shape that make eggs the ideal
snacking product.

H

ave you ever heard someone say, "I was too
busy at work today to stop for lunch," or
perhaps even said this to yourself?
In fact, a recent survey has shown that, among
millennials, 63% of respondents reported that they
were replacing meals with snacks. Snacking has
become one of the top global consumer trends, and
offers a fantastic opportunity for the egg sector.

Hard-boiled eggs the ideal snack?
From a nutritional standpoint, we know that eggs
are a great source of animal protein, containing 6-7
grams of high-quality protein. Of all foods, they

Positioning eggs in the snack segment offers consumers
convenience, as well as a product that is healthy and nutritious.
Vincent Guyonnet

provide the best profile for essential amino acids, the
small protein-building blocks that humans cannot
synthesize and so must find in their diets. 
Combined with 98% digestibility, eggs have the
highest biological value of any single food protein, a
testimony of how efficiently these egg proteins, after
absorption, are able to convert into body tissues. 
In addition, some studies have also shown that the
consumption of eggs is able to maintain satiety for a longer
when compared with, for example, a bagel. A healthy food
that keeps you satisfied for longer is an ideal snack, indeed.

Maximizing returns
From a business standpoint, hard-boiled eggs are a
blessing for egg producers and marketers. 
In many countries, consumers have a strong preference for large or extra-large caliber shell eggs, often
leaving producers with inventories of medium or small
eggs which can be difficult to sell at a reasonable profit.
The production of hard-boiled eggs allows them to
use these eggs and maximize their returns from all the
eggs produced by a flock, regardless of size.  Mediumsize eggs are the ideal candidate for snack foods.
The production of hard-boiled eggs has become
quite simple and standardized. Over the past 20 years,
manufacturers of egg processing equipment have automated the processes for boiling, cooling and peeling
eggs, and it is possible to produce up to 20,000 peeled,
hard-boiled eggs per hour without much extra labor,
thus minimizing production costs.  
www.WATTAgNet.com ❙ June 2019


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Poultry International - June 2019

Table of Contents for the Digital Edition of Poultry International - June 2019

Poultry International - June 2019
Contents
Editor’s Comment
News
2019 Poultry Feed & Nutrition Survey: Antibiotic reductions, elimination pose ongoing challenges
What’s happening in the Asian poultry market?
VIV Turkey to highlight poultry meat, egg safety
Israel’s Of Tov sees success with antibiotic-free broilers
Positioning hard-boiled eggs in the snacking market
UK farm assurance scheme Red Tractor enacts tougher standards
Key ways to reduce yield loss of processed chickens
Products
Marketplace
Advertisers’ Index
Poultry International - June 2019 - CT1
Poultry International - June 2019 - CT2
Poultry International - June 2019 - Poultry International - June 2019
Poultry International - June 2019 - Cover2
Poultry International - June 2019 - CT3
Poultry International - June 2019 - CT4
Poultry International - June 2019 - Contents
Poultry International - June 2019 - Editor’s Comment
Poultry International - June 2019 - 3
Poultry International - June 2019 - 4
Poultry International - June 2019 - News
Poultry International - June 2019 - 2019 Poultry Feed & Nutrition Survey: Antibiotic reductions, elimination pose ongoing challenges
Poultry International - June 2019 - 7
Poultry International - June 2019 - 8
Poultry International - June 2019 - 9
Poultry International - June 2019 - 10
Poultry International - June 2019 - 11
Poultry International - June 2019 - 12
Poultry International - June 2019 - 13
Poultry International - June 2019 - 14
Poultry International - June 2019 - 15
Poultry International - June 2019 - 16
Poultry International - June 2019 - 17
Poultry International - June 2019 - What’s happening in the Asian poultry market?
Poultry International - June 2019 - 19
Poultry International - June 2019 - 20
Poultry International - June 2019 - 21
Poultry International - June 2019 - 22
Poultry International - June 2019 - 23
Poultry International - June 2019 - VIV Turkey to highlight poultry meat, egg safety
Poultry International - June 2019 - 25
Poultry International - June 2019 - Israel’s Of Tov sees success with antibiotic-free broilers
Poultry International - June 2019 - 27
Poultry International - June 2019 - 28
Poultry International - June 2019 - 29
Poultry International - June 2019 - Positioning hard-boiled eggs in the snacking market
Poultry International - June 2019 - 31
Poultry International - June 2019 - UK farm assurance scheme Red Tractor enacts tougher standards
Poultry International - June 2019 - 33
Poultry International - June 2019 - 34
Poultry International - June 2019 - 35
Poultry International - June 2019 - Key ways to reduce yield loss of processed chickens
Poultry International - June 2019 - 37
Poultry International - June 2019 - 38
Poultry International - June 2019 - Products
Poultry International - June 2019 - Advertisers’ Index
Poultry International - June 2019 - Cover3
Poultry International - June 2019 - Cover4
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