Egg processing refers to the series of activities that are undertaken to enhance the functional and safety properties of eggs and egg-based products. The process includes several actions starting from collection of eggs in production plant to final packaging and handling of processed egg products. The advantages of egg processing includes long shelf life, low bacteria contamination, ease of handling and storage.
The growing consumer awareness towards benefits of processed foods and outbreak of bacterial contamination through egg products has driven the need for egg processing. Food manufacturers across the globe are focused on procurement of high-quality and nutritious egg products to cater this shifting preference of consumers.
However stringent food safety regulations associated with use of processed egg products are hindering the growth of Egg Processing Market.
Egg Processing Market is segmented on the basis of product form into liquid, frozen, dried, and chilled.
Liquid egg dominates the Egg Processing Market owing to its advantages such as ease of handling and storage, low risk of bacterial contamination over its dried and chilled counterparts. Liquid eggs are extensively used in production of desserts, icings, protein shakes, smoothies and caesar salad dressing. According to Department of Environmental Food and Rural Affairs, in UK liquid egg accounted for 65% of total egg production in 2018. U.S. Department of Agriculture stated that global production of liquid eggs increased by 6% from 2017 to 2018.
By geography, the Market is segmented into North America, Asia-Pacific (APAC), Europe, South America, and the Middle East and Africa (MEA).
Asia Pacific is the leading egg producing region of the world and the egg processing market in countries such as India, Japan, Taiwan, and China has risen exponentially with time. The growing utilization of egg and egg products in food and beverage manufacturing is driving the market in this region.
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