By Poultry World staff

EGGS in the round for eating on the move dominated the new ideas for egg products at Food Expo `98 at the NEC last month.

The most attention-commanding stand had been erected by Goldenlay Foods, the new egg product division of Deans. The companys burger egg and fried egg were fully cooked, frozen products in a round shape for easy “heat and eat”. The burger eggs were available in a range of flavours and savoury fillings.

Goldenlay Foods pools the resources of Dell Foods and H D Hardie and claims to offer “the widest selection of value added egg products available to the manufacturing, foodservice and retail sectors”.

Other big growth areas were omelettes, and products aimed at what quality assurance manager Patrick Withers described as the trend for “eating out at home”.

Also aimed at the fast food market were egg burgers from Ferne Foods of Northern Ireland. These comprised scrambled egg formed into burgers, with or without ingredients such as bacon, mushrooms and tomatoes, then breaded and flash-fried.

Equally circular were egg patties (2 varieties) and French toasts from Framptons. Marketing co-ordinator Liz Guilmant said the patties were already in production, the toasts were being test marketed. Both products were the fruits of Framptons collaboration with Sunny Fresh in the US.

The round, ready-cooked patties were designed as a perfect fit for a bun and were product finalists at the Hotelympia show in February. They came scrambled-egg style or fried-egg style, and were aimed at fast-food operators of all kinds. They could be cooked from frozen or chilled by microwave, grill or steamer.

The French toasts were dipped in whole egg and then fried and were ideal at breakfast times, said Ms Guilmant. The plain version was a substitute for fried bread and there was a sweet version with cinnamon.

  • For this and other stories, see Poultry World, 3-30 April, 1998

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