Eggs contain the majority of the vitamins, minerals and antioxidants required by the body and offer a sustainable source of nutrition. We explore three great reasons why eggs can and should play an essential role in future food systems as a sustainable food of choice.
The International Egg Nutrition Centre (IENC) has announced the formation of the Global Egg Nutrition Expert Group which will focus on developing, collating and optimising research on the nutritional value of eggs, to ensure the information is readily available to all.
At the IEC Business Conference Monte Carlo, Carlos Saviani, food sustainability and marketing executive, and former Vice President for Animal Protein at the WWF delivered an insightful presentation on the world’s view of eggs. His talk considered consumers changing attitudes; highlighting the current situation in developed countries concerning animal proteins, as well as reviewing how the environmental and nutritional impact of eggs are regarded in relation to food production and sustainability.