ABSTRACT
The development of any new food product is a complex task. Consumers’ value freshness in eggs and practicality demands that the shelf life of a processed egg product be as long as possible. Individual and institutional consumers are interested in quick-to-prepare or ready-to-eat products. They have demonstrated a willingness to pay the added price for convenience foods. Food shoppers are offered a marvellous array of new products for both home and institutional use. Certainly canned foods were a convenience as were commercially baked products, but things like frozen dinners, refrigerated puddings, and prepared frostings were down the road. New products should also have a desirable quality that is unique in some way thus making it particularly attractive to the consumer. An awareness of the competition's products is vital. Many processed egg products are well established in the institutional food business. Consumer ideas can come in the form of complaints regarding existing products.
