#Egg Powder Market Size

[renubresearch]

Egg Powder Market is expected to reach US$ 2,236.89 Million by 2030

Renub Research has released a report titled “Global Egg Powder Market: Industry Trends, Share, Size, Growth, Opportunity, and Forecast 2024-2030,” which includes market percentage records and a thorough enterprise analysis. This report looks at the Global Egg Powder Market’s competition, geographic distribution, and growth potential. Expert Insights: Ask Analyst or Download Full Report with TOC…

[pure-ablution]

What are your favourite ingredients, spices, just food stuff over all?

The two most-used spices in my kitchen are saffron and paprika. I think that these spices are horribly misused and misunderstood, so here is my little guide to using them properly and making the most of their gorgeous colour and flavour.

Saffron is a very expensive spice (unless you grow it yourself, which is actually quite easy to do!) and so you really want to make sure that you’re getting the absolute most out of what little amount you’ve managed to acquire. Buy the smallest amount of the highest quality you can afford—there’s a lot of fake and tampered-with saffron on the market these days! The highest grade of saffron available is called ‘Super Negin’, and this is what will give you that characteristic deep red colour. I have my family send me saffron from home, but if I run out, then I like to buy the saffron offered by the brand Sara Saffron. I also have some English-grown saffron in my kitchen cupboard, and I’d like to try growing my own at some point.

To properly use saffron, take a couple of threads—make sure that your storage container is properly sealed, and shut it quicky again after opening—and grind them to a powder by hand, using a pestle and mortar. Then, put an ice cube or two into a bowl with the saffron, and let the ice melt at room temperature, at its own pace. This is the best way to bring out the natural colour and flavour of the saffron, and works much better than the ordinary method with hot water. You can then use this saffron water to flavour almost anything, from rice and stews all the way to ice cream (bastani).

Paprika is a very powerful and pungent spice, and it always makes me so sad to hear people say that it’s tasteless! It’s one of the most flavourful spices in my cupboard, and being engaged to a Hungarian means that I use it in almost every dish I make. Paprika is made in many different places and comes in many different styles, and I have an entire shelf dedicated to the different styles made in Hungary, but I mostly use pungent (csípős csemege), sweet (édesnemes), and hot (erős) varieties in my cooking. Alajos prefers his paprika smoked, which isn’t traditional in Hungary, and he has vast industrial-sized quantities of his favourite brand shipped over to the UK, but if we ever (God forbid) run out, then I buy from the brand Rubin, a high-quality producer with a UK stockist.

To get the best out of your paprika, you need to toast it a little, but not fully scorch it. The easiest way to do this, I find, is by sautéing onions or garlic in a little hot oil, adding your paprika, and then almost immediately dousing it with whatever sauce you’re cooking with so that it doesn’t burn. Of course, this only really works with stews, soups, and other such dishes, so in other cases, I bloom it in a very small amount of oil, or toast it dry. Experimentation is important here, and there’s no real hard rule, other than that paprika needs to be toasted or bloomed in some way to release its true pungency. It can be added to pretty much anything savoury, from traditional goulashes to sandwich spreads and as a garnish on eggs or salads.

[cacaonnoisseur]

Toll House Chocolate Chip Cookies:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs

2 cups semi-sweet chocolate chips

1 cup chopped nuts

Mix dry ingredients (flour, baking soda, salt) in a bowl and set aside

Mix wet ingredients (butter, sugar, brown sugar, vanilla) in a large bowl until creamy

Mix in eggs, one at a time

Slowly mix in dry ingredients from bowl

Stir in chocolate chips and nuts with a spoon

Place tablespoon-sized drops of dough onto a baking sheet

Bake at 375 degrees Farenheit for 10 minutes

Cool on baking sheet for 2 minutes, remove and place on cooling rack

Amidst the throes of the Great Depression, Americans were without many of life’s small pleasures. Ingredients were harder to come by because of sinking wages and work opportunities, so most of the 1930s were characterized by cheap, rationed meals of essential nutrients. In 1938, the popularization of the chocolate chip cookie was a much needed relief for many families craving an easy, inexpensive treat to satisfy children and adults alike. From a supposed happy accident to the icon of the Nestlé company, the history of the chocolate chip cookie reveals how a local favorite has the potential to explode in popularity onto a national level.

The most common tale of the creation of the chocolate chip cookie is attributed to Ruth Wakefield, the owner and operator of the Toll House Inn in Whitman, Massachusetts. The story goes that Wakefield had run out of an ingredient (some sources claim it was nuts, others say butter) for her existing ice cream cookie recipe, and in a pinch, she chopped up a chocolate bar and added it to the dough instead. It is said that this last-minute improvisation was so successful that it became a permanent recipe in the kitchen, and soon after gained national fame.(1) However, as is common when exploring the origin of well-known innovations, there were some embellishments to the tale throughout its history. The true story of this delicious creation likely has less to do with coincidence and more to do with baking knowledge and business savvy.

Ruth Wakefield deserves a tremendous amount of credit for the popularization of the chocolate chip cookie, but evidence suggests that when she served them for the first time, similar cookies were already on the market in some places. As early as 1928, newspaper advertisements for a cookie that, for all intents and purposes, resembles the chocolate chip cookie were being circulated, meaning they were a delicacy already being sold in some bakeries and inns.(2) In that period, chocolate was more accessible than ever with cocoa powder on grocery store shelves, so naturally chocolate was slowly finding its place among common baked goods. As the culinary world increasingly embraced chocolate, innovative chefs like Wakefield added it into recipes for existing treats. Though she was not the sole inventor of the chocolate chip cookie, Wakefield’s real story is emblematic of the circumstances of the time, and the process by which the cookie was created. 

The Toll House Inn, opened in 1930, was a small restaurant that Ruth Wakefield owned with her husband, Kenneth, which served travelers and locals alike. With her college education as a dietician and experience as a chef, Wakefield’s menu appealed to the masses, especially her hand-crafted desserts. The particular cookie that Wakefield first added “chipped” chocolate to was meant to accompany ice cream, a kind of drop cookie that was a crunchy side dish to compliment the smoothness of ice cream.(3) It is unlikely that the circumstances leading up to Wakefield’s famous “Chocolate Crunch Cookie,” which was published in her 1938 “Tried and True” cookbook, were anything but the result of baking skill and purposeful creation.(4) The simple yet delectable treat was a massive success, and the Toll House Inn boasted the patronage of names like Eleanor Roosevelt and Joe DiMaggio stopping in to try Wakefield’s chocolate chip cookies.(5) The true popularity boom came when Betty Crocker featured the recipe for Toll House chocolate chip cookies on her radio show, giving Americans a twist on a dessert made of inexpensive and widely available goods. In 1939, the Nestlé company acquired the recipe and the Toll House name from the Wakefields in exchange for a lifetime supply of chocolate and, arbitrarily, one dollar.(6)

The social importance of chocolate chip cookies was concretely verified during the years after the Nestlé deal, as the beginning of World War Two sent Americans overseas by the thousands. Soldiers in other countries craved a piece of home during their time away, and chocolate chip cookies became a staple of care packages sent to Europe and the Pacific Theater. Seeing an opportunity for profit, Nestlé and other chocolate companies ran advertisements encouraging women to bake cookies with what little chocolate was available to send overseas: “for that soldier boy of yours.”(7) 

As chocolate chip cookies were being sent abroad, they were cemented into the minds of Americans as something to comfort us in hard times, just as they did during the Great Depression years before. The chocolate chip cookie, with its cheap ingredients, simple baking process, and warm, spirit-lifting sweetness, has defined the tastes of Americans since its creation in the early 20th century. The story of the Toll House Inn is representative of the kind of innovations that Americans were creating in the face of a massive financial depression, and how innovation is sometimes rewarded with national acclaim.

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie,” The New Yorker, December 19th, 2013, https://www.newyorker.com/culture/culture-desk/sweet-morsels-a-history-of-the-chocolate-chip-cookie

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth,” Eater, April 21st, 2022, https://www.eater.com/23033968/toll-house-chocolate-chip-cookie-myth

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth”

The Sugar Association, “The History of the Chocolate Chip Cookie,” Sugar.org, March, 2020, https://www.sugar.org/blog/the-history-of-the-chocolate-chip-cookie/#:~:text=The%20original%20recipe%20was%20created,intended%20to%20accompany%20ice%20cream.

Claudia Geib, “The Best Known Chocolate Chip Cookie Origin is a Myth”

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie”

Jon Michaud, “Sweet Morsels: A History of the Chocolate Chip Cookie”

[abookishdreamer]

Character Intro: Pherusa (Kingdom of Ichor)

Nicknames- The Golly Goddess, Bearer of Fruits by the people of Olympius

Mom by her daughters

Age- 37 (immortal)

Location- Arcadia, Olympius

Personality- She's a bubbly goddess with a carefree aura. She's creative, free-spirited, & close to nature. She's a lesbian and is casually dating.

She has the standard abilities of a goddess except shapeshifting. As the goddess of substance & farm estates her other powers/abilities include karpokinesis (fruit manipulation/generation), juice manipulation, limited photokinesis, being able to telekinetically control farming equipment, limited chlorokinesis (as it pertains to hay & grass), and limited atmokinesis.

Pherusa is the mother of the seasonal goddesses- Thallo (goddess of spring & new growth), Auxo (goddess of summer, vegetation, & plants), and Carpo (goddess of autumn & fruits).

She lives in the state of Arcadia in a french style cottage. There's a few acres of farmland along with a LARGE orchard (meant for fruit production). The interior design of the cottage is very romantic and provençal with a mix of vintage and country furniture pieces, a color palette of cream, beige, tawny, pale blue, & pastel yellow, artwork with pastural or natural themes, natural hardwood flooring, and toile de juoy patterns on wallpaper & curtains.

In addition to the farm animals, she has an animal companion- a female griffin named Honey. Honey is Pherusa's usual mode of transportation when traveling great distances, like visiting her daughters in New Olympus or visiting faraway friends. She mostly gets around in her classic 70's style bright orange VW beetle.

She always starts of her mornings with a session of yoga.

Instead of lotion, she moisturizes her skin with coconut oil.

Pherusa loves her "chickadees." She doesn't play favorites and loves her daughters equally. Pherusa not only makes it a priority to spend time as a family, but also individually- whether it's surfing with Auxo, bike riding with Thallo, or going to the farmer's market with Carpo. They also play music together with Pherusa being a featured artist on The Gypsy Belles' bonus track "Prairie Poets" on their album A Vintage Year.

She can play the acoustic guitar, autoharp, & the dobro!

A typical breakfast for her is belgian style whole grain waffles topped with cottage cheese, sauteed apples, maple syrup, and cinnamon sugar along with a fruit salad parfait & scrambled eggs added with sausage, onions, peppers, and tomatoes. She also likes several slices of lightly toasted white bread topped with butter & different kinds of fruit marmalades. From her own cereal brand her favorites are the summer berries flavor, the vanilla spice flakes, the apple cinnamon o's, and the oatmeal peanut butter.

Pherusa keeps her red hair in a neck length lob. She likes the Glory's Crown citrus and herbal musk shampoo & conditioner as well as the apricot oil hair spray.

Instead of perfume, she prefers to use fruit essential oils (behind her ears, inside her wrists, on her ankles, between her bosom, and on the side of her neck). Her favorite essential oils are the pink grapefruit, passionfruit, cherry, & apple.

Pherusa's closet consists of form hugging dresses, wedges, platform sandals, flowy mini skirts, bright colors, bold patterns, high waisted flare pants, and peasant blouses.

A go-to drink for her is her homemade carrot juice. She also likes coconut water, watermelon juice, citrus infused mineral water, iced tea, peach lemonade, ginger ale, pomegranate tea, lychee-passionfruit boba tea, red sangrias, aperol spritzes, orange soda, appletinis, cherry sazeracs, seabreeze cocktails, and champagne. Usuals from The Roasted Bean include a large iced green tea & an olympian sized fruit punch splash.

Pherusa's favorite makeup products to use is the Olmorfia blush powder in "strawberry crush", the plumping lip glaze in "persimmon" (a bold reddish brown), and the Museology UV liquid eyeliner in "electric shock", a bright neon yellow.

Her ultimate guilty pleasure is a large pizza topped with pineapple, yellow peppers, & jalapeños.

Pherusa's primary source of income comes from her cereal brand Golly Grains, the 2nd most popular after Earthly Harvest. Golly Grains' animated commercials and online ads are quite popular as well as its slogan- "A golly way to start your day!" To help out her daughters, she models for their clothing brand Treis Epochés.

From The Bread Box, she likes the chicken salad sandwich along with a watermelon feta salad.

Some of her favorite frozen treats include pineapple coconut ice cream, mango sorbet, and pomegranate sorbet.

In the pantheon Pherusa has a deep friendship with most of the agricultural deities like Demeter (goddess of the harvest & agriculture) and Eunostos & Promylaia (goddesses of the flour mill). Pherusa is the noná to Krysothemis (Kristy), the daughter of Karmanor (demi-god of the harvest). Her best friend is his sister Karme (demi-goddess of the harvest). Pherusa loves traveling to Eleusis to see her, looking forward to her delicious corn pudding! She even views Eubouleus (god of the swine & ploughing) as a father figure.

She's also friends with Kéfi (goddess of mirth), Apheleia (goddess of simplicity), Oeno (goddess of berries & wine), Thilasmós (goddess of nursing), Anatole (goddess of sunrise), Damia (goddess of naturalness), Elais (goddess of oil), Spermo (goddess of grains), Nymphe (goddess of self-care), Rhapso (goddess of sewing), Hestia (goddess of the hearth), Philotes (goddess of sex, friendship, & affection), Pan (god of the wild, satyrs, shepherds, & rustic music), Livádi (goddess of meadows), Eváeros (goddess of air & the zodiacs), and Záchari (god of confectionery).

She loves snacking on plaintain chips.

Her and Thilasmós often bond over about the attention and comments they get due to their ample chests.

Pherusa went to New Olympus Fashion Week for the first time last year when Rhapso got her & Eváeros exclusive front-row tickets.

She appeared once in a nude spread for Zeus' mens' magazine. Her photoshoot "broke the internet" for a few minutes when the images made its way on Fatestagram.

Some of her favorite desserts are Záchari's honeyed fig crostatas (dusted on top with an extra helping of powdered sugar), Eváeros' ambrosia salad, Karme's peach bourbon upside-down bundt cake, and the orange lemon pound cake from Hollyhock's Bakery.

As for her love life, Pherusa is enjoying her singledom and meeting new people. Her last serious relationship was with an anthousai named Amaryllis. Pherusa has a few dating apps on her smartphone- also having gone out on more than one date with a maenad named Rhiannon.

A couple of months ago Pherusa flew to Cyprus to hang out with Philotes. They had fun at a nightclub, got a bit tipsy, and ended up making out on the dancefloor. Things got steamier when Philotes went down on her in the nightclub's bathroom. Days later, Philotes reached out to her to "clear the air" with them admitting their attraction to each other. Pherusa was taken aback when Philotes offered up the idea to sleep with each other while her husband Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity) watches, without participating. She hasn't given her an answer yet.

Pherusa has a growing collection of Diamond Ave. fruit themed jeweled clutches. She herself was able to get the orange slice one (which costs 4,000 drachmas) while Karme got her the peach shaped one. As a summer solstice gift last year, Rhapso got her the pineapple shaped one!

In her free time she enjoys sunbathing, gardening, swimming, cooking, baking, bike riding, reading, shopping, spending time with her daughters, golf, fishing, and spending time with her friends.

Her favorite meals include chilled peach soup with fresh goat cheese, roasted lamb chops with a cherry glaze, and coconut chicken curry with white rice.

"If you eat today, thank a farmer."

[nunuisancenewt]

Plant based foods people claim are unethical/not vegan/proof vegans are bad/ whatever, ordered by least to most " legitimate".

Quinoa-One news article said foreigners buying quinoa would make a staple crop inaccessible to locals, this is stupid cause we grow crops to meet demand, also being from the Andes Quinoa grows in temperate places as well as potatoes do. Also, the locals already transitioned to a western diet.

Agave- The Greater long nosed bat is an endangered species that relies partially but not exclusively on Agave plants for nectar. Agave or "century" plants are long lived and die after blooming. They are mainly grown and harvested before flowering for Tequila production. a very small amount of wild agave in harvested for bootleg mescal in some regions. The main threats of the bats are habitat loss to agriculture, roost disturbance, and persecution as mistaken for vampire bats. If anything, the agave is threatened by a shortage of bats.

Figs- the inside of a fig consists of flowers that are pollinated by a fig-wasp, which lay their eggs in figs. Female wasps go on to lay eggs in other figs while males are trapped inside and are digested inside the fig. wild wasps obviously aren't harmed by fig harvest. and most fig trees grown today don't rely on pollination too fruit.

Cashew-The outside of a raw cashew contains a shell that contains anacardic acid, a major skin irritant. Workers are exposed to it when the outer shell is peeled before the cashews are cooked. workers are sometimes given gloves but not always, the only mentions of slave-labor I could find in the Cashew industry involved prisoners.

Palm oil- Palm oil has been the main crop behind the deforestation in Malaysia and Indonesia in the 21st century, but considering Indonesia's population size and rapid industrialization, the deforestation feels almost inevitable. Is far from the best oil (look at pongame oil trees, or algae) but it produces more calories per land area than the most dominant competitors like canola/corn/soy/coconut/olive etc. Additionally, though trace amounts of Palm oil may show up in many western products, it is mainly being used as a cooking oil in Asia.

Soybeans- Occasionally I'll see someone (presumably British) jump to soy as an example of an exotic food that is harmful cause it's imported. As an American I find this surreal cause soy is a boring standard crop, the second largest in land use after corn, mainly grown as the default legume for nitrogen fixation, but I understand an export market means an import market somewhere else. additionally, over 3/4s of soy is fed to livestock. Soy production alongside cattle ranching are major drivers of Amazon deforestation, but again most is fed to livestock. It also has a higher yield per acre than beans, peas or peanuts.

Rice- Rice is sometimes considered a major source of agricultural emissions, Rice is one of the most important crops, and the still water it grows in is a source of methane as anaerobic bacteria decompose matter. Since wetlands are generally considered better at carbon capture than dry land, I question rice farms net impact compared to other crops, and rice produces more tons per acre than wheat (though admittedly less than corn), so it is unclear.

Tea- tea is a very labor-intensive crop as young leaves are harvested by hand by workers, and slavery seems relatively common in the tea industry. having people walk through thick shrubbery, reaching hands in bushes, is a recipe for wildlife conflict. Leopard attacks on and venomous snake bites on tea plantations are an issue. However, all the tea in the west is just the powder at the bottom from actual tea production for the Asian market. so, it doesn't increase demand.

Chocolate/Coffee (not counting Kopi-Luwak)- I am lumping these two together because they are broadly similar in many ways. Both have very high carbon footprints, land use, and eutrophying emissions per Kg of food produced compared to other plant-based foods. both are primarily grown in former tropical forests, both contain high levels of caffeine and are neither produce nor staple crops, and both are well known to have very high rates of child labor and slavery in them for anyone paying attention. Thankfully these problems are well known enough that many certification schemes (Fair Trade, Rainforest alliance certified, bird friendly coffee, etc.) that can be used to guide purchases. If anything, I would prioritize coffee over chocolate because 1) assuming your already Vegan you're already selecting for higher end dark chocolate/specialty vegan chocolate that is likely better in other ways and 2) I am assuming most people consume more coffee than chocolate.

Almonds- 55% of the world's almonds are grown in the US. Almonds are sometimes scapegoated for water shortages, but Animal agriculture is far the main driver, and all nut trees are very water thirsty. Almonds need hot dry climates but the same is true of pistachios. More interesting is bees. only 2.9% of captive honeybee hives are in the US. 40.8% of Beekeeper profit in the US is from pollination service, with 82.2% of that coming from Almonds. Almonds may contribute more to bee exploitation per serving than other crops. avocados, blueberries, blackberries, canola, cocoa, cranberries, cherries, cucumbers, honey dew melons, kiwis, pears, pumpkins, raspberries, strawberries, and watermelons, among many others, are also pollinated by managed honeybees. because American honeybees are such a small share of the global population, and the share of Almonds grown in the US is so high compared to other crops, I do believe, but only with a low degree of confidence, almonds are worse for honeybees than the average honeybee pollinated crop. The good news is between new self-fertilizing verities catching on, pollination being 5% of an almond producer's production costs, pollinating machines, and native bee conservation measures, the importance of honeybees to almond production will likely gradually diminish.

Coconut- It seems that kidnapped wild southern pig-tailed macaques are used to produce nearly all coconuts in Thailand, being used as labor picking coconuts. The practice is likely present in other Southeast Asian countries as an American practically all coconut products I could readily access come from Latin America, but it's something it would be a good idea for Old Wolders to be aware of.

[elaine-abroad]

Volume 5 Part 1

Week 4

I definitely tried to fit as much as I could into this last week to ensure I didn’t leave Korea feeling like I missed something. It was a little tiring doing that and wrapping up classes with final projects, but I’m ready to come home. 

To start off, Grace, Bianca, and I headed over to Itaewon on Sunday. To be honest, I wasn’t really sure what there was to do besides the club nightlife, but I thought that I can’t leave without paying at least one visit. The other two didn’t want to go to the famous street where the tragic crowd crushing incident occurred last Halloween so we ventured to the main streets and some smaller ones. We were feeling peckish after arrival so we went to a cafe that sold Western styled breakfast.

I got berry compote french toast, Bianca got egg's Benedict, and Grace got banana walnut pancakes

They weren’t really good at serving us at the same time so I got my dish a good while after the others. Grace also eats faster than my boyfriend so it felt a little weird eating when she was almost done but that’s pretty much how it’s been when hanging out with her. 

Grace is apparently a big Barbie fan, so much so that it’s been on her list of possible Halloween costumes for a couple of years now. It just so happens that there was a Barbie cafe in Itaewon so we tried going there. Unfortunately all the tables were full and we had to put down a number, but only Grace had a working number. We never got a call and it was probably because it was an American number or something.

We went to a bingsu place instead to combat the heat though. Bianca and I shared this injeolmi flavored one. Injeolmi is basically a sweet rice cake covered in roasted soybean powder. I’m not sure how to really describe it, but the powder is dry and tastes nutty. I’m pretty sure it’s the same powder used on Japanese raindrop cakes.

It was also raining that day so we kind of decided to head back. There wasn’t much that caught our attention in Itaewon, but it was nice to visit.

On Monday, our painting teacher made us paint outside. It was not the most ideal, but I ended up painting a view of campus.

After class, the three of us headed back to Myeongdong to see the nightlife and street food market. I was pretty dead set on coming back with cash. Before we got into the vendors, we did some shopping and got dinner.

Unfortunately, I wasn’t able to get photos of the fruit mochi I bought, but it was seriously worth my money. It looked like this though.

I also got this honeycomb and ice cream taiyaki. You’ve probably seen taiyaki before – it’s that fish-shaped cake. They served it with a small chunk of honeycomb and that was the first time I tried actual honeycomb which was cool. It was fun chewing on the wax.

On Tuesday, Grace and I got to go to the Starfield COEX Mall for our visual journal field trip. It’s pretty awesome that we were able to go on so many field trips for that class and that we got to go to a mall of all places. The mall was absolutely enormous. There was only one floor for shops, but we literally kept getting lost because of its size. Other cool things were attached like this massive library, aquarium, and movie theater.

We sat down inside the mall for some food and got what was probably the most incorrect Indian food I’ve ever had. I say incorrect because the flavor was okay, but the execution and everything was wrong. I’m no Indian food expert, but I questioned a lot of the things. The drinks were wrong and had the wrong consistency, they used the wrong rice (we had to pay and it was such a small portion too) – things like that. I guess that’s what we get for trying to get Indian food inside of a mall in the middle of Korea.

That night’s food made up for it though. One of the girls I hung out with after the Everland trip was turning 21. That same group went out for dinner to celebrate. We got kbbq in Hongdae because we all wanted to experience getting kbbq in Korea at least once. To be completely honest, it was a little pricey for the amount of food, but that was probably because of the fact that we had to share. I guess I’ve been spoiled by the kbbq buffets back home.

In case you couldn’t tell, bingsu is a big deal here. And of course we ended the night with some. We shared some new flavors: tiramisu and mango apple cheese. 

Wednesday was pretty uneventful. I had my painting final and we were given 2 hours to paint anything we wanted to, using the techniques we learned. It could be the plants we learned, something from Korea, or just anything we wanted. I painted the key parts of Korea for me which was basically Ewha’s ECC and all the field trips. I also included some flowers we learned.

For dinner Grace and I went to this place called Witch’s Kitchen. It’s a witch themed restaurant with a vibe crossed between Halloween and Harry Potter. Some of the food options were decorated in a way that made it all more fun.

We were most excited for the drinks. I heard that they served them in blood bags and that they did. Each table had one of those liquid IV stands they give people at the hospital and filled them with our drinks. We got to control how much we wanted in our cups and it was really fun.

I spent the rest of the night working hard on my visual journal project. I made a pop up book of where I’ve gone to in Seoul, basically the same thing as my painting final. It was a little bit of a risk since I’d never made a pop up book before. Albeit a little simple, it was a lot of fun. There was this lady that came into one of my classes in the second semester of freshman year who taught us the most basic techniques of pop up book making and I’ve wanted to give it a try ever since.

We had a mini exhibition within our class the next day and it was cool seeing what everyone else came up with.

Later that day, Bianca and I went out to check out the Gwangjang market, a traditional street market with lots of street vendors and mini restaurants. It was still light out when we got there so we got this white peach bingsu while we waited for the sun to set.

My friend Iris told me to go to Cheonggyecheon Stream which I’m pretty sure is the man-made stream my dad told me to check out as well. It stretched out for quite long. Here it is before the sunset.

Once we got back to the market, it was definitely a lot more lively. There were four main paths that we looked at.

We were looking for one thing to eat and luckily many of the restaurants there sold it. I’m serious when I say don’t knock it till you try it because multiple of my friends expressed their disgust, but it was actually pretty good. I’ve wanted to try this for the longest time ever and have always seen mukbangers and foodies eat this. 

For those who haven’t been to guess it, it’s raw squid. This is often confused with live squid. To be fair, people here do actually eat live squid, but the raw squid we had was just raw, NOT alive. It’s only called live squid because the tentacle nerves continue to move after being chopped up. 

Anyways, it was doused in sesame oil which made it good for me. I’m not a seafood girlie and don’t even know why I liked it, but it was fun to eat. We also got bibimbap with beef tartare (also raw) which was also good. This day was all about trying traditional things so instead of getting a basic drink, I opted for Sikhye, a traditional Korean fermented rice drink. I kept seeing it on the street there so I decided to try it out. I noted how it looked like something my mom had always made and Bianca said that was because Korea always steals stuff from China.

We also ordered bindaetteok, a mung bean pancake with bean sprouts in it. It was very very good.

We were quite full at the end of this so decided to get a snack that was truly authentic and worth it. I wanted Hotteok, a sweet filled pancake. My mom sometimes makes this for breakfast so it was cool to have it from the actual streets.

The stream was really nice to look at and walk along once dark. We spent a little more time there before going back.

[industrynewsupdates]

A Deep Dive into the U.S. Protein Supplements Market: Insights and Analysis

The U.S. protein supplements market size is expected to reach USD 3.52 billion in 2030, growing at 7.8% CAGR from 2023 to 2030, according to a new report by Grand View Research, Inc. The market is experiencing steady growth driven by several factors, including the increasing demand for sports nutrition supplements and the rising number of health-conscious consumers.

The growing awareness among individuals in the U.S. about maintaining their health and well-being, along with the proliferation of gyms, health clubs, and fitness centers, is expected to drive the demand for sports nutrition products. The rise in obesity cases in the country is another factor contributing to the increased demand for sports nutrition products, as consumers engage in sports and physical activities to combat obesity. Additionally, the participation of U.S. athletes in national and international sporting events is anticipated to fuel the demand for sports nutritional supplements.

Whey protein, derived from milk, is a commonly used ingredient in protein powders and beverages. Its inclusion allows manufacturers to reduce the use of synthetic ingredients, making their products more natural. With consumers from the U.S. becoming increasingly concerned about the ingredients in the products they consume, the use of organic ingredients in sports nutritional products is gaining traction. The market is also benefiting from the growing demand for sports nutrition products among consumers who engage in occasional physically demanding activities.

Gather more insights about the market drivers, restrains and growth of the U.S. Protein Supplements Market

U.S. Protein Supplements Market Report Highlights

• Animal-based protein supplements held the largest market share in 2022 owing to the presence of higher protein concentration and are, therefore, preferred for manufacturing supplements

• Protein powder emerged as the largest product segment with the highest revenue share in 2022. Plant-based protein powders are also gaining popularity, driven by the increasing number of consumers opting for vegan or vegetarian diets

• Asia Pacific is estimated to grow significantly over the forecast period owing to rising awareness among consumers regarding the important role of gut health in overall wellness

U.S. Protein Supplements Market Segmentation

Grand View Research has segmented the U.S. protein supplements market based on source, product, application, and distribution channel:

U.S. Protein Supplements Source Outlook (Revenue, USD Million, 2017 - 2030)

• Animal-based

o Whey

o Casein

o Egg

o Fish

o Others

• Plant-based

o Soy

o Spirulina

o Pumpkin Seeds

o Wheat

o Hemp

o Rice

o Pea

o Others

U.S. Protein Supplements Product Outlook (Revenue, USD Million, 2017 - 2030)

• Protein Powder

• Protein Bars

• RTD

• Others

U.S. Protein Supplements Application Outlook (Revenue, USD Million, 2017 - 2030)

• Sports Nutrition

• Functional Foods

U.S. Protein Supplements Distribution Channel Outlook (Revenue, USD Million, 2017 - 2030)

• Supermarkets

• Online Stores

• DTC

• Others

Order a free sample PDF of the U.S. Protein Supplements Market Intelligence Study, published by Grand View Research.

[navyasri1]

Baking Ingredients Market - Forecast(2024 - 2030)

Baking Ingredients Market Size is forecast to reach $25411 Million by 2030, at a CAGR of 6% during forecast period 2024-2030.Food Ingredients used in Bakeries are known as bakery ingredients. Some of the most commonly used bakery ingredients include baking powder, flour, butter, baking soda, eggs, honey, yeasts, fruits, nuts, additional flavors and flavors enhancers and color additives. These ingredients hold various functionalities like performing emulsification, protein strengthening and maintaining freshness in baked food.

[glee-impex]

Egg Powder in the Food Industry: Benefits and Market Potential

## Introduction

Egg powder is an important constituent used in the food processing industry. The dehydrated product comes from spray drying of whole eggs, egg whites, or egg yolks, which after further processing yields a fine powder that gets easily reconstituted with water. This form of egg offers various advantages over fresh eggs that make it a strong tool for manufacturers across food industries. We will discuss in this article the benefits of egg powder in their applications across the food industry and the potential of this versatile ingredient in the market.

## Advantages Over Fresh Eggs

### Extended Shelf Life

One of the greatest advantages of egg powder is that its shelf life can be extended. Unlike fresh eggs, which are to be stored in the refrigerator and have a limited life expectancy, egg powder may be stored at room temperature for as long as two years without going bad. This has made it ideal for food manufacturers who desire to have a long-lasting supply of eggs without the risk of it going bad.

Other than that, it is also much more convenient to store and transport. Fresh eggs, for instance, are very fragile and have to be handled with extreme care to avoid breakages. The egg powder, on the other hand, is light and can be packed in huge quantities, so there is very little chance it will suffer from any damage during shipment. Furthermore, due to the nature of egg powder, it saves space that is majorly valuable for large food production houses.

### Uniformity and Control of Quality

Same ingredients ensure uniformity in food products. Uniform taste, texture, and color offered by egg powder guarantees that the final food product is the same every time. Fresh eggs are hard to get the same way as all of them differ by size, weight, and quality. Standardized egg powder is used by the manufacturers to get the exact quality they want in each batch.

Ease of Use and Versatility

One can reconstitute dried egg powder into liquid egg simply by adding water. This facility makes it very convenient for food manufacturers because no breaking of eggs, no separation, or then beating is required. Applications of egg powder range from bakery products to instant meals, with the advantage of being able to measure them exactly to create the same dish every time.

#### Lesser Contamination Risks

Due to the process of pasteurization during its production process, the egg powder risks fewer chances of contamination by some harmful bacteria such as Salmonella. This, therefore, makes it a much safer choice for the food manufacturer by minimizing the risk of foodborne illnesses from raw eggs.

#### Cost-Effective

Compared to using fresh eggs, egg powder will often prove to be the more cost-effective option. This is considering the storage cost, transportation cost, and handling of the fresh ones. Lengthy shelf life and reduced wastage add to food manufacturers' cost-saving advantage.

## Applications in the Food Industry

### Bakery Products

Due to the ability to replicate functional properties such as that of fresh eggs, egg powder finds wide application in the baking industry. This binding agent creates structure and helps to enhance texture in foods such as cakes, cookies, pastry items, and other baked goods. The consistency of quality in egg powder makes these bakery products consistent in their texture and appearance, making this a most preferred choice for commercial bakeries.

### Instant Meals

One of the major advantages of such instant meals and ready-to-eat products is the extended shelf-life and convenience provided to the dish by the egg powder. It can be reconstituted and easily applied in a whole spectrum of dishes, ranging from scrambled eggs to egg-based sauces and soups. In such a fast-moving convenience food scene, egg powder presents an instrumental solution for manufacturers who desire quality shelf-stable meals.

### Snacks and Confectionery

Egg powder serves as the base product of the sauce, used as an emulsifier, coagulant, texturizing agent, and browning agent. For example, it is used in the preparation of mayonnaise, hollandaise sauce, and béarnaise. The net profit margin contributed by egg powder varies according to the number of dishes prepared by each category.

### Dips and Dressings

In the manufacture of sauces and dressings, egg powder does the double function of thickening and emulsification. This helps to attain the smooth and creamy texture in products such as mayonnaise, salad dressings, and custard. On the other hand, since it is stable under a wide range of processing conditions, it becomes a friendly ingredient that any food manufacturer would like to use in their processing.

### Dairy Alternatives

For manufacturers of lactose-free products, egg powder is used to replace milk or cream in recipes with practically the same nutritional value but without the lactose. It is often used in non-dairy desserts and beverages where richness and mouthfeel are desired without traditional dairy.

### Nutritional Supplements

The powder is further used in making nutritional supplements. In such supplements, its high protein content and availability of essential amino acids make it an element of great importance. It is added to protein powders and meal replacement shakes for health-conscious consumers who are pressed for time to obtain their daily intake of nutritional food.

## Export Trends

### Global Demand for Egg Powder

Steadily increasing demand for egg powder is witnessed across the world due to the rising trend of processed foods and demand for ready-to-use, shelf-stable ingredients. Growing food industries towards ready-to-eat meals, snacks, other bakery products, etc., increase the demand for egg powder. Growing awareness about food safety and requirement of homogenous food quality during its production process results in increased use of egg powder.

Key Export Markets

The main destination markets of export for egg powder are the United States, European Union, China, Japan, and the Middle Eastern countries. These destination markets are characterized by high demand for processed foods and are building their reliance on imported egg powder to supplement production. Increasingly health-conscious eating patterns and a preference for foods that are convenient and rich in proteins have also raised demand for egg powder in such markets.

Export Potential from India

With its sufficiency in egg supply, and a very developed food processing infrastructure, India can well turn out to be a major exporting nation of egg powder too. Its rich agriculture and competent workforce are added advantages in the international competitive market. Moreover, its geographical location allows for easy access to the principal markets of Asia, Europe, and the Middle East.

Government support from India, especially for the food processing industry through initiatives such as the Make in India campaign and different export incentives, adds to the potential for exports in egg powder. With international quality standards and certifications, it becomes easy for Indian exporters to exploit the increasing demand for the product and establish a strong presence in the global market.

### Market Trends and Opportunities

The following are the reasons why the egg powder market will continue to register growth in the future:

1. **Rising Demand for Processed Foods**: Consumer lives are increasingly becoming busier; therefore, there is an increasing demand for ready-to-eat convenience foods. In this respect, egg powder becomes quite useful as an additive in processed food products due to its versatility and ease of use.

2. **Trends in Health and Wellness**: Due to increased awareness about health and wellness, a consumer now looks for foodstuffs or snacks that are high in protein content. Egg powder, one of the richest sources of protein with its added nutritional value, thus becomes a product in demand in formulations where health is a prime focus.

3. **Food Safety and Quality**: The growing pressure to ensure safety and homogenous quality in food production prompts manufacturers to resort to egg powder—a standardized ingredient. The egg powder is pasteurized during its processing to give out a safe and homogenous product that can comply with the strict quality requirements for international markets.

4. **Sustainable Packaging and Storage**: Sustainability in the food industry also impacts demand for egg powder. Long shelf life and lower refrigeration needs translate to decreased wastage of not only food but also energy—both highly articulated elements of many manufacturers' sustainability ambitions.

5. **Innovation in Food Products**: If anything, the versatility of egg powder allows for wide latitude of innovation—from protein-rich snacks to non-dairy alternatives. The possibilities will be endless as more and more consumers look for newer, more exciting food products.

## Conclusion end

An ingredient of value in the food industry, egg powder has a number of advantages over fresh eggs, such as a longer shelf life, easier use, and consistent quality. This therefore makes the application very vast, ranging from bakery products and nutritional supplements to instant meals and snacks, thus proving to be versatile and important in contemporary food production.

The demand for egg powder will continue to rise with increasing consumption of processed foods rather than fresh ones, a great emphasis laid on health and wellness, and a need for safe and consistent ingredients. With a strong agricultural base and advanced processing capability, India has high export potential in the egg powder market.

Glee Impex Private Limited commits to the supply of superlative egg powder by quality performance to take care of the divergent needs of the worldwide food industry. For additional information on our dehydrated range, please contact us:

**Call us**: +91-9319294022 

**Mail us**: info@gleeimpex.com 

**Visit us**: [www.gleeimpex.com](http://www.gleeimpex.com)

[timetraveltasting]

BETTY CROCKER'S PINEAPPLE UPSIDE-DOWN CAKE (1950)

I finally worked up the courage to give baking a dessert another crack in order to complete my next Tasting History dish: Betty Crocker's Pineapple Upside-Down Cake. I figured, if anyone can teach me how to bake a simple dessert after my many baking disasters, it's probably Betty Crocker... even though she didn't exist. She was actually not a real person, but rather an idea: a creation of the Washburn Crosby Company's (later General Mills) marketing department as a relatable household expert who could answer customers' endless baking, cooking, and household questions. A salesman's dream and a beloved friend of 1950s housewives, she hosted radio shows, appeared on TV, published recipes and cookbooks, and answered fanmail. Despite her persona being imaginary, a role played by various women and GM staff, her influence was very real. She made easy-to-follow recipes (using Washburn Crosby/GM products, of course) that made tasty cooking and baking a breeze, often providing a key recipe followed by variations on that recipe. A variation on her key recipe for Upside-Down Cake, this Pineapple Upside-Down Cake Recipe comes from Betty Crocker's Picture Cook Book, published in 1950. I decided to make this recipe because Betty Crocker has never steered me wrong yet (I use her boxed cake mixes, usually!), and my husband and I are big pineapple fans. See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

There were just a few changes I made from Max's recipe. Firstly, I have no cast iron skillet, and I wasn't about to go hunting for one (I can't really think of other dishes I would use it for), so I just used an enamel pie pan, a bit smaller than the one Max calls for. Because my pan was a bit smaller, I used less pineapple slices. I took a chance on using the same amount of batter as Max despite my smaller pan, but it ended up fine. I chose to omit the pecans completely, as I don't really like them. Instead, I replaced them with cherries, because I absolutely love cherries! I couldn't find the usual maraschino cherries easily at my local supermarkets (are they not common in Germany maybe?), so I used Kaiser cherries. Not sure if this is the ideal substitution, but based on colour and size, they seemed close.

I preheated the oven, melted the butter, then poured it into the bottom of my enamel pan. As directed, I sprinkled in the brown sugar as evenly as possible, then nestled in five pineapple rings in a star shape, putting a Kaiser cherry in each ring. Instead of filling in empty areas with pecans, I just added more cherries. The more the cherrier, I say! Next, I whisked the flour, salt, and baking powder together in a small bowl and set it aside. In a large mixing bowl, I used my electric hand mixer to beat the eggs for 5 minutes (it indeed took this long for them to get that 'lemon-y' colour Max described). I gradually added the sugar, pineapple juice, and vanilla while mixing with the hand mixer, then I swapped for a spatula and folded the flour in, little by little. I gently poured the mixture over the pineapples in the pan, tasted a bit of the batter from the mixing bowl (delicious!), and popped the pan in the oven. I baked it for 35 minutes, and the top had turned a deep golden brown, so I took it out and tested with a toothpick to see if it would come out clean: it did. This would usually signify that the centre is cooked through. Spoiler: not so - but I wouldn't find this out until cutting the cake to serve. I let the cake cool for 10 minutes, then gently turned it upside-down and jiggled it out onto a plate. It came out pretty easily, luckily. Releasing it from the pan exposed the beautiful colours of the brown sugar, yellow pineapples, and red cherries. It looked like some butter (or uncooked batter?) had kind of pooled around the cherry in the centre of the cake, but other than that, I was very proud of how it looked. Proud, until I cut into the cake to serve and discovered it was not fully cooked through...

My experience tasting it:

Since I had already tasted the batter, and it was positively delicious, we decided to go forth and eat the cake, uncooked, mushy centre and all - and we did not regret it! Still hot from the oven, the buttery centre melted in our mouths. The pineapple brought a nice sweet and sour taste, the cake was fluffy and really did taste like pineapple, and the cherries were, well, the cherry on top! We added a little light vanilla custard on top to bring that cold and hot contrast, and they paired wonderfully together. Next time, I might cook the cake a little longer to ensure there are no soggy bits in the middle, but otherwise, I consider this cake a winning recipe. We had it three days in a row for dessert, and it even tasted great served cold. I definitely plan on making it again, and again, and again. And luckily, with Betty Crocker's many variations on this recipe with different fruits, we can even change up the fruit each time to see what our favourites are. The only fruit I can see beating pineapple is peach, but we'll try it out to see. Like Max said, there is a reason Betty Crocker is so well-loved, even if she is not a real person: her recipes are actually wonderful and fool-proof. Well, almost fool-proof! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Betty Crocker's Pineapple Upside-Down Cake original recipe (1950)

Sourced from Betty Crocker's Picture Cook Book (1950).

Cake Batter: Beat until thick and lemon-colored (5 min.) 2 eggs Gradually beat in… 2/3 cup sugar Beat in all at once… 6 tbsp. juice from fruit 1 tsp. flavoring Sift together and beat in all at once… 1 cup sifted Gold Medal Flour or Softasilk Cake Flour 1/3 tsp. baking powder 1/4 tsp. salt Temperature: 350° (mod. oven) Time: Bake 45 min. Melt 1/3 cup butter in heavy 10” skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained cooked fruit in attractive pattern on the butter-sugar coating. Make the Cake Batter and pour it over fruit. Bake until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm with plain or whipped cream. 

Modern Recipe

Based on Betty Crocker's Picture Cook Book (1950) and Max Miller’s version in his Tasting History video.

Ingredients:

Pineapple Topping

1/3 cup (75 g) butter

1/2 cup (110 g) brown sugar

7 canned pineapple rings

7 maraschino cherries

Pecan halves, about 12

Cake

1 cup (125 g) cake flour or sifted all-purpose flour

1/3 tsp baking powder

1/4 tsp salt

2 eggs

2/3 cup (135 g) sugar

6 tablespoons (90 ml) juice from canned pineapple

1 teaspoon vanilla

Method:

Preheat the oven to 350°F (175°C).

For the pineapple topping: Melt the butter in a 10-inch cast iron skillet, then take it off the heat. Sprinkle the brown sugar evenly in the pan. Arrange the pineapple rings in the pan and add a maraschino cherry in the center of each ring. Fill in the empty spaces between the rings with pecan halves.

For the cake: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, beat the eggs with an electric beater until they are thick and lemon-colored, about 5 minutes.

Gradually add in the sugar and beat until just incorporated, then add the pineapple juice and vanilla and mix them in.

Add the flour mixture 1/3 at a time and mix it in by hand.

Gently pour the batter over the prepared skillet, being careful to not disturb the pattern of the fruit.

Bake for 30 to 35 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool on a wire rack for 10 minutes, then carefully turn it out onto a serving plate, from which you may serve it forth.

[fcukfodmap]

Low-FODMAP Gluten-Free Cardamon Zucchini Bread

I went on vacation and messed up my daily posting, but I'm back now and ready to document my ridiculous dietary restrictions. My cousin who lives down the street planted a decent-sized garden this year. Now that it's mid-August, that means he's positively swimming in zucchini. (I just read somewhere that harvesting zucchini just makes the plant produce MOAR zucchini, so lol.)

Anyway, he gave me this ridiculous three pound zucchini, so it was time to make zucchini bread. Absolutely all of this recipe is YOLO, because I really haven't had the best luck with gluten-free flours. I'm honestly surprised at how well it turned out: soft and moist without being undercooked or crumbly. Without further ado:

Low-FODMAP Gluten-Free Cardamon Zucchini Bread

1 1/2 pounds zucchini, shredded

3/4 turbinado sugar, plus extra for sprinkling

1/4 c vegetable oil

2 large eggs

1 tablespoon vanilla extract

2 c gluten-free flour

1/2 c almond flour

2 tsp ground cardamom

2 tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Preheat the oven to 350F and grease a bread pan. Shred the zucchini into a strainer and press out the liquid. Lay the shredded zucchini onto a clean cotton towel, and roll up to take out as much water as possible. (Coring the zucchini before shredding keeps down the water content too.)

In large bowl, whisk together turbinado sugar, oil, eggs, and vanilla. Stir in zucchini until combined. Mix in the rest of the dry ingredients into the wet ingredients -- most recipes recommend mixing them in a separate bowl, but I hate to dirty a dish for no reason -- until batter is well mixed and smooth.

Pour the batter into the prepared pan, smooth the top, and sprinkle with turbinado sugar. Bake for an hour to an hour and a quarter, turning once during baking. Let cool in the pan for a bit, and then turn out on a wire rack.

Couple few notes: I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour, which does not include xanthan gum in whatever unholy mix of flours are in the package. I believe some commercially available gluten-free flour mixes do include xanthan gum, so adjust the recipe accordingly.

Turbinado sugar is marketed as Sugar in the Raw, but if you didn't want to mess around with a specific product, a mix of brown and white sugar would work just as well. I'd use more white than brown -- maybe 1/2 c to 1/4 c -- but whatever floats your boat.

I meant to put in nutmeg too -- 1/4 tsp -- but I totally forgot. You could play around with ginger, cloves, even full on pumpkin pie spice. Zucchini doesn't taste like anything, so use whatever pleases you. I like the cardamon & cinnamon mix because it reminds me of the baked goods my Scandinavian grandmother made.

Anyway! I'm pretty fcuking excited about how well this turned out. So far my gluten-free baking experiences have ranged from decent to disastrous. It's nice to get a win.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[sudarshangroup22]

The Importance of Purity and Quality in Calcium Carbonate Powder Production

Calcium carbonate is a common substance found in rocks as the minerals calcite and aragonite. It is also the main component of pearls and the shells of marine organisms, snails, and eggs. Widely used in the manufacturing of cement, Calcium Carbonate Powder Manufacturer is also utilized in various industries such as agriculture, construction, and pharmaceuticals. The demand for high-quality calcium carbonate powder has been on the rise, and among the key players in this industry is the Sudarshan Group.

It  is a leading manufacturer of calcium carbonate powder, renowned for its commitment to quality and customer satisfaction. With decades of experience, the company has established itself as a trusted supplier in both domestic and international markets. 

The production of calcium carbonate powder at Sudarshan Group involves several meticulous steps to ensure the highest quality. The process begins with the selection of high-grade raw materials. The raw limestone, rich in calcium carbonate, is quarried and transported to the manufacturing site.

Once at the facility, the limestone undergoes a series of crushing and grinding processes to produce fine particles. These particles are then subjected to various purification processes to remove impurities and achieve the desired level of purity. The purified calcium carbonate is then dried, milled, and classified to meet specific particle size requirements.

Quality Assurance

It  places a strong emphasis on quality control throughout the manufacturing process. The company has implemented rigorous quality assurance protocols to ensure that the calcium carbonate powder meets the highest industry standards. Advanced laboratory testing is conducted at various stages of production to monitor particle size, purity, and other critical parameters. This commitment to quality ensures that Sudarshan Group's calcium carbonate powder is consistent, reliable, and suitable for a wide range of applications.

Applications of Calcium Carbonate Powder

Calcium carbonate powder produced by it  is utilized in a diverse array of industries due to its versatility and beneficial properties. Some of the key applications include:

Construction Industry: Calcium carbonate is a crucial component in the production of cement, concrete, and other construction materials. It enhances the durability and strength of these materials, making them more robust and long-lasting.

Agriculture: In agriculture, calcium carbonate is used as a soil conditioner and fertilizer. It helps to neutralize acidic soils, improving soil quality and promoting healthier plant growth.

Pharmaceuticals: The pharmaceutical industry uses high-purity calcium carbonate as an active ingredient in antacids and calcium supplements. Its bioavailability and safety make it an essential component in these products.

Plastic and Rubber Industry: Calcium carbonate is added to plastics and rubber to improve their mechanical properties, enhance durability, and reduce production costs.

Paints and Coatings: In the paints and coatings industry, calcium carbonate acts as a filler and extender, improving the opacity and brightness of the products.

Paper Industry: It is also used in the paper industry as a filler and coating pigment. Calcium carbonate improves the brightness, opacity, and smoothness of paper, enhancing print quality and reducing production costs.

Environmental Responsibility

Sudarshan Group is committed to sustainable and environmentally responsible manufacturing practices. The company employs eco-friendly technologies and processes to minimize its environmental footprint. By implementing energy-efficient systems, reducing waste, and recycling materials, it  strives to contribute positively to environmental conservation.

Conclusion

As a leading calcium carbonate , Sudarshan Group continues to set the benchmark for quality and reliability in the industry. Their commitment to excellence, innovation, and sustainability makes them a preferred choice for clients across various sectors. Whether for construction, agriculture, pharmaceuticals, or other applications, calcium carbonate powder is a trusted solution for enhancing product performance and achieving superior results.

[credenceresearchdotblog]

The global Vegan Eggs Market is projected to grow significantly, with an estimated market size of USD 146.3 million in 2024, expected to reach USD 489.645 million by 2032, reflecting a compound annual growth rate (CAGR) of 16.3%.In recent years, the global food industry has experienced a paradigm shift, with consumers increasingly seeking sustainable and cruelty-free alternatives to traditional animal-based products. Among these innovations, vegan eggs have emerged as a groundbreaking product, catering to a growing demand for plant-based protein sources. The vegan eggs market is thriving, driven by changing consumer preferences, advancements in food technology, and a collective focus on health and sustainability. Vegan eggs are plant-based alternatives designed to replicate the taste, texture, and functionality of conventional eggs. Typically made from ingredients like mung beans, chickpeas, soy protein, flaxseeds, and aquafaba (chickpea water), these products can be used in cooking and baking just like regular eggs. They provide a comparable nutritional profile, often fortified with vitamins and minerals such as B12 and calcium to meet dietary needs.

Browse the full report https://www.credenceresearch.com/report/vegan-eggs-market

Market Dynamics Driving Growth

The vegan eggs market has witnessed exponential growth, attributed to several key factors:

Rising Popularity of Veganism The global vegan movement has gained traction, fueled by increased awareness of animal welfare, environmental concerns, and health benefits. A significant portion of consumers now identify as flexitarians—those who occasionally consume plant-based products—which has further expanded the target market for vegan eggs.

Health-Conscious Consumers Vegan eggs cater to health-conscious individuals who seek cholesterol-free and low-fat options. With no risk of salmonella and a reduced likelihood of allergenicity compared to traditional eggs, they appeal to those with dietary restrictions and health considerations.

Environmental Sustainability The production of vegan eggs has a considerably lower environmental footprint compared to poultry farming. It requires fewer natural resources, produces less greenhouse gas emissions, and minimizes water usage, aligning with consumers’ growing preference for eco-friendly food products.

Innovation in Food Technology Advances in food science and processing technologies have led to the development of plant-based egg substitutes that closely mimic the texture and functionality of real eggs. Companies like JUST Egg, Simply Eggless, and Zero Egg are leading the market with innovative formulations that enhance consumer acceptance.

Market Trends and Opportunities

Diverse Product Formats Vegan eggs are available in various formats, including liquid, powdered, and ready-to-eat options. Liquid vegan eggs, in particular, have gained popularity for their ease of use and versatility in recipes.

Growing Retail and Foodservice Adoption Retail chains and foodservice providers are increasingly incorporating vegan egg products into their offerings. From plant-based breakfast sandwiches to vegan omelets on restaurant menus, the accessibility of these products is broadening their consumer base.

Global Expansion While North America and Europe are leading markets due to high awareness and disposable incomes, Asia-Pacific and Latin America are emerging as significant growth regions. Local brands and global players are tapping into these markets by adapting products to regional tastes.

Collaborations and Partnerships The vegan eggs market is witnessing partnerships between food manufacturers, retailers, and chefs to create innovative dishes and promote plant-based eating. These collaborations are enhancing product visibility and consumer acceptance.

Challenges and Outlook

Despite its promising growth, the vegan eggs market faces challenges, including:

Price Sensitivity: Vegan eggs are often more expensive than traditional eggs, limiting their appeal to budget-conscious consumers.

Taste and Texture: While significant progress has been made, replicating the exact taste and texture of eggs remains a challenge for manufacturers.

Regulatory Hurdles: In some regions, labeling and marketing restrictions for plant-based products may hinder market growth.

Looking ahead, the vegan eggs market is poised for continued expansion, supported by growing investments in research and development, marketing efforts to educate consumers, and a broader cultural shift toward plant-based diets. Analysts predict that as production scales up and costs decrease, vegan eggs will become more accessible, paving the way for widespread adoption.

Conclusion

The vegan eggs market exemplifies the future of sustainable and ethical food consumption. By addressing health, environmental, and ethical concerns, it aligns with modern consumer values and offers a viable alternative to traditional eggs. As technology continues to improve and awareness grows, vegan eggs are not just a trend but a staple of the evolving global food landscape.

Key Player Analysis:    

Eat Just, Inc.

Orgran Foods

EVO Foods

Atlantic Natural Foods LLC

Follow Your Heart

Terra Vegane

Glanbia plc

Cargill

Bob’s Red Mill Natural Foods

The Neat Egg (Neat Foods)

Segmentations:

By Product Type:

Powder

Liquid

By Nature:

Organic

Conventional

By End Use Application:

Food Processing Industry

Bakery & Confectionery

Creamy Sauces

Ice cream & Frozen Desserts

Mayonnaise

Noodles & Pasta

Salad Dressings

Others

2. Food Service Providers

Retail/Household

Convenience Stores

Discount Stores

Modern Trade

Grocery Stores

Online Retail

Specialty Stores

Wholesalers

Other Sales Channel

By Region:

North America

U.S.

Canada

Mexico

Europe

Germany

France

U.K.

Italy

Spain

Rest of Europe

Asia Pacific

China

Japan

India

South Korea

South-east Asia

Rest of Asia Pacific

Latin America

Brazil

Argentina

Rest of Latin America

Middle East & Africa

GCC Countries

South Africa

Rest of the Middle East and Africa

Browse the full report https://www.credenceresearch.com/report/vegan-eggs-market

Contact:

Credence Research

Please contact us at +91 6232 49 3207

Email: sales@credenceresearch.com

Website: www.credenceresearch.com