Egg white wraps developed for health-conscious consumers

by Deven King | EggIndustry | Dec 06, 2019
An egg white wrap made with cage-free eggs offers consumers a low-carb and grain-free alternative to traditional tortillas.

Customer demands continue to evolve and while the demand for strictly cage-free eggs may still be uncertain, the desire for healthy and affordable food options appears to be here to stay. In certain instances, that trend is opening doors for cage-free egg products.

The new egglife egg white wraps, tortilla-like wraps made with cage-free eggs instead of flour, are intended to meet the needs of those making more health-conscious decisions. Based in Chicago, EggLife Foods Inc. manufactures its products out of a newly built 60,000-square-foot production center in Wolcott, Indiana. EggLife Foods launched the product after its founder, Peggy Johns, dealt with some of her own health issues.

The company hopes that the product will appeal to healthy and active people who are looking for a lower-carb and more nutritious way to enjoy their foods. EggLife Foods hopes to fill a gap for consumers within the health food market.

About the product

"Johns created the wraps in her kitchen in 2017 and shared them with family and friends. Once she realized how many people egglife wraps could help, we put a team in place and created EggLife Foods in 2019," said Chris Mahoney, vice president of marketing with EggLife Foods.

The egglife egg white wraps have less than 30 calories, less than one gram of carbohydrates and five grams of protein each, and are gluten free, grain free, dairy free and soy free. Because they are made with egg whites and just a few simple ingredients, egglife egg white wraps also have zero grams of saturated fat.

The wraps are available in four flavors: Original, Italian style, Rye style and Southwest style.

"Original has only 25 calories whereas Italian style, Rye style and Southwest style have 30 calories. Southwest style has one gram of carbs, whereas Rye style and Italian have less than one gram of carbs —these are due to the natural seasonings. Original has zero carbs," Mahoney said.

The company sources most of its cage-free eggs from Rose Acre Farms.

"Each of the chicken farms we work with has been certified cage free, and our founder has personally visited every farm that produces eggs for Egglife Foods to make sure the chickens and their environments live up to EggLife Foods standards," Mahoney said.

Product packaging

Wraps are sold six to a pack; the package is resealable and can be found in the refrigerated section of many grocery stores in the Chicago area. They retail for about US$5 per pack.

"The packaging reflects egglife egg white wraps' most compelling characteristics," Mahoney said. The front of the packaging explains its dietary specifications. The back of the packaging offers suggestions about how to use the wraps and what dietary trends they are suitable for.

Moving forward at EggLife

EggLife Foods has other products in development.

"All products from Egglife Foods Inc. will be made from cage-free eggs plus a few simple, natural ingredients. But in the short term, we are singularly focused on successfully launching our egglife egg white wraps," said Mahoney.

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
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