A NEW GROUP has formed to develop, collate and promote the latest research into the nutritional value of eggs.
It is part of the International Egg Council’s (IEC) egg nutrition centre, a new initiative that aims to promote eggs as a healthy foodstuff around the world.
The new group will operate in line with two of the UN Sustainable Development Goals, Zero Hunger, and Good Health and Wellbeing.
Made up of nine scientists, nutritionists and industry representatives, it will collate balanced information on eggs’ nutritional value and share it with interested parties from across the globe.
Tim Lambert, group chair and IEC president, said, “The egg is a fantastic nutritional product, which can support healthy balanced diets throughout the developed and developing world.
“The formation of the Global Egg Nutrition Expert Group is an important initiative for the egg value chain, which will advance the global industry by ensuring the latest research on the nutritional value of the egg is accessible for all.”
Members of the Global Egg Nutrition Expert Group
- Tim Lambert: Global Egg Nutrition Expert Group chair and CEO of Egg Farmers of Canada
- Dr Nikhil Dhurandhar: chairperson: Department of Nutritional Sciences, Texas Tech University
- Prof Arne Astrup: head of department, Nutrition, Exercise and Sports, Copenhagen University
- Dr Mickey Rubin: executive director, Egg Nutrition Center (ENC)
- Dr Tia Rains: senior director of Public Relations, Ajinomoto
- Kalpana Beesabathun: global lead – Technology and Entrepreneurship, Sight and Life
- Frances Jewell: marketing and communications manager, Australian Eggs
- Kim Kesseler: manager of nutrition, Egg Farmers of Canada
- Andrew Joret: chairman, British Egg Industry Council
