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International Egg and Egg Products Guidelines

The updated International Egg and Egg Products Guidelines are now available to download by clicking on the link below.

These guidelines are produced and published by the International Egg Commission (IEC).

The EPI (Egg Processors International) has recently undertaken a research project to update its Global Standards for Further Processed Eggs (last updated in 1999).

The project brought together two of the leading scientists in this area, Dr Glenn Froning, Department of Food Science and Technology at the University of Nebraska, USA and Mr Wulf Bostel, (Chartered Analytical Food Chemist) of the Analytical Institut Bostel, Stuttgart, Germany, who collaborated in an extensive review to take account of developments in science, genetics and industry best practice.  They then produced a joint paper of recommendation for global standards for further processed eggs.

The study included both liquid (whole, yolk, white) and dried eggs (whole, yolk, white), and concentrated on "egg chemistry" including: Solids, pH, Protein, Lipids, Free Glucose, Ash and Moisture.

The findings have now been used to update the IEC's "Guidelines for the Hygienic Production and Distribution of Eggs and Egg Products", to produce this latest version which you can download now.

Our sincere thanks go to everyone who has participated in this project, especially Mr Wulf Bostel and Dr Glenn Froning whose collaboration has been invaluable in providing the scientific basis for these guidelines.