Egg allergy is one of the most common food allergies in children, coming second to milk allergy, and affecting about 9% of pre-schoolers. Whilst most children will thankfully grow out of egg allergies, it is still a problem for many adolescents and adults.
Egg allergies can occur due to both the egg white and egg yolk and is usually due to an allergy against the egg proteins. Whilst avoiding eggs as a meal, like scrambled, boiled, fried or omelette may be easy, eggs are frequently used as an ingredient in prepared foods and not easily recognised. Eggs can be used as binding agents, as a source of liquid, leavening agent or as a glaze on baked goods so avoiding egg and egg proteins can be tricky.
At Wholesome Hub, our Egg Free value means that a particular product doesn’t have eggs as an ingredient in it. This doesn’t mean it has been produced in a facility or production line that doesn’t handle eggs and therefore there may be traces of egg present. If you do have any questions or would like more information about a particular product, please just drop us a line.