Eggs

Description of product

Eggs are very nutritious, containing easily digestible protein, fats, vitamins, minerals, and cholesterol. These nutrients, however, are unequally divided between the yolk and the egg white:
Egg whites are composed of seven-eights water, some sodium, calcium, and a small amount of protein. The contain only trace amounts of fat.
Egg yolk, on the other hand, is rich in protein, fat, and vitamins. It contains calcium, phosphorous, and iron. Cholesterol is found exclusively in the yolk.

• The origin of eggs can be determined by direct declaration of origin, as in the case of eggs from the state of Saxony, as well as from the CMA quality certification, indicating that the eggs were produced in Germany.
• See also: milk, fruit yogurt, cheese

Possible application of gene technology

Feed: the feed used to raise egg-laying hens can contain several ingredients that may be produced with the use of gene technology.

• Feed material from genetically modified plants: primarily soybeans, but also maize, raps or cottonseed.
• Additives like amino acids, vitamins and some enzymes (e.g. phytase) which may be produced by GM-microorganisms.

The labelling of feed: animal feed requires labelling if it contains ingredients or additives that are GMOs. Foods such as milk, meat, and eggs derived from animals that eat GM feed do not require labelling.