Free Range Egg White
Egg white is a high-quality, low-fat, low-calorie protein. Eggs are one of the FDA's nine major food allergens, so labeling is required.
What it is
The clear albumen portion of a chicken egg laid by hens with outdoor access; primarily protein (ovalbumin) and water with negligible fat.
Protein source, foaming agent, binder, and clarifier; provides structure in baked goods, meringues, and confections.
Why it's flagged
- major food allergen (eggs)
- raw/undercooked egg Salmonella risk
What regulators actually say
"Eggs are one of the nine major food allergens identified by law."
"Egg, white, raw, fresh: Protein 10.9 g per 100 g, Energy 52 kcal."
Regulatory status
United States — FDA
Conventional food; required allergen labeling under FALCPA; pasteurization standards in 21 CFR 118 and 9 CFR 590.
European Union — EFSA
Conventional food; allergen labeling required under EU Regulation 1169/2011 Annex II.
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