photo: (L-R) Susan Weller, AEB, Stephanie Syptak-Ramnath, Charge d’Affaires, U.S. Embassy, Elisa Maloberti, AEB
Visitors to the American Egg Board (AEB) booths were pleasantly surprised by the versatility of the use of egg products in various food applications. Detailed flyers and brochures that featured the use of egg products, conversion guides, food service recipes, and benefits of using egg products were provided to the visitors. Susan Weller and Elisa Marloberti of the AEB were present to provide key information to interested visitors ranging from bakeries, restaurants, and food processors.
During the four-day show, the AEB booth displayed different baked products prepared by experienced Singapore chefs. Some of the products displayed and sampled included brownies, sponge cakes, cookies, and pumpkin pies. A number of trade visitors from Philippines, Taiwan, and Indonesia expressed interest in sampling dried egg products. They were also provided samples to bring back. Judging from the regular flow of visitors to the AEB booth, the potential for use of egg products looked extremely rosy.
Elisa Maloberti (back to camera) providing detailed explanation of egg uses to Singapore importers
Display of brownies and cookies as part of the daily variety of baked products. There were also pumpkin pies and sponge cakes presented