Are Liquid Eggs Ultra-Processed? A Deep Dive into Food Classification

October 29, 2025 •

4 min read

According to a 2024 study, certain nutrient-dense packaged foods like liquid egg whites have been classified as ultra-processed under some frameworks. This brings to light a critical question for many health-conscious consumers: are liquid eggs ultra-processed, and what factors determine their classification?

Quick Summary

Liquid eggs undergo processing like pasteurization to ensure safety and extend shelf life. Their ultra-processed status hinges on additional ingredients and the specific classification criteria used, though many plain options are less processed.

Key Points

Processing Level Varies: Not all liquid egg products are created equal; their processing level is determined by the specific ingredients and manufacturing steps involved.
Pasteurization is a Key Step: All commercially available liquid eggs are pasteurized to eliminate pathogens like Salmonella, which is a form of processing for safety.
Additive Count is Critical: According to the NOVA classification, a product with multiple industrial additives is more likely to be considered ultra-processed than a plain pasteurized product.
Check the Label: To determine the processing level and content, always read the ingredients list. Plain liquid whole eggs are typically less processed than fortified egg substitutes.
Nutritional Profile is Maintained: Plain liquid whole eggs offer similar nutritional benefits to their fresh counterparts, despite undergoing processing for safety and shelf life.
Not a 'Typical' UPF: While some liquid egg products can be classified as ultra-processed, their purpose (safety, convenience) and nutritional profile often differ from the unhealthy, high-sugar/fat UPFs commonly discussed.

The rise of convenient food products has made navigating grocery store aisles more complex, especially for those concerned about processed foods. Liquid eggs, a popular staple for busy households and restaurants, present a prime example of this dilemma. While they offer convenience and safety benefits, their manufacturing process is more involved than simply cracking a fresh egg.

The Journey from Shell to Carton: The Processing of Liquid Eggs

Unlike a fresh egg straight from the chicken, liquid eggs in a carton go through several industrial steps to become the final product. This journey starts with fresh eggs and ends with a pasteurized, packaged ingredient.

The Manufacturing Process

The U.S. Department of Agriculture (USDA) outlines the comprehensive process for creating egg products, including liquid eggs:

Washing and Sanitizing: Fresh eggs are first washed and sanitized to clean the shells.
Breaking and Separation: Automated equipment breaks the eggs, separating the whites and yolks if a specific product (e.g., egg whites only) is being produced.
Filtering: The liquid egg product is filtered to remove any shell fragments or membranes.
Mixing: Depending on the product, ingredients may be blended. For example, a liquid whole egg product is mixed to ensure uniformity. Additives such as citric acid for preservation or salt for stabilization can be incorporated at this stage.
Pasteurization: This is a critical step where the liquid is heated (e.g., 50-70°C) to eliminate harmful bacteria like Salmonella. This process does not significantly impair the nutritional quality of the original egg.
Cooling and Packaging: After pasteurization, the liquid is rapidly cooled and packaged for distribution.

What About Additives?

While some liquid egg products contain only egg, others, particularly egg substitutes, include additives. These can range from simple preservatives like citric acid to thickeners like xanthan gum, vitamins, minerals, and colors. The presence of these additives is a key factor in determining a product's classification on the processing spectrum.

Classifying Liquid Eggs: The NOVA System Explained

The NOVA classification system categorizes foods based on their degree of processing, not their nutrient content. It divides foods into four groups:

Unprocessed or Minimally Processed Foods: These are foods in their natural state or that have undergone minimal changes like cleaning, drying, or pasteurization (e.g., whole eggs).
Processed Culinary Ingredients: Ingredients made from Group 1 foods, like oils, sugar, or flour.
Processed Foods: Simple products made by adding Group 2 ingredients to Group 1 foods (e.g., salted nuts, canned beans).
Ultra-Processed Foods (UPFs): Formulations made mostly from substances derived from foods, often with multiple additives. These are typically industrial products designed to be highly palatable and durable.

Where Do Liquid Eggs Fit?

Applying the NOVA system to liquid eggs requires a closer look at the ingredients list. A product consisting solely of broken, pasteurized whole eggs would most likely fall into Group 3, as it is a processed food. The addition of citric acid or salt for preservation further confirms this classification. However, a product with multiple additives such as gums, colorings, and added vitamins would more closely resemble the criteria for Group 4, or ultra-processed foods. A recent study even noted that liquid egg whites could be classified as ultra-processed despite their nutritional density.

Liquid vs. Fresh Eggs: A Comparison


Feature	Fresh Shell Eggs	Pasteurized Liquid Eggs
Convenience	Requires cracking and separating. Can be messy.	Pre-cracked, pre-mixed, and easy to pour and measure.
Food Safety	Potential risk of Salmonella contamination, especially if undercooked.	Pasteurized to eliminate harmful bacteria, making them safer for recipes calling for raw or lightly cooked eggs.
Shelf Life	Shorter shelf life. Must be used within a few weeks.	Longer shelf life due to pasteurization and optional preservatives.
Processing Level	Minimally processed (washing).	Processed (breaking, filtering, pasteurizing, packaging). May be ultra-processed if additives are included.
Nutritional Value	Excellent source of protein, vitamins, and minerals.	Nutritionally very similar to fresh eggs, especially for whole liquid eggs.
Taste and Texture	Widely considered to have the most natural flavor and texture.	Some users and chefs note a slight difference in flavor or a chewier, fluffier texture in certain dishes.

Understanding the Health Context

The health concerns associated with ultra-processed foods generally relate to formulations with high levels of sugar, unhealthy fats, and sodium, coupled with a low fiber content. While liquid eggs can be classified as processed, especially those with minimal additives, their nutritional profile remains similar to fresh eggs, which are a highly nutritious whole food source. The pasteurization process, which is a key part of their processing, is for safety and health, eliminating dangerous pathogens like Salmonella. Therefore, classifying plain liquid eggs as ultra-processed should be viewed within this context; their processing is for safety and convenience, not to create a high-sugar, low-nutrient food product like many other UPFs.

For consumers, the best advice is to check the ingredients list. A product with a single ingredient (eggs) is a different class of food than one with multiple industrial additives. The USDA Food Safety and Inspection Service provides further details on the safety of egg products.

Conclusion: It Depends on the Carton

Ultimately, the question of whether are liquid eggs ultra-processed does not have a single, simple answer. The degree of processing depends on the specific product. Plain liquid eggs that are simply cracked and pasteurized are processed but do not fit the criteria of the highly manipulated, additive-laden foods typically associated with ultra-processed categories. However, products with a long list of additives, thickeners, and flavorings should be viewed differently. Consumers can make informed choices by prioritizing liquid egg products with minimal ingredients, ensuring they gain the convenience and safety benefits without the concerns linked to highly manufactured foods.

Frequently Asked Questions

The main difference is processing and convenience. Liquid eggs are pasteurized for safety and pre-cracked for convenience, whereas fresh eggs are minimally processed (cleaned) but carry a higher risk of bacteria like Salmonella if undercooked.

Liquid egg whites, like other liquid egg products, are pasteurized. Some, especially those with added gums, stabilizers, and flavors, can be classified as ultra-processed, even though they are nutrient-dense.

Liquid eggs are pasteurized to kill harmful bacteria such as Salmonella, making them a safer option, especially for recipes that call for raw or lightly cooked eggs.

Yes, whole liquid eggs generally have the same nutritional value as fresh shell eggs. The pasteurization process is designed to preserve the nutritional qualities of the egg.

While liquid eggs work well for many applications, some food enthusiasts note slight differences in texture for certain dishes like custards or specific baked goods, where the aeration of fresh eggs is desired.

Check the ingredients list. A product with a single ingredient (eggs) is simply processed. If you see multiple additives like gums, stabilizers, or thickeners listed, it's more likely to be an ultra-processed product.

The processing for plain liquid eggs, primarily pasteurization, is for food safety. The main health concerns with ultra-processed foods are typically associated with products high in sugar, fat, and sodium, which does not apply to plain liquid eggs.