Surimi | Ham | Veggie burgers | Sausages
Egg albumen powder with gelling properties enables you to give your food products more ‘bite’. It contains one of the most valued properties of egg white, namely the ability to coagulate and form a gel.
Tiramisu | Merengue | Angel kisses | Zefir | Berliners
Egg white has unique, indispensable properties to produce stable foams. Our egg white powders enable confectioners to create the most beautiful looking food products.
Sponge cakes | Muffins | Quiches | Crêpes | Biscuits
Whole egg powder is a staple in the baking industry. Thanks to our many years of experience in this field, we produce a wide variety of egg powders that answer any requirement in the bakery segment.
Mayonnaise | Béarnaise | Hollandaise | Aïoli
Egg yolk acts as an emulsifying agent, creating smooth sauces out of fluids and fat. Our enhanced heat stable egg yolk powders also enables you to produce reheatable and microwaveable sauces.