Whole egg powder (food grade) is produced from eggs that are fit for human consumption. The eggshells are separated from the liquid mass (yolk and egg white). The liquid mass is then homogenised and spray-dried to retain the best product quality.
Egg powder is available from various poultry keeping systems such as free range, the German KAT standard and batteries or enriched battery systems.
The powder finds its way into tasty products, ranging from sauces to pasta and from meat products to cakes. It combines all the benefits of eggs for the consumer with additional ease of use for the manufacturer. This is because egg powders are lightweight and safe with a long shelf life.
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